Pumpkin flour effects on antioxidant activity, texture, and sensory attributes of flat tubers noodle

Abstract

Canna and arrowroot are local tubers which have high amount of amylose content and suitable for noodle. Flat noodles are one type of noodles that are characterized with a thin flat shape and is generally made from starch. Pumpkin flour is one of the processed products of pumpkin fruit, which can be used in manufacturing of formulated foods as functional ingredient. The aim of this research was to study the effect of pumpkin flour on texture, antioxidant activity, and sensory attributes of flat tubers noodle. In this study, flat noodle was made from canna or arrowroot starch, which is added with pumpkin flour. We added the pumpkin flour (0%, 5%, 10%, and 15% w/w, canna or arrowroot starch basis) in the flat noodle formulation. Result showed that the addition of pumpkin flour increased antioxidant activity of flat tubers noodle. The stickiness of flat tubers noodle increased with the increasing of pumpkin flour level. Flat noodle made form arrowroot starch was stickier than flat canna noodle. Sensory analysis was carried out on flat canna noodle with hedonic scoring method to identify which product is the most preferred by the panelist. Generally the aroma and taste of flat canna noodle did not vary with increasing of pumpkin flours level. Flat noodle made from canna starch with 10% of pumpkin flour obtained the highest score for color, texture (stickiness), and overall acceptability assessed. Antioxidant activity and stickiness measurement of flat canna noodle with 10% of pumpkin flour were 39.80% and 3350 gf respectively.