Effect of stabilizer on the ground pumpkin forming

Abstract

This project aims to study an effect of stabilizer on the ground pumpkin forming. There were 4 types of stabilizer used in this study which were carrageenan, pectin, flour and agar with a ratio of 10 20 and 30 percentage by mass. The physical and chemical properties of the sample such as color, texture, moisture content and sensory test were compared with a commercial streamed pumpkin. The results showed that the ground pumpkin could be formed using carrageenan and agar, but the flour and pectin had no effect on the forming. Therefore, the sample of ground pumpkin mixed with agar and carrageenan was further observed by measuring the physical and chemical properties. It was found that the properties of ground pumpkin mixed with 30% w/w of agar were the most similar to the commercial steamed pumpkin. The color of L*, a* and b* of the sample were 46.15±1.23 11.42±0.51 and 29.75±2.46, respectively. The sensory test was analyzed by weight quality score, the overall acceptance was 62.50%. In conclusion, 30% w/w agar was the best stabilizer using in the ground pumpkin forming, therefore this result would be used to develop a new product.