Open AccessChemical characteristic of steamed pumpkin brownies premix flour
Author(s) -
Anna Mardiana Handayani,
Agung Wahyono,
Silvia Oktavia Nur Yudiastuti,
T. M. Avianti
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/672/1/012054
Subject(s) - food science , leavening agent , sugar , chemistry , wheat flour , soy flour , corn flour , pumpkin seed , steamed bread , mathematics , fermentation , raw material , bran , organic chemistry
Brownies are kind of cake that contain flour, fat, sugar, and egg. Generally, brownies are characterized with brown colour and do not need leavening agent. The objective of this study was to analyse chemical content of steamed pumpkin brownies premix flour with various formulation. Pumpkin flour was manufactured by using food dehydrator machine. Pumpkin flour manufacturing condition were immerse in metabisulfite solution for 23,05 minutes and dried for 11, 4 hours at 85°C. The pumpkin flour substitution level were 0%, 20%, 40%, 60%, 80% and 100%, by wheat flour portion. The result showed that pumpkin flour substitution on the steamed pumpkin brownies premix flour formulation had significantly effect on its chemical characteristic. The result showed that steamed pumpkin brownies premix flour had 6.47% - 7.26% moisture content, 3.06% - 6.02% ash, 4.78% - 8.4% fat, 5.95% 8.78% protein, and 72.54% - 78.49% of carbohydrate.