Open AccessProcess optimization for producing pumpkin (Cucurbita moschata D) and arrowroot (Marantha arundinaceae L) starch-based instant porridge
Author(s) -
Agus Slamet,
Danar Praseptiangga,
Rudy Hartanto,
Samanhudi Samanhudi
Publication year - 2019
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/633/1/012016
Subject(s) - instant , starch , food science , cucurbita moschata , mathematics , chemistry , medicine , alternative medicine , pathology
Pumpkin is a potential source of vitamin A and β-carotene as an antioxidant, thus it is promising to be developed as functional food ingredients. However, pumpkin-based manufactured food is still limited. Hence an experiment is initiated to produce pumpkin and arrowroot starch-based instant porridge which is easy to prepare and people ranging from children to adults fond of it. Pumpkin was whisked and mixed with arrowroot starch in the ratio of 1:1, 2:1, 3:1, 4:1, and 5:1 until it became an instant porridge. The porridge was then put into a drum dryer (1 bar) and it was rotated at the speed of one or one and a half round per minute. Color and viscosity of the produced instant porridge were determined. The results indicated that physical characteristics of instant porridge were affected by ratio of pumpkin with arrowroot starch and the rotation speed of the drum dryer. Instant porridge made from pumpkin-arrowroot starch in the ratio of 5:1 and produced at the speed of one and a half round per minute had a color value of L: 74.43, a: 9.33, b: 32.50, and viscocity 47.4 cP.