Effect of blanching and drying temperature to the nutritional value, crude fiber and sensory acceptability of pumpkin flour in pasta

Abstract

The incorporation of pumpkin flour in pasta improves both crude fiber and sensory attributes. However, the impact of blanching and drying processes of pumpkin flour on the crude fiber content and sensory attributes of pasta has not been reported. The study aims to determine the effect of blanching and drying temperature on the proximate values including moisture, ash, fat, and protein as well as crude fiber content in pumpkin flour and to determine the sensory acceptability of pumpkin flour in pasta. The pumpkin flour was blanched and dried at different temperatures (60 °C, 70 °C, and 80 °C). The pumpkin flour was incorporated in pasta in different concentration. The proximate value was compared with a control pumpkin flour and wheat flour. The sensory evaluation was conducted to assess consumer acceptability. It was found that blanched pumpkin flour had lower fat and protein content but significantly higher crude fiber content (10.77 ± 0.014%). Pasta formulations containing 20% pumpkin flour has the highest mean score (4.40 ± 0.50) for overall acceptability. The study found that blanching is an effective pretreatment for preparing pumpkin flour with high fiber content, and pumpkin flour exhibits good potential for use in pasta formulation without compromising its sensory acceptability.