The effect of addition pumpkin and carrot puree on the physicochemical and textural properties of mocaf biscuit as complementary food

Abstract

Mocaf biscuits were developed with the addition of pumpkin and carrot puree used as complementary foods. The purpose of this study was to determine the effect of the addition of pumpkin and carrot puree on the chemical, color and textural properties of a mocaf biscuit. This study conducted using a completely randomized design with 2 factors namely type of puree (pumpkin and carrot) and concentration of puree (15, 20 and 25%). The obtained results indicated that the addition of pumpkin and carrot puree on the making of mocaf biscuit significantly affected the moisture content, protein, fat, carbohydrate, total carotenoid, a*, b* and hardness. The best treatment in this study was carried out using the de Garmo method based on the effectiveness index. The best treatment was mocaf biscuit with addition 15% carrot puree which had moisture content, ash, fat, protein, carbohydrate, energy, total carotene, total dietary fiber, L*, a*, b*, hardness and fracturability as follows 6.31%, 2.27%, 6.88%, 12.84%, 71.71%, 429.88 kcal/100g, 85.16 µg / g, 4.59%, 78.47, 5.54, 28.80, 778.85 gf, and 6.36 mm, respectively.