Pumpkin Flour Research Articles

In Vivo Study of Pre-treated Pumpkin Flour (Cucurbita moschata) Feeding Substitution on Hyperglycemic Male Wistar Rats (Rattus norvegicus)

Diabetes mellitus (DM) is a disease caused due to high blood sugar levels. Treatment for Diabetes mellitus patients can be supported through a suitable diet and nutrition intake. One of the potential plants used in a diabetic diet is pumpkin (Cucurbita moschata) which contains numerous bioactive compounds such as fiber, beta-carotene, and phenolic compounds. This study was conducted to determine the effect of substitution feeding of pre-treated pumpkin flour, i.e., blanching (90°C, 6 min) or soaking under citric acid solution (0.1%, 60 min), on blood glucose levels of hyperglycemic male Wistar rats. The pre-treatment of results showed that the feeding substitution of 25% pre-treated pumpkin flour had reduced the blood glucose level of the hyperglycemic male Wistar rats group. The highest blood glucose reduction of 23.26% or 45.22 mg/dL was found in the rats fed with the substitution of 25% pumpkin flour treated with citric acid.

Pengaruh Penambahan Tepung Labu Kuning Terhadap Sifat Mutu Minuman Flakes Berbasis Tepung Ubi Jalar Kuning

Flakes is a ready-to-eat cereal product that uses raw materials with high starch carbohydrates which function to produce flakes with a more robust structure. The aim of this study was to determine the effect of adding pumpkin flour on the quality characteristics of yellow sweet potato flour-based flakes drink. The flakes study used the RAL method with 7 treatments and 3 repetitions namely F0 (100% yellow sweet potato flour), F1 (2.6% addition of pumpkin flour), F2 (5.2% addition of pumpkin flour), F3 (7,8% addition of pumpkin flour), F4 (10,5% addition), F5% (13,1% ​​addition of pumpkin flour), F6 (15,7% addition of pumpkin flour). The results showed that there was a significantly different effect on the test for water content, ash content, protein content, fat content, carbohydrate content, color hedonic test, aroma hedonic test, taste hedonic test, texture hedonic test, overall hedonic test, color hedonic quality test , aroma hedonic quality test, taste hedonic quality test, texture hedonic quality test. Based on the research, the water content was 2.88, the ash content was 3.05, the protein content was 14.70; fat content 6.48; carbohydrate content 72.89; color hedonic test 3.83; aroma hedonic test 3.80; taste hedonic test 3.85; texture hedonic test 3.92; overall hedonic test 3.88; color hedonic quality test 3.21; aroma hedonic quality test 3.53; taste hedonic quality test 3.80; texture hedonic quality test 3.65.

Pengaruh Perbandingan Tepung Sukun (Artocarpus altilis) dan Tepung Labu Kuning (Cucurbita moschata) Terhadap Karakteristik Brownies Kukus


 
 
 This study aimed to determine the effect of breadfruit flour and pumpkin flour composition on the characteristics of brownies, and to get the best composition which resulting in the best characteristic of the brownies. The experiment was designed as a completely randomized design with breadfruit flour and pumpkin flour composition used as the treatments, those consisting of 5 treatment levels, namely: P0 (100%: 0%), P1 (90%: 10%), P2 (80%: 20%), P3 (70%: 30%), and P4 (60%: 40%). Each treatment was repeated 3 times to obtain 15 experimental units. The data were analyzed by using analysisof variance and for the treatment showed significant effect, it continues analized by using Duncan Multiple Range Test. Theresults showed that ratio of breadfruit flour and pumpkin had a significant effect (P<0,05) on ash content, protein content,fat content, crude fiber content, beta carotene content, aroma, taste, texture, color, and overall acceptability, however it did not affect the moisture content. The ration of breadfruit flour (60%) and pumpkin flour (40%) produced the best characteristics of brownies with water content of 24.42%, ash content of 2.28%, protein content of 9.54%, fat content of 21.09%, carbohydrate content of 42.29%, crude fiber content of 4.06%, beta carotene content of 6.27 mg/100g. Thesensory characteristics were hedonic color of color 0f 4.35, aroma of 4.70, texture of 4.50, and taste of 4.75. Scoring color of 2.80, aroma of 2.90, texture of 2.85, and taste 0f 2.90.
 
 

Physicochemical and sensory characteristics of extrudates from rice enriched with pumpkin

The purpose of this work was to study the effect of pumpkin flour (10% and 20%), moisture content of initial mixture (14% and 20%) and working screw speed (180 min-1 and 220 min-1) on the physicochemical (expansion, density, hardness, colour) and sensory characteristics of rice extrudates enriched with pumpkin produced on a single screw extruder. The chemical composition before and after extrusion was also determined. The ash, lipids, reducing sugars, total sugars and total protein remained unchanged before and after extrusion while the carotenoids decreased after extrusion. The increase in the pumpkin flour led to a decrease in the expansion and lightness, and an increase in the density, hardness and redness of extrudates. The effect of the moisture content was inversely proportional on the expansion and redness, while it was directly proportional on the density, hardness and lightness. The screw speed increased the expansion, hardness and lightness of the extrudates, decreased the redness and had no significant effect on the density. The highest sensory score was achieved at a moisture content 14%, pumpkin flour 10% and screw speed 220 min-1. The moisture content had the most significant effect on the characteristics of the extrudates.

Enrichment learning method in STEP-food technology at SMAK Santo Hendrikus Surabaya

The Student and Teacher Empowerment Program of Food Technology (STEP TP) is one of the flagship intracurricular programs at SMAK Santo Hendrikus Surabaya. However, the teachers who assist the STEP TP do not have any background in food technology, thus limiting their ability to provide comprehensive food technology learning materials to the students. This community service aims to assist the teachers in creating STEP TP learning materials in the form of teaching modules and videos, conduct a guest lecture, and hold a food processing workshop guided by food technology lecturers. The methodologies included conducting a focus group discussion with the school’s principal and teacher, surveying students’ interests and school facilities providing guest lectures and workshops, designing learning instruments, and evaluating the activities. The survey showed that most students were enthusiastic to learn about bread and cake processing, followed by beverage processing. In addition, the guest lecturer on the subject of food packaging was delivered to supplement the teachers' and students' knowledge other than food processing technology. Furthermore, students and teachers were taught to make pumpkin flour, which is applicable to bread and cake. Overall, the community service was fully supported by the partner's contribution. Modules and video had accepted by the school’s partner.

Nutritional, sensory, and antioxidant characteristics of composite multigrain flour biscuits blended with sweet potato flour

Biscuits prepared using composite flour (CF) blends made from multigrain flour (MGF) and sweet potato flour (SPF) were compared with biscuits prepared using wheat flour (WF; control). Three proportions of MGF:SPF were used to prepare CF biscuits: T1 (80:10), T2 (75:15), and T3 (70:20), while 100% WF biscuits served as control. MGF enriched the biscuits with antioxidants, dietary fibre, and protein. The addition of SPF produced softer biscuits. When 5% each of pumpkin flour (PF) and extruded soy chunk flour (ESF) were added to CF biscuits, it helped in improving their colour, texture, and taste scores. The physicochemical, antioxidant, textural, and sensory analyses were performed on both CF and control biscuits, and results showed a significant difference in nutritional contents between them. Substitution of wheat flour with MGF in experimental biscuits led to a significant increase in protein contents of T1 and T2 samples. Fibre and ash contents were the highest for T3 sample at 1.52 and 1.71%, respectively. T3 sample was also found to have higher levels of antioxidant activity (22%) and total phenolic content (234 mg GAE/100 g). The CF biscuits had a higher β-carotene content (390 to 823 µg/100 g). CF biscuits were darker in colour and less hard. T3 sample gave a sensory performance comparable to that of the control. Therefore, the present work suggested that composite multigrain flour with sweet potato flour can be used to produce biscuits with superior nutritional, antioxidant, and sensory qualities as compared to ordinary wheat biscuits.

Development of the recipe of pasta with pumpkin flour

The object of research is the production technology of pasta with pumpkin flour. The problem of enriching pasta with pumpkin flour was solved.
 In the studies, different replacement of semi-grain with pumpkin flour was studied according to the following scheme: 0%, 2.5%, 5.0%, 7.5%, 10.0%, 12.5%, 15.0%. The formation of boiling coefficients, consumer smell and taste, the level of pumpkin smell and taste, and the sweet taste of pasta were studied. As a result of the conducted research, it was established that the use of pumpkin flour had the greatest effect on the sensory indicators of the quality of pasta. The coefficient of boiling by mass and volume did not change reliably. It was established that the smell and taste of pumpkin in pasta was absent only when 2.5% of pumpkin flour was added. The use of 5.0–7.5% pumpkin flour did not change the sensory evaluation of pasta in comparison with the control variant. The sweet taste of pasta was absent when 2.5–5.0% pumpkin flour was added. It has been proven that pumpkin flour is characterized by specific sensory indicators. It is obvious that adding it to pasta will affect their organoleptic indicators. At the same time, the greater the amount of pumpkin flour in the pasta recipe, the higher the level of manifestation of the smell and taste of pumpkin. In pasta technology, it is optimal to add 5.0–7.5% pumpkin flour.
 A distinctive feature of the obtained research results is that it is optimal to add 5.0–7.5% of pumpkin flour in pasta technology. With this amount of pumpkin flour, the smell and taste of pasta is 8.2–8.9 points, the boiling factor by mass is 2.20–2.21, and by volume – 1.71–1.81.
 The developed recommendations can be used by enterprises with low productivity during the production of pasta products

Influence of blend proportion and baking conditions on the quality attributes of wheat, orange-fleshed sweet potato and pumpkin composite flour dough and bread: optimization of processing factors

Orange-fleshed sweet potato (OFSP) and pumpkin fruit are underutilized crops with great potential for the production of high-quality bread with health-enhancing properties. However, the incorporation of nonconventional flour in bread formula may influence the dough and bread quality properties. This study investigated the effect of partial substitution of wheat flour with OFSP (10–50%) and pumpkin flour (10–40%), baking temperature (150–200 °C) and baking time (15–25 min) on the quality properties of the composite dough and bread using response surface methodology (RSM). Dough rheological, bread physical and textural properties were analyzed, modelled and optimized using RSM. Satisfactory regression models were developed for the dough and bread quality attributes (R2 > 0.98). The dough development time, crust redness, hardness, and chewiness values increased while optimum water absorption of dough, specific volume, lightness, springiness, and resilience of bread decreased significantly (p < 0.05) with increasing incorporation of OFSP and pumpkin flour in the bread formula. Additionally, the specific volume, crust redness, crumb hardness, and chewiness of the composite bread increased significantly (p < 0.05) with increasing baking temperature from 150 to 180 °C but reduced at higher baking temperatures (≥ 190 °C). The staling rate declined with increased OFSP and pumpkin flour whereas increasing the baking temperature and time increased the bread staling rate. The optimized formula for the composite bread was 78.5% wheat flour, 11.5% OFSP flour, 10.0% pumpkin flour, and baking conditions of 160 °C for 20 min. The result of the study has potential applications in the bakery industry for the development of functional bread.Graphical

Physicochemical and Microstructural Properties of Gluten-Free Noodles with Dietary Enriched Pumpkin Flour

This work was aimed to investigate the physicochemical and microstructural properties of gluten-free noodles with dietary enriched pumpkin flour from canna or arrowroot starch which was enriched with pumpkin flour at different concentrations (0%, 5%, 10%, and 15%). The results showed that gluten-free noodles made from arrowroot starch exhibited higher cooking properties than that prepared from canna starch. The addition of pumpkin flour increased the chemical properties values (ash, protein, dietary fiber, beta-carotene) and the cooking properties values (cooking time, cooking loss, and water absorption). On the other hand, the lightness value, L*, was reduced and a* and b* values are chromaticity coordinates were raised when the percentages of pumpkin flour were increased. The microstructural analysis showed that all noodle samples exhibited no granular structures indicating fully gelatinized starch occurred during the noodle processing. The addition of pumpkin flour increased the small round rough surface particles that appeared on the noodle micro pictures.

Development of Instant Porridge Complementary Feeding with Catfish Flour and Pumpkin Flour Substitution

The problem of malnutrition in infants and toddlers led to growth and development impairment. In the long term, nutritional problems increased the risk of disease and lower productivity. A method to overcome malnutrition was by using complementary feeding. This study aimed to create and evaluate the quality, safety and shelf life of instant porridge complementary feeding with the substitution of catfish flour and pumpkin flour. The method used in this study was an experimental study with two factorial completely randomized design with two repetitions to evaluate the product sensory. Furthermore, quality and safety testing was carried out according to the parameters set by Indonesia National Standard and Indonesia National Food and Drug Agency. In the final stage, the shelf life evaluation was carried out using the Extended Storage Studies (ESS) method using room temperature 27-37oC. The results showed that the use of catfish flour as much as 15% and pumpkin flour as much as 10% gave the best results on the sensory value of instant porridge. The product had a fairly good nutritional value, and safe in terms of heavy metals and microbiology. However, the water content of the product was still too high from the standard. The result of shelf life testing using the ESS method, instant porridge products had shelf life of 6 months at room temperature 27-37°C. The implications of this research can be used as a reference in the development of complementary feeding made from local food.

Chemical Characteristics and Sensory Analysis of Cake Enriched Pumpkin Flour to Improve Food Security

Pumpkin contains a lot of vitamins A, B, and C, as well as minerals and carbohydrates. The use of local flour as a replacement for wheat flour is still being researched. The goal of this research is to determine the quality characteristics and consumer acceptance (organoleptic) of pumpkin flour cake. The following properties were observed: proximate content (moisture content, ash content, fat, protein, and carbohydrates) and organoleptic (texture, aroma, taste, color, appearance, and overall). A completely randomized design (CRD) was used in this study, with five treatments: Wheat flour (100%, 75%, 50%, 25%) can be used in place of pumpkin flour (0%, 25%, 50%, and 75%). Pumpkin flour contained 9.30% moisture, 4.35% ash, 1.02% fat, 6.07% protein, and 4.74% fiber when used to make cakes. Pumpkin flour concentration affects the water content, ash content, fat content, protein content, and carbohydrate content of pumpkin cake. Organoleptic tests revealed that the concentration of pumpkin flour had an effect on the panelists’ pumpkin cake taste, appearance, and overall pumpkin cake. Proximate and organoleptic tests revealed that the best pumpkin-to-wheat flour ratio for baking cakes was 50%:50%. To improve family and community food security, pumpkin flour can be substituted for wheat flour.

V. Liubych, V. Zheliezna, V. Novikov CULINARY QUALITY FORMATION OF PUMPKIN FLOUR BREAD OF DIFFERENT VARIETIES

As a result of the conducted research, it was established that pumpkin variety from which the flour was obtained had an effect on certain sensory indicators of bread quality. The crust colour in the control version is light brown. When enriching bread with pumpkin flour of different varieties, the crust colour became brown and did not change depending on the variety. The crumb colour had a significant influence on pumpkin variety from which the flour was made. So, in the control version, this indicator was white, in Danko Polka, Ukrainskyi bahatoplidnyi and Mozolievskyi 15 varieties – cream; Butternut, Muskatnyi 2 and Cabbage 3 – yellow, and in Potimarron – dark yellow. The crumb consistency in the control version is quite delicate, juicy and soft. In pumpkin flour bread, crumb consistency was also quite delicate, quite juicy, soft, but it was characterized by a slightly sweet taste, which is characteristic of pumpkin flour and did not change depending on the variety. All test samples of bread have a slightly rough crust surface with short cracks, with a gloss occupying 25% of the crust, corresponding to 5.0 and 3.0 points, respectively. The control version had good elasticity – 7.0 points, the remaining varieties had average elasticity – 5.0 points. The crumb was baked, dry to the touch, without lumps and traces of kneading. The crumb consistency in the control version is rather delicate, juicy and soft, which corresponded to 7.0 points. In pumpkin flour bread, the crumb consistency was stiff, slightly dry – 5.0 points, and did not change depending on the variety. According to the parameters of product consumer evaluation, the indicators of smell and taste in all studied options corresponded to 9.0 points. The smell and taste, which characterize nontraditional raw materials, is absent (9.0 points) and do not change depending on pumpkin variety. So, the culinary evaluation showed that the variety does not have a significant effect on bread culinary quality, but only affects crumb colour, which is due to the variety feature. Further research will be aimed at measuring and analyzing physico-chemical quality indicators, safety indicators of these bread samples.

Optimasi Formula Tepung Komposit Tinggi Protein dan Seng dengan Response Surface Methodology

Covid-19 pandemic had limited people’s movement despite the demand to remain productive and maintain good health. Therefore, it was necessary to provide foods which are easy to distribute, durable, nutritious, and easily transformable to increase immunity. This research aims to develop a composite flour (TK) formula with optimal proportion of wheat flour (TT), snakehead fish flour (TIG), pumpkin flour (TBuL), and pumpkin seed flour (TBiL) which then enriched with zinc. The resulting TK is expected to be used as an ingredient for nutritious snacks containing high protein and zinc. The research was conducted in four stages, namely the making of each constituent flour, determining the best formulation with the Response Surface Methodology using Central Composite Design model, characterizing the physicochemical properties of TK and making meatballs, biscuits, and unting-unting from the TK. The three products were tested on experimental animals for their metabolic responses. The optimization of the formula resulted in three optimal formulations, namely formula A, B, and C with the proportion of TT:TIG:TBuL:TBiL respectively as follows 55:20:15:10; 56.65:20:13.35:10; 57.98:20:12.02:10. The most optimal formula of composite flour was formula A with the highest protein (26.12%) and zinc (18.06 mg/kg) content among other formulas. Then, zinc was added into Formula A using microencapsulation, and TK with protein content of 26.74% and zinc of 56.8 mg/kg were obtained. The histopatology observation on experimental animals showed that the three products made from TK did not cause necrosis of the liver or cell infiltration in the kidneys.

Functional properties of wheat-based bread affected by pumpkin flour and jackfruit seed flour incorporation

Pumpkin is a rich source of beta-carotenoid, a valuable pro-vitamin A known for maintenance of eye vision. Meanwhile jackfruit seed is also rich in carbohydrate however it is considered as waste product and normally discarded during jackfruit processing. The purpose of this research work was to utilize the valuable pumpkin flour as well as the cheap carbohydrate source from jackfruit seed flour in partial replacement with wheat flour to develop bread. The different blending formulations with 100% wheat flour, 90:5:5 (wheat :pumpkin :jackfruit seed flour), 80:10:10 (wheat :pumpkin :jackfruit seed flour), 70:15:15 (wheat :pumpkin :jackfruit seed flour) and 60:20:20 (wheat :pumpkin :jackfruit seed flour) were tested and their effect on the functional properties (moisture uptake ability, bulk density, bloating ratio, loaf climax, loaf dimension and hardness) of bread was investigated. Results showed that increasing the pumpkin flour and jackfruit seed flour incorporation in wheat flour increased the hardness but reduced the moisture uptake ability, bulk density, bloating ratio, loaf climax, and loaf dimension of bread. There was no significant difference between the control bread prepared using 100 % wheat flour in respect of functional properties. Based on the findings of the study, it is recommended that 5% pumpkin flour and 5% jackfruit seed flour could be successfully supplemented in 90% wheat flour for bread making, while maintaining the the functional properties close to 100% wheat-based bread. Findings of this research facilitated the incorporation of the underutilized and valuable flour-based sources like pumpkin and jackfruit seed in bread making.

Beras Analog: Solusi Tepat Guna Olahan dari Jagung, Labu Kuning dan Kulit Pisang

Stunting is a stunted development of the brain and body of toddlers due to malnutrition since the first 1000 days of life. Stunting is a problem because toddlers grow up as the nation's successors. Fulfillment of toddler nutrition can be by consuming analog rice. The purpose of the study was to determine the best analog rice formulation from corn flour, banana peel flour and pumpkin flour and the characteristics of analog rice from physical, chemical and amino acid tests. The research method used RAL (Completely Randomized Design). The formulations of corn flour, pumpkin flour and banana peel flour were divided into 3 levels, namely the ratio (6:2:2), (6:2:1), (6:1:2). The addition of water consists of 2 levels, namely 1:1 and 1:1.5. The best analog rice was the result of sensory test followed by physical, chemical and amino acid tests. The results showed the best formulation (6:2:1) with the addition of water 1:1.5. The color test shows an average brightness of 15.56-22.239, an average redness of 5.319-8.800, an average yellowness of 28.222-29.933. Texture test obtained hardness value of 79.511 N, adhesiveness 0.119 N, Cohesiviness of 1.141 and fracturability of 2.4493 and springiness of 0.541. The value of water content is 7.21%, protein is 10.98%, carbohydrates is 73.81%, vitamin A is 67.501%, amino acids are isoleucine content is 45.60 mg/g, leucine is 118.87 mg/g, lysine is 38.91 mg/g. g, methionine 18.24 mg/g, threonine 52.00 mg/g, valine 56.16 mg/g, and phenylalanine 72.35 mg/g.

A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages.

Semi-smoked sausages were made with 5%, 10%, 15%, 20%, and 25% replacement of horsemeat by emulsion gel made with offal broth (stomach, kidney, liver, heart, brain, and a miscellaneous trimmings of a horse), pumpkin flour, and egg yolk in a ratio of 5:4:1. The technological, nutritional, oxidative, and rheological (G′ and G″) properties were studied. Sausage water holding capacity (WHC) rose after being incorporated with pumpkin-based emulsion gel (PEG). There was a statistically significant (p < 0.01) improvement in sausage emulsion stability. Lipid oxidation in all samples, especially 5% and 15% addition of emulsion gel samples, was below the rancidity criterion, which is TBARS > 2.0−2.5 mg MDA/kg sample. This really is encouraging because unsaturated fatty acids, such as those found in horsemeat, are easily oxidized. Use of the emulsion gel did not noticeably alter the sausages’ pH. Using emulsion gel considerably reduced the cooking loss (p < 0.05) of sausages and significantly improved texture (p < 0.05). Partial replacement of mixed horsemeat with emulsion gel improved the physicochemical characteristics of semi-smoked sausages. The elasticity modulus (G′) showed that PEG15 (15% of emulsion gel) was the most resilient gel. The least powerful gels (p < 0.05) were PEG20 and PEG25. According to this study, adding a pumpkin-based emulsion gel to the meat matrix could improve the quality of the emulsified meat system and provide important data for related research and companies as strategies to market a healthier and more nutritious product with the necessary quality characteristics.

Characteristics of instant porridge from cassava flour fortified anchovy flour, and yellow pumpkin flour from Indonesian Local Resources

This study aimed to produce modern functional food products, obtain the bestquality instant porridge formula, and determine the effect of the formulation of cassava flour and anchovy flour and the addition of yellow pumpkin flour for health. This study used a completely randomized design (CRD) with 2 factors, namely the ratio of cassava flour to anchovy flour (Factor I) which was 97.5%: 2.5%; 95%:5%; 92.5%:7.5%; 90%:10% and the addition of yellow pumpkin flour (Factor II) ie 0%; 5%; 10%; 15%. Several parameters carried out in this study consisted of proximate tests (moisture content, ash content, fiber content, fat content, protein content, carbohydrates) and organoleptic tests (color, aroma, taste, texture, and general acceptance). Results obtained on all test parameters, it can be determined that instant porridge with a ratio of cassava flour and anchovy flour (90%: 10%) and the addition of yellow pumpkin flour (15%) was the best treatment of instant porridge product.

APPLICATION OF PUMPKIN FLOUR IN THE PRODUCTION OF BAKERY PRODUCTS

APPLICATION OF PUMPKIN FLOUR IN THE PRODUCTION OF BAKERY PRODUCTS

PENGARUH SUBSTITUSI TEPUNG PISANG KEPOK DAN PUREE LABU KUNING TERHADAP DAYA TERIMA SERTA KANDUNGAN KARBOHIDRAT DAN VITAMIN C PADA KUE BINGKANG

Background: Indonesia is a country that has abundant local food ingredients. One of the local food ingredients that can be utilized and processed into bingkang cake is banana flour and pumpkin. Banana and pumpkin flour have good nutritional value for health. In addition to utilizing local food, this substitution of banana and pumpkin flour can also increase the nutritional value of bingkang cake.Objective: To determine the effect of substitution of banana kepok flour and pumpkin puree on the acceptability and content of carbohydrates and vitamin C in bingkang cake.Research Methods: This research is an experimental study, with the experimental design used is a completely randomized design, 3 treatments and 3 repetitions. Data processing and analysis was carried out using ANOVA (Analysis of Variance) andfurther Duncan's multiple testtest.Results : The substitution of banana kepok flour and pumpkin puree 25%, 50% and 75% significantly affected the organoleptic properties with a significant level (P value 0.05). On average, the panelists gave an assessment of likes and dislikes the taste, aroma, color and texture of the bingkang cake. The results of the analysis of the highest carbohydrate content were in the 75% treatment and the highest Vitamin C content was in the 25% treatment.Conclusion : The substitution of banana kepok flour and pumpkin puree has a significant effect on the texture, taste, aroma and color of the bingkang cake.Suggestion: It is hoped that further research will be conducted on the chemical properties of bingkang cake substituted with kepok banana flour and pumpkin puree.

Ефективність бобово-ендофітно-ризобіального симбіозу і продуктивність різних за скоростиглістю сортів сої в умовах зрошення Південного Степу України

Goal. To determine the physicochemical andfunctional technological indicators of hemp, pumpkin,pea, and black omum plant flour. Methods.The fiber was determined according to DSTU ISO6865:2004 “Feed for animals. Determination of thecontent of crude fiber by the method of intermediatefiltration”. The study of the fatty acid and amino acidcomposition of raw materials of plant origin was carriedout by the method of gas chromatography onthe “Kupol” device. The pH value was determinedpotentiometrically, and the swelling of flour was determinedby standing a 1% aqueous suspension in ameasuring cylinder during the day at a temperatureof 18–20°C. The swelling was estimated as themaximum amount of water that the flour can absorband hold until the dynamic equilibrium is reached,counted in the weight of the sample. The level offlour hydration was determined by the amount ofbound water (flour : water ratio). The objects ofresearch were samples: hemp flour, pumpkin flour,pea flour, and black omum plant flour. Results. Thephysicochemical properties of hemp, pumpkin, pea,and black omum plant flour were studied. It wasestablished that hemp, pumpkin, pea, and blackomum plant flour samples contained 2.2–4.8 timesmore protein than wheat flour samples. The analysisof the amino acid composition of the proteins ofeach type of flour showed that the protein fractionscontained a complete set of essential amino acids,and their sum did not exceed the reference values.Conclusions. The obtained results of the researchindicate the expediency of using non-traditionalraw materials of plant origin for the enrichmentof functional meat products with micro and macroelements, and dietary fibers.