Effect of formulation of Pumpkin and Yellow Sweet Potato Flour on the Physicochemical and Sensory Characteristics of Instant cream Soup

Will be presented at Thursday, 22 may 2025, 11.45 (GMT +7)

Abstract

Pumpkin (Cucurbita moschata) can be processed into instant cream soup. Yellow sweet potato flours can be added to Pumpkin instant cream soup which are beneficial for the health of the body when consumed. This study aimed to investigate the effect of pumpkin with Yellow sweet potato flour variations on the physicochemical and sensory characteristics of instant cream soup. This study was used in the analysis of variance with two factorial (treatments), completely randomized design, where the concentration of pumpkin with yellow sweet potato flours (50:50; 60:40; 70:30; and 80:20) was the independent variable. The results showed that were effect of the variation of the concentration of pumpkin and yellow sweet potato flours was significant on physicochemical properties such as color, rehydration times, water contents, protein contents, carbohydrates total, dietary fibers, fat contents, and antioxidant activity of instant cream soup. Meanwhile, sensory properties are not significant hedonic and hedonic quality of color, aroma, taste, and texture of instant soup. It can be concluded, concentrations of pumpkin with yellow sweet potatoes flours (80:20) can be recommended to produce instant cream soup with a rehydration time value of 14.24+0.68 seconds, bulk density is 0.66+0.57 gram/mL, Lightness (*L) is 61.04+1.18, Redness (*a) is 1.65+0.88, Yellowness (*b) is 37.80+2.85, Water Contents is 3.72+0.02%, Ash Contents is 4.03+0.07%, Protein Contents is 9.07+0.02%, Fat Contents is 3.970+0.01%, Total Carbohydrate is 79.2+0.03%, Dietary Fiber is 3.99+0.03%, and antioxidant activity is 67.44+0.09% inline with hedonic and the hedonic quality of color, aroma, taste, and texture are slightly liked.