Development of Semi-Processed Pumpkin-Custard

Authors

  • Kamolwan Jangchud Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
  • Anuvat Jangchud Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
  • Vichai Haruthaithanasan Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
  • Khwannuch Wongmahasakul Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand

Keywords:

development, microwave, pumpkin-custard, semi-processed

Abstract

Development of semi-processed pumpkin-custard using mixture design found that the optimum ratio of egg white powder : coconut powder : pumpkin powder was 35 : 35 : 30 and the ratio of dry mix : water was 1 : 2. After all the ingredients were mixed and steamed for 20 min, the consumer rated the overall liking of pumpkin custard as like slightly to like moderately (6.50). Process development was conducted by using microwave at 30% of the highest power. The result showed that 65 gram of the dry mix mixed with water at the ratio of 1 : 1.7 and microwave time was 6 min. Consumer rated the overall liking of microwave pumpkin-custard as like
moderately (7.10). Water activity of the powder of semi-processed pumpkin-custard was 0.45. The color of microwave pumpkin-custard was light yellow and the firmness presented as a distance that penetrated through the product was 18.70 mm. Coliform was less than 3 MPN/g.

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Published

1999-12-31

How to Cite

Jangchud, Kamolwan, Anuvat Jangchud, Vichai Haruthaithanasan, and Khwannuch Wongmahasakul. 1999. “Development of Semi-Processed Pumpkin-Custard”. Agriculture and Natural Resources 33 (4). Bangkok, Thailand:620-29. https://li01.tci-thaijo.org/index.php/anres/article/view/240416.

Issue

Vol. 33 No. 4 (1999): October-December

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.