Development of Candied Pumpkin Kanom Ping Kaset

Abstract

This research aimed to use pumpkin as a source of β-carotene in Kanom Ping Kaset (KK), a kind of hard cookie. Candied pumpkin with different degree of Brix content (50°, 60° and 70°) were prepared and were separately added to KK recipe at four levels : 15%, 30%, 45% and 60% of flour weight. Sensory evaluation was also performed. The results showed that KK added with 60% of 60° Brix candied pumpkin had the highest acceptance score. Shelf life period of this candied pumpkin Kanom Ping Kaset (CPKK) was investigated by packing in laminated (OPP/PE/Al.foil/LLDPE) bag and polypropylene (PP) bag and kept at room temperature for six months. It was found that shelf life of the CPKK in laminated bag was six months and PP bag was three months. The results also showed that when the candied pumpkin was added to KK, the level of β-carotene increased 2 times. After storage for six months, the β-carotene decreased by 50% in laminated bag and 75% in PP bag.