Effect of pre-treatment in producing pumpkin powder using air fryer and its application in 'Bingka' baking

• 主要な著者: Nik Murzaini, Nik Masturah, Taip, Farah Saleena, Ab Aziz, Norashikin, Abd Rahman, Nur Aalia
• フォーマット: 論文
• 言語: English
• 出版事項: Enviro Research Publishers 2020
• オンライン･アクセス: http://psasir.upm.edu.my/id/eprint/88625/1/ABSTRACT.pdf; http://psasir.upm.edu.my/id/eprint/88625/; https://www.foodandnutritionjournal.org/volume8number1/effect-of-pre-treatment-in-producing-pumpkin-powder-using-air-fryer-and-its-application-in-bingka-baking/

Pumpkin powder is one of the main pumpkin products with longer shelf life and it can act as a substitute for pumpkin flesh in different types of formulated foods. This work focused on producing pumpkin powder from different pumpkin parts and evaluating the effects of powder substitution on the physi...