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

• المؤلفون الرئيسيون: Nik Murzaini, Nik Masturah, Taip, Farah Saleena, Ab Aziz, Norashikin, Abd Rahman, Nur Aalia
• التنسيق: مقال
• اللغة: English
• منشور في: Enviro Research Publishers 2020
• الوصول للمادة أونلاين: 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...