Chemical characteristic of steamed pumpkin brownies premix flour

Brownies are kind of cake that contain flour, fat, sugar, and egg. Generally, brownies are characterized with brown colour and do not need leavening agent. The objective of this study was to analyse chemical content of steamed pumpkin brownies premix flour with various formulation. Pumpkin flour was...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2021-03, Vol.672 (1), p.12054
Main Authors: Subaktilah, Y, Wahyono, A, Yudiastuti, S O N, Avianti, T M
Format: Article
Language:English
Subjects:
Carbohydrates
Dehydration
Flour
Moisture content
Substitutes
Water content
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Summary:Brownies are kind of cake that contain flour, fat, sugar, and egg. Generally, brownies are characterized with brown colour and do not need leavening agent. The objective of this study was to analyse chemical content of steamed pumpkin brownies premix flour with various formulation. Pumpkin flour was manufactured by using food dehydrator machine. Pumpkin flour manufacturing condition were immerse in metabisulfite solution for 23,05 minutes and dried for 11, 4 hours at 85°C. The pumpkin flour substitution level were 0%, 20%, 40%, 60%, 80% and 100%, by wheat flour portion. The result showed that pumpkin flour substitution on the steamed pumpkin brownies premix flour formulation had significantly effect on its chemical characteristic. The result showed that steamed pumpkin brownies premix flour had 6.47% - 7.26% moisture content, 3.06% - 6.02% ash, 4.78% - 8.4% fat, 5.95% 8.78% protein, and 72.54% - 78.49% of carbohydrate.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/672/1/012054