| dc.description.abstract | This research was conducted to find the effect of wheat starch substitution
and kinds of stabilizer on the quality of pumpkin cookies. This research was
performed in Juny-August 2010 at the Laboratory of Food Technology,
Agriculture Faculty, North Sumatera University, Medan using factorial
completely randomized design with two factors, the compositionof wheat starch :
pumpkin powder 80:20%, 60:40%, 40:60% and 20:80%, and kinds of stabilizer
were no stabilizer, gum arab, CMC and tween 20. Parameters analysed were
moisture content, ash content, betacaroten content, and organoleptic values
(colour, flavour, taste and texture).
The result showed that the composition of wheat starch and pumpkin
powder gave highly significant effect on all parameters. Kinds of stabilizers gave
highly significant effect on the betacaroten content and organoleptic values
(flavour and texture). The combination of composition of wheat starch and
pumpkin powder and kinds of stabilizer gave significant effect on the betacaroten
content and organoleptic value of texture. The composition of wheat starch and
pumpkin powder 80:20% and stabilizer CMC (carboxy methyl cellulose) gave the
best quality of pumpkin cookies. | en_US |
