Product Development of Pumpkin Ball with Pumpkin seed Filling

Ting, Yuan Kai (2020) Product Development of Pumpkin Ball with Pumpkin seed Filling. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Pumpkin which is called as cucurbita normally is used to colouring and flavouring in the cooking process. For the tapioca ball, it is the famous sweet dessert in the current trend in the Malaysia. Therefore, the main purpose of doing this experiment is to develop the pumpkin tapioca flour ball with pumpkin seed filling. Pumpkin is regarded as valuable vegetables primarily because of the high carotenoid content, the low energetic value, high in carbohydrates and minerals. Consumption of pumpkin helps to prevent skin diseases, eye disorders reducing cell damage in the body, cancer and improve immune function. (Sofi, 2019) The color of the pumpkin is attributed to the beta carotenoid compound with the Pro Vitamin A content. Beside that, the pumpkin exhibit the high antioxidant activity and consists of the phenolic compound . In this research, the pumpkin is cooked until it forms the paste. The paste is used to made the pumpkin glutinous rice ball and pumpkin seed is to enhance the taste . The purpose of doing this research is to develop a more healthy food dessert which has more higher nutritional value which could have the more potential market. The proximate test will be done in order to determine the crude protein content ,ash, and fat content, fiber and moisture content . Beside that, the texture profile method in order to get the gumminess, firmness and the cohesiveness of the tapioca pearl and the colour profile will be carried out too . The chemical test such as the total phenolic content and the DPPH test will be done on the product. For the sensory test, the affective test will be carried out by testing the attribute of the tapioca pearl by using the 9 point hedonic scaling . in a nutshell, pumpkin glutinous rice ball with seed filling is a more healthy product compare to the commercial tapioca ball at outside which it has higher nutrition value and exhibit the natural colouring characteristic.