INHIBITING BROWNING ON CUCURBITA FLOUR

Browning on flour containing high sugar need to be inhibited. The aim of this research was to investigate the effect of blanching and soaking in solution of sodium metabisulphite (Na₂S₂O₅) on the physicochemical quality of pumpkin flour (Cucurbita moschata). The research had been performed using Factorial Completely Randomized Design (CDR) with two factor, i.e.: sodium metabisulphite concentration (0 %, 0,25 % dan 0,3 %) and soaking time (0, 10 dan 20 minutes). Then the best result of soaking in solution of sodium metabisulphite and soaking time have been compared to the result of blanching. The chemical properties analyzed were water content, ash content, fat, protein, β-karoten and crude fiber. Then physical properties analyzed were water absorption, colour, solubility and dispersibility. Blanching had high significant effect on fat content, β-karoten and water absorption. Soaking in solution of sodium metabisulphite had high significant effect on solubility and dispersibility. Both of blanching and soaking in solution of sodium metabisulphite had high significant effect on the appearance of pumpkin flour (Cucurbita moschata). However both of blanching and soaking in solution of sodium metabisulphite had no significant effect on protein content. Sodium metabisulphite concentration had high significant effect on decreasing water content, ash content and  redness of pumpkin flour. In other hand sodium metabisulphite concentration had no significant effect on fat content, protein content and water absorption. Soaking time had high significant effect on increasing solubility and dispersibility. But soaking time had significant effect on decreasing ash content, fat content, crude fiber and β-karoten. However, soaking time had no significant effect on water absorption and protein content. The similar research was also conducted on Curcubita maxima which showed the same phenomenon.  These research were conducted by Hehmaning Prabasini and Chatrine Chrisandy  from Department of Food Science and Technology UNS, under supervision of  Dwi Ishartani, S.TP, M.Si  and Dimas Rahadian A.M, S.TP, M.Sc. This article is also published in Jurnal Teknosains Pangan Vol II No 2 April 2013. It also can be downloaded in fullpaper via http://ilmupangan.fp.uns.ac.id/index.php?option=com_content&view=category&id=121&Itemid=146