DEVELOPMENT OF THE DEEP FRIED PUMPKIN CRISPS PRODUCT

Abstract

The objective of this research was to develop the deep fried pumpkin crisps by investigating the effect of the replacement of potato flour by pumpkin flour on the quality of pumpkin sheet for pumpkin fried chip. The amount of replacement pumpkin flour used was 0, 25, 50, 75 and 100%. The replacement of potato flour by pumpkin flour significantly affected (p<0.05) on moisture content and texture of the sheets. The sheets containing pumpkin flour were higher moisture content. As the moisture content of pumpkin flour containing of 25-75% increased, the texture value or hardness were significantly decreased. However, the containing of 100% pumpkin flour increased the texture value. The desirable of replacement of potato flour by pumpkin flour were 25-75%.