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Development of High Fibre Bread Incorporated With Pumpkin (Cucurbita
Maxima) Skin
Zulia Azwa Binti Zulkepli
Supervisor: Dr. Amir Izzwan Zamri
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
The main approach of this study is to develop high fibre bread by utilizing the pumpkinby
products, namely pumpkin (Cucurbita maxima) skin which is incorporated into whole
meal bread. The pumpkin (Cucurbita maxima) skin can be classified as one of the source
of high fibre. The pumpkin (Cucurbita maxima) skin will be dried and mill in order to
produce the pumpkin skin powder. There are five different percentages of pumpkin skin
powder (PSP) level incorporated into the high fibre bread which were formulation A (0%
PSP), formulation B (5% PSP), formulation C (10% PSP), formulation D (15% PSP) and
formulation E (20% PSP). All of the samples undergone physical analysis and sensory
evaluation. For expected result, the incorporation of PSP give significant effects towards
bread volume and hardness attribute where the bread became denser and harder in
texture as compared to the control. The colour of bread crumb and crust was also
changed to darker colour. For the overall acceptance, formulation B has the highest mean
score among the composite breads (formulation B to E) studied.
1304 | UMT UNDERGRADUATE RESEARCH DAY