Flakes incorporated with bottle gourd powder (Lagenaria leucantha rysby) / Wan Syakirah Wan Anwar and Siti Saleha Abdul Azis

The purpose of this study are to develop the flakes incorporated with bottle gourd (Lagenaria leucantha rysby) and to determine the sensory properties of flakes with bottle gourd powder. This study was aimed to increase the agronomic potential of bottle gourd and to evaluate their potential contribution to food field through assessing nutritional content in their flesh. The flakes incorporated with bottle gourd powder by using five different formulation which is 0% (control), 10%, 20%, 30% and 40%. Samples from each formulation were analyzed for sensory evaluation was conducted in different attributes which are color, appearance, crispiness, taste, after taste and overall acceptability. This was conducted using affective test that were applied by using 7-point hedonic scale (1= dislike extremely, 7= like extremely). Based on the result obtained, the addition of bottle gourd powder positively influenced the sensory characteristics of the bottle gourd flakes. Also, the bottle gourd significantly changed the color of the flakes. Bottle gourd was prepared as powder and incorporated in for making bottle gourd flakes. Overall, the result showed that the presence of bottle gourd powder in production of flakes give a significant difference in terms sensory acceptance. From the result sensory acceptance, bottle gourd flakes with 10% of bottle gourd powder most accepted by panelist based on highest mean value for crispiness, taste, after taste and overall acceptance.