(P01-035-20) Development of High Betacarotene Instant Cream of Pumpkin (Cucurbita moschata) Soup for the Elderly

Objectives: The aim of this study was to develop instant cream of pumpkin (Cucurbita moschata) soup high in b-carotene for the elderly.

Methods: The design was a completely randomized factorial design with two replications and three formulas. There were two factors tested including the type of processing (fresh vs instant) and the proportion of pumpkin and carrot (1:2 vs 1:1 vs 2:1). The formulas were evaluated by semi-trained panellists for the hedonic test, while by the elderly for the acceptance tests. The routine proximate analysis was then conducted. In addition, the potassium and b-carotene contents were also determined by inductively couple plasma–optical emission spectrophotometer (ICP-OES) and high performance liquid chromatography (HPLC), respectively.

Results: The selected formula was soup processed instantly with proportion of pumpkin and carrot of 2:1. The elderly preferred instant soup to the fresh. The selected formula contained 491.69 kcal/ 100 g, water (3.87%), ash (2.22%), protein (9.82%), fat (23.21%) and carbohydrate (60.88%). In addition, the potassium and b-carotene content of selected formula were 501.35 mg/ 100 g and 3380 µg/g, respectively. In addition, the selected formula met 100% of RDA per serving size.

Conclusions: The elderly preferred instant cream of pumpkin soup to the fresh with pumpkin and carrot ratio of 2:1. The instant cream of pumpkin soup is a nutritious food high in b-carotene.

Funding Sources: Centre For Development and Empowerment teacher and education personnel, Ministry Education and Culture, Republic of Indonesia