Effect of formulation of pumpkin and yellow sweet potato flour on the physicochemical and sensory characteristics of instant cream soup

Pumpkin (Cucurbita moschata) can be processed into instant soup. Yellow sweet potato flours can be added to pumpkin instant cream soup which are beneficial for the health of the body when consumed. This study aimed to investigate the effects of different ratios of pumpkin and yellow sweet potato flour on the physicochemical and sensory characteristics of instant cream soup. This study used analysis of variance with non-factorial (treatments), completely randomized design, where the concentration of pumpkin with yellow sweet potato flour (50:50, 60:40, 70:30, and 80:20) was the independent variable. The results showed that the variation in the concentration of pumpkin and yellow sweet potato flours significantly affected the physicochemical properties such as colour, rehydration time, water content, protein content, total carbohydrate content, dietary fiber content, fat content, and antioxidant activity of the instant cream soup. Meanwhile, the sensory properties were not significantly hedonic, and the hedonic quality of the instant cream soup was slightly like and typical of quality hedonic. It can be concluded that the best concentration of pumpkin and yellow sweet potato flours (80:20).