We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
DETERMINATION OF THE EFFECT OF FREEZE DRYING PROCESS ON THE PRODUCTION OF PUMPKIN (CUCURBITA MOSCHATA) PUREE POWDER AND THE POWDER PROPERTIES.
- Authors
Nur Dirim, S.; çalışkan, Gülşah
- Abstract
Pumpkin (Cucurbita moschata) is a good source of carotenoid, pectin, minerals, vitamins, phenolic compounds and terpenoids constituting its nutritional value. This study was intended to produce freeze dried pumpkin puree powder to be used as a functional ingredient in food products such as noodles, breads, cakes, soup and pasta products for improving their nutritional values and flavor. During the freeze drying process, total time was determined to be 9 hours by following the changes in the weight of the samples. According to the results, moisture content and water activity values of the pumpkin powders were in acceptable limits for safe storage of products. Freeze drying process decreased vitamin C content by 18%, total carotenoid content about 26% and the total phenolic compounds as 3%. Among the powder properties of the dried product, the bulk density was found to be 0.113 g/ml and average wettabiity and solubiity times were determined as 710 and 16 s, respectively. Determination of flowabiity and cohesiveness in terms of Can Index and Hausner ratio were evaluated as fair and intermediate levels respectively.
- Publication
GIDA: The Journal of Food, 2012, Vol 37, Issue 4, p203
- ISSN
1300-3070
- Publication type
Academic Journal