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KMID : 0380620130450060742
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 6 p.742 ~ p.746
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Effect of Different Steaming and Drying Temperature Conditions on Physicochemical Characteristics of Pumpkin Powder
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Shin Dong-Sun
Yoo Seon-Mi
Park Bo-ram
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Abstract
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This study was conducted to investigate the effect of different steaming and drying temperature conditions on the physicochemical characteristics of pumpkin powder. All the samples were steamed for 30 or 60 s and then were dried using hot air at 40, 50, 60, and 70oC. The moisture content decreased with an increase in the hot-air drying temperature, while the soluble solid content and yield increased. The color values, L, a, and b of the pumpkin powder decreased with increasing hot-air drying temperature. The pumpkin powder, which was steamed for 60 s had the highest water absorption and water solubility indexes. The carotenoid content of pumpkin powder was mostly destroyed with the increase in the steaming and drying temperatures. The total sugar and reducing sugar contents increased with increasing steaming and drying temperatures. Thus, the steaming and dehydration temperature conditions influenced the physicochemical characteristics of the pumpkin powder.
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KEYWORD
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steaming, drying, pumpkin, pumpkin powder
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