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KMID : 0665220180310060933
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Korean Journal of Food and Nutrition
2018 Volume.31 No. 6 p.933 ~ p.939
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Effects of Drying Methods on the Quality Characteristics and Antioxidant Activity of Pumpkin (Cucurbita moschata Duch.)
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Heo Yoo-Jeong
Kim Gyeong-Ji
Song Da-Hye
Yoon Jin-A
Chung Kang-Hyun
An Jeung-Hee
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Abstract
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The objective of this study was to determine the effects of drying methods on the quality characteristics and antioxidant activities of pumpkin (Cucurbita moschata Duch.). Pumpkins were dried naturally (25℃), hot-air drying (60℃), and throgh freeze drying (－40℃) methods. The moisture activities were highest in the freeze dried group. The soluble solid showed no significant differences among all groups. The pH was highest in the freeze dried group. The L values were increasing in freeze dried group, whereas the b values were increased in hot-air dried group. The free sugar was highest in freeze dried group. The DPPH radical scavenging activity of hot-air dried group was higher than those of the other groups. The ABTS radical scavenging activities were highest with hot-air dried group and freeze dried group. It was established that hot-air dried group is the most effective drying method for the production of high quality dried pumpkin.
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KEYWORD
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Cucurbita moschata Duch, drying methods, quality characteristics, antioxidant activity
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