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KMID : 1011620130290060691
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Korean Journal of Food and Cookey Science
2013 Volume.29 No. 6 p.691 ~ p.697
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Physicochemical Characteristics of Pumpkin(Cucurbita moschata Duch.) Powder with Different Treatment Conditions
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신동선:Shin Dong-Sun
유선미:Yoo Seon-Mi/박보람:Park Bo-Ram
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Abstract
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This study determines the processing suitability of pumpkin powder by assessing, the physicochemical properties of pumpkin powder subjected to different treatments: steaming, freezing and roasting. Pumpkin powder containing 13.61-16.05% moisture, 39.40-9.53% protein, 1.35-1.43% lipid, 0.26-0.50% ash, 5.01-5.65% yield, and 9.40-10.50 mg% sugar was used. In terms of color values, the L-value of control, a-value of the steamed sample, and b-value of the roasted sample waere the highest. The steamed sampled had the highest DPPH radical-scavenging activity. Reduction in sugar concentration varied significantly by treatments conditions (p < 0.05). Carotenoid concentration was the highest in control (19.75 mg%), followed by steamed sample (17.91 mg%), frozen sample (15.17 mg%), and the roasted sample (14.04 mg%). On the basis of these results, steamed pumpkin powder was identified as the most suited for instant processing.
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KEYWORD
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pumpkin powder, steaming, freezing, roasting
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