Process Optimisation of Pumpkin Powder and its Quality Evaluation
Authors
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Research Scholar, Department of Food Technology, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641 012, Tamil Nadu ,IN
Sinthiya Rajendran -
Research Scholar, Department of Food Technology, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641 012, Tamil Nadu ,INLovelin Jerald
DOI:
https://doi.org/10.21048/IJND.2021.58.S2.28004Keywords:
Pumpkin Powder, Tray Dryer, Beta Carotene, Powder Characteristics, Resistance Starch, Anti Diabetic Agent.Abstract
The objective of the research work is to supply a dehydrated powder from pumpkin and to research the characteristics of the ultimate product. The study was carried with tray dryer at two different levels of temperature (60°C and 70°C). The drying temperature affects the standard of dehydrated powder. The pumpkin powder is dried using tray dryer at 60°C, where the drying temperature has better characteristics (moisture content, ash, protein, fat, carbohydrate, resistance starch and beta carotene). Pumpkin powder contains 13.2% moisture, 7.8% protein, 3.1% crude fat, 1.0% ash, 5.2% total dietary fiber. The result showed that the pumpkin powder dried at 60°C has more protein and beta carotene content in it. Ash content of pumpkin powder at 70°C has high mineral content. Color of pumpkin powder is lower in lightness and redness but higher in yellowness when dried at 70°C.
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