., Swathi, B.S and ., Mini, C. (2024) Characterization of Freeze-dried Pumpkin Powders: Powder Quality and Nutrient Stability. Journal of Advances in Biology & Biotechnology, 27 (9). pp. 1146-1151. ISSN 2394-1081
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Abstract
Being a good source of nutrients, viz., ascorbic acid, β-carotene, phenols, and antioxidants, pumpkin pulp (Cucurbita moschata) can be utilised as a functional ingredient in many food products by converting them into a more stable product like pumpkin powder. Hence the present study is focused on the production of freeze-dried pumpkin powder by two different methods (drying in petri plates with 5mm sample thickness and in 250 ml flask). The moisture content and water activity were reduced by 92.50% and 74.73%, respectively, compared to the fresh pumpkin pulp, indicating safe storage limits. Freeze-dried pumpkin powders exhibited a decrease of 25% ascorbic acid, 21.58% β-carotene, 39.39% reduction in total polyphenols and 72.98% in antioxidant content. The powder properties of the developed freeze-dried powders exhibited water activity of 0.4aw to 0.35aw bulk density of 0.15 to 0.12 g cm-3, and flow ability of 18.39° to 22.74°.
Item Type: | Article |
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Subjects: | Research Asian Plos > Biological Science |
Depositing User: | Unnamed user with email support@research.asianplos.com |
Date Deposited: | 12 Sep 2024 08:16 |
Last Modified: | 24 Oct 2024 04:09 |
URI: | http://abstract.stmdigitallibrary.com/id/eprint/2599 |