Izvorni znanstveni članak

Chemical Properties of Pumpkin Dried by Different Methods

Francisca Henriques ; CI&DETS, Polytechnic Institute of Viseu, ESAV, Quinta da Alagoa, Estrada de Nelas, Ranhados, 3500-606 Viseu, Portugal
Raquel Guiné ; CI&DETS, Polytechnic Institute of Viseu, ESAV, Quinta da Alagoa, Estrada de Nelas, Ranhados, 3500-606 Viseu, Portugal
Maria João Barroca ; CERNAS-ESAV-IPC / Dep. of Chemical and Biological Engineering, ISEC-IPC, Rua Pedro Nunes, Quinta da Nora, 3030-199 Coimbra, Portugal

Sažetak

The present work evaluates the effect of drying treatments such as convective air drying and freeze-drying on the chemical properties (moisture contents, fibre, ash, vitamin C and sugars), antioxidant activity and phenolic compounds of pumpkin (Cucurbita maxima L.). The trials in the convective chamber were done at 40 ºC and 60 ºC, in the drying tunnel were done at 60 ºC and in the freeze dryer were done at -50 ºC. From the results obtained it was possible to verify that all drying treatments affected the chemical composition of pumpkin in terms of fibre, ash, vitamin C and sugars. Furthermore, the freeze drying originated products with less reduction in sugars, but with a higher degree of degradation of fi bre and vitamin C. With respect to antioxidant activity and phenolic compounds it is possible to conclude that the different dried products are quite similar and do not reveal important differences when compared to the fresh product.

Ključne riječi

Pumpkin; Drying; Fibre; Ash; Vitamin C; Sugars; Antioxidant Activity; Phenolic Compounds

Hrčak ID:

84933

URI

https://hrcak.srce.hr/84933

Datum izdavanja:

24.7.2012.

Posjeta: 2.350 *