Effects of pre-treatments and drying methods on the quality parameters of pumpkin powder

Pumpkin (Cucurbita sp.) is a popular fruit due to its high carotenoid content and medicinal value; but it is a highly perishable product that deteriorates over a short period of time due to microbial spoilage. Therefore, drying techniques are introduced to preserve the product. However, during dryin...

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Main Author:	Lim, Jackson Hwa Keen
Format:	Thesis
Language:	English
Published:	2017
Subjects:	Pumpkin - Quality control Pumpkin - Drying
Online Access:	http://psasir.upm.edu.my/id/eprint/69987/1/FK%202017%2086%20-%20IR.pdf
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id	my-upm-ir.69987
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spelling	my-upm-ir.699872019-08-16T00:26:37Z Effects of pre-treatments and drying methods on the quality parameters of pumpkin powder 2017-08 Lim, Jackson Hwa Keen Pumpkin (Cucurbita sp.) is a popular fruit due to its high carotenoid content and medicinal value; but it is a highly perishable product that deteriorates over a short period of time due to microbial spoilage. Therefore, drying techniques are introduced to preserve the product. However, during drying, the product may undergo serious deterioration due to changes in temperature, thus affecting the physical or chemical properties of the product. The objective of this study is to determine the effects of pre-treatments and to evaluate the influence of drying methods on the physical and proximate properties of different parts of pumpkin powder. Each parts of pumpkin (skin, flesh, seed and unpeeled) were pre-treated by immersing in the blanching water (70˚C for 1 minute) and in the Ca(OH)2 solution ((1:7) for 25 minutes) prior to drying using oven (80 ̊C for 15 hours and 30 hours), rapid hot air (80 ̊C for 1 hour 15 minutes and 2 hours 45 minutes) and freeze (-110 ̊C for 96 hours) drying methods. The dried samples were grounded and sieved (250μm and 710μm). The pre-treatments showed a significant effect (p<0.05) on the physical and chemical properties of different parts of the pumpkin powder. The Ca(OH)2 pre-treated pumpkin powder resulted in the better physical properties with lowest moisture content (5.30-7.51%) and mean particle size (98.19-204.11 μm) and maximum density (219.46-781.63 kg/m3). On the other hand, different drying methods also showed significant influence (p<0.05) on the physical and chemical properties of different parts of pumpkin powder. Freeze drying method was found to be more effective in retaining proximate properties such as protein and fat and oven drying was more effective in produce powder with good physical properties such as lowest moisture properties, smallest particle size and highest densities value. Different part of pumpkin powder also shows the different physical and proximate properties with the skin part shows the good physical properties and seed part shows the highest proximate content compared to other parts of pumpkin powder. In conclusion, Ca(OH)2 pre-treatment and rapid hot air drying method is recommended for the production of the pumpkin powder with the better physical and proximate properties such as lower moisture content (5.45-7.55%), smaller particle size (112.05-256.46 μm), higher density (313.03-771.12 kg/m3), higher protein (7.96-30.16%) and fat (3.33-32.99%) content. It is recommended that the technique is applied to large scale production of high quality powder product in the future. Pumpkin - Quality control Pumpkin - Drying 2017-08 Thesis http://psasir.upm.edu.my/id/eprint/69987/ http://psasir.upm.edu.my/id/eprint/69987/1/FK%202017%2086%20-%20IR.pdf text en public masters Universiti Putra Malaysia Pumpkin - Quality control Pumpkin - Drying
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English
topic	Pumpkin - Quality control Pumpkin - Drying
spellingShingle	Pumpkin - Quality control Pumpkin - Drying Lim, Jackson Hwa Keen Effects of pre-treatments and drying methods on the quality parameters of pumpkin powder
description	Pumpkin (Cucurbita sp.) is a popular fruit due to its high carotenoid content and medicinal value; but it is a highly perishable product that deteriorates over a short period of time due to microbial spoilage. Therefore, drying techniques are introduced to preserve the product. However, during drying, the product may undergo serious deterioration due to changes in temperature, thus affecting the physical or chemical properties of the product. The objective of this study is to determine the effects of pre-treatments and to evaluate the influence of drying methods on the physical and proximate properties of different parts of pumpkin powder. Each parts of pumpkin (skin, flesh, seed and unpeeled) were pre-treated by immersing in the blanching water (70˚C for 1 minute) and in the Ca(OH)2 solution ((1:7) for 25 minutes) prior to drying using oven (80 ̊C for 15 hours and 30 hours), rapid hot air (80 ̊C for 1 hour 15 minutes and 2 hours 45 minutes) and freeze (-110 ̊C for 96 hours) drying methods. The dried samples were grounded and sieved (250μm and 710μm). The pre-treatments showed a significant effect (p<0.05) on the physical and chemical properties of different parts of the pumpkin powder. The Ca(OH)2 pre-treated pumpkin powder resulted in the better physical properties with lowest moisture content (5.30-7.51%) and mean particle size (98.19-204.11 μm) and maximum density (219.46-781.63 kg/m3). On the other hand, different drying methods also showed significant influence (p<0.05) on the physical and chemical properties of different parts of pumpkin powder. Freeze drying method was found to be more effective in retaining proximate properties such as protein and fat and oven drying was more effective in produce powder with good physical properties such as lowest moisture properties, smallest particle size and highest densities value. Different part of pumpkin powder also shows the different physical and proximate properties with the skin part shows the good physical properties and seed part shows the highest proximate content compared to other parts of pumpkin powder. In conclusion, Ca(OH)2 pre-treatment and rapid hot air drying method is recommended for the production of the pumpkin powder with the better physical and proximate properties such as lower moisture content (5.45-7.55%), smaller particle size (112.05-256.46 μm), higher density (313.03-771.12 kg/m3), higher protein (7.96-30.16%) and fat (3.33-32.99%) content. It is recommended that the technique is applied to large scale production of high quality powder product in the future.
format	Thesis
qualification_level	Master's degree
author	Lim, Jackson Hwa Keen
author_facet	Lim, Jackson Hwa Keen
author_sort	Lim, Jackson Hwa Keen
title	Effects of pre-treatments and drying methods on the quality parameters of pumpkin powder
title_short	Effects of pre-treatments and drying methods on the quality parameters of pumpkin powder
title_full	Effects of pre-treatments and drying methods on the quality parameters of pumpkin powder
title_fullStr	Effects of pre-treatments and drying methods on the quality parameters of pumpkin powder
title_full_unstemmed	Effects of pre-treatments and drying methods on the quality parameters of pumpkin powder
title_sort	effects of pre-treatments and drying methods on the quality parameters of pumpkin powder
granting_institution	Universiti Putra Malaysia
publishDate	2017
url	http://psasir.upm.edu.my/id/eprint/69987/1/FK%202017%2086%20-%20IR.pdf
_version_	1747812742046154752

Effects of pre-treatments and drying methods on the quality parameters of pumpkin powder

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