Effect of various drying methods on the physicochemical characteristics of pumpkin powder

High demand of rice can be minimized by promoting cassava as an alternative carbohydrate source. One method to process cassava to ease consumption and to prolong its shelf-life is by making it into analog rice, namely cassava rice. Two drying methods were studied to obtain the physicochemical information of cassava rice. This research aimed at determining color and chemical properties, i.e. water content, ash, lipid, protein, carbohydrate, starch, amylose, amylopectin, and mineral contents of cassava rice processed by roasting and sun-drying. It also compared physicochemical characteristics of cassava rice and paddy rice to get better understanding of nutritional values of cassava rice. Results showed that physical, chemical, and mineral contents of cassava rice were different from paddy rice. Cassava rice had lower water, protein, Zn and P2O5 contents than paddy rice. Roasted cassava rice was darker than cassava rice. Sun-dried and roasted cassava rice showed no different values in terms of lipid, carbohydrate, starch, amylose, amylopectin, Mg, Zn and P2O5 contents, while other characteristics were similar.

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Effect of different drying methods on the physicochemical characteristics of cassava flour (“pupuru”)

International Journal of Biological and Chemical Sciences ◽

10.4314/ijbcs.v7i2.38 ◽

2013 ◽

Vol 7 (2) ◽

Author(s):

JAV Famurewa ◽

MO Oluwamukomi ◽

JO Alaba

Keyword(s):

Physicochemical Characteristics ◽

Drying Methods ◽

Cassava Flour

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Effects of drying methods on the physicochemical properties of powder made from different parts of pumpkin

Food Research ◽

10.26656/fr.2017.5(s1).058 ◽

2021 ◽

Vol 5 (S1) ◽

pp. 160-167

Author(s):

J. Lim ◽

F.S. Taip ◽

N. Ab Aziz ◽

M.N. Ibrahim ◽

M.S. How

Keyword(s):

Physical Properties ◽

Proximate Composition ◽

Chemical Properties ◽

Carotenoid Content ◽

Drying Methods ◽

Hot Air ◽

Fruit Samples ◽

Pumpkin Powder ◽

Different Parts ◽

Better Than

Pumpkin (Cucurbita sp.) is a widely consumed fruit as it has high carotenoid content and medicinal value, but has a relatively short shelf life and prone to microbial spoilage. Various drying techniques have been introduced to the industry to preserve pumpkinbased products. During the drying process, products are prone to serious decay caused by changes in temperature, thus affecting the physical or chemical properties of the product. The objective of this study was to determine the effects of different drying methods on the physical properties and proximate composition of pumpkin powder produced from different parts of the fruit. Samples were made using unpeeled pumpkin and parts of the fruit, i.e. skin, flesh and seed and were dried using different drying methods, i.e. oven (80° C), rapid hot air oven (80°C) and freeze dryer (-110°C). The dried samples were then milled and sieved at approximately 250 µm and 710 µm in diameter. Different drying methods had a significant influence on the physical and chemical properties of the samples (p<0.05). Rapid hot air drying showed a promising impact on the production of pumpkin powder resulting in powder with a moisture content of 5.61-6.89%, particle size of 122.98-256.46 µm, and density of 304.80-724.69 kg/m3 . These results were better than freeze-dried powders. Proximate composition values of samples dried using rapid hot air were also found to be better than oven-dried powder with a protein content of 9.86- 31.54% and fat content of 3.88-34.93%. In conclusion, rapid hot air-dried powder showed the best quality in terms of physical properties and proximate composition.

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