Articles
PRODUCT QUALITY ATTRIBUTES OF FOAM-MAT DRIED PUMPKIN POWDER
Article number
1047_41
Pages
323 – 330
Language
English
Abstract
Foaming and foam-mat drying of biological materials allows for shorter drying time and better retention of quality attributes of high value and/or hard-to-dry horticultural materials as compared to conventional drying.
The drying rate of these fruit and vegetable purees such as pumpkin can be enhanced by changing its physical structure through foaming thus making it more porous, hence facilitating faster internal moisture movement during the foam-mat drying process and in so doing preserve quality.
These potential foam-mat dried products could play an important role in food security and product diversity.
Frozen and thawed pumpkin purees were successfully foamed with 5% glycerol monostearate causing a 3-4 fold increase in volume of the concentrate, a desirable trait to ensure a highly porous structure during drying.
Pumpkin foam-mats of 0.005 m in thickness were dried at a temperature of 60°C at a flow rate of 1.5 m/s in a forced convection oven to a porous, friable, crisp solid which was easily converted into a powder.
Physicochemical attributes as well as microbiological studies in determining the powder quality and stability were assessed over a 3-month period.
A readily rehydratable powder of good quality and microbiologically safe for up to 3 months was produced from the pumpkin foam-mat dried powders.
The drying rate of these fruit and vegetable purees such as pumpkin can be enhanced by changing its physical structure through foaming thus making it more porous, hence facilitating faster internal moisture movement during the foam-mat drying process and in so doing preserve quality.
These potential foam-mat dried products could play an important role in food security and product diversity.
Frozen and thawed pumpkin purees were successfully foamed with 5% glycerol monostearate causing a 3-4 fold increase in volume of the concentrate, a desirable trait to ensure a highly porous structure during drying.
Pumpkin foam-mats of 0.005 m in thickness were dried at a temperature of 60°C at a flow rate of 1.5 m/s in a forced convection oven to a porous, friable, crisp solid which was easily converted into a powder.
Physicochemical attributes as well as microbiological studies in determining the powder quality and stability were assessed over a 3-month period.
A readily rehydratable powder of good quality and microbiologically safe for up to 3 months was produced from the pumpkin foam-mat dried powders.
Authors
L. Harrynanan, C.K. Sankat
Keywords
Cucurbita maxima L., foaming, glycerol monostearate, dehydration, value addition, physiochemical, water activity, non-enzymic browning
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