A review of drying processes in the production of pumpkin powder

International Journal of Food Engineering

Volumn 11, Issue 6, 2015, Pages 789-799

  Roongruangsri, Warawaran ^a   Bronlund, John E ^b  

^a RAJAMANGALA UNIVERSITY OF TECHNOLOGY LANNA   (Thailand)

^b MASSEY UNIVERSITY   (New Zealand)

Author keywords

Chemical characteristic; Drying process; pumpkin; Pumpkin powder; Quality change

Indexed keywords

DIGITAL STORAGE;

CHEMICAL CHARACTERISTIC; DRIED PRODUCTS; DRYING PROCESS; FOOD SOURCES; NUTRITIONAL VALUE; PRE-TREATMENT; PUMPKIN; QUALITY CHANGE;

DRYING;

EID: 84949214789     PISSN: 21945764     EISSN: 15563758     Source Type: Journal    
DOI: 10.1515/ijfe-2015-0168     Document Type: Conference Paper

References (57)

1. Turksoy S, Özkaya B. Pumpkin and carrot pomace powders as a source of dietary fiber and their effects on the mixing properties of wheat flour dough and cookie quality. Food Sci Technol Res 2011;17:545-53
2. Ahmed J, Al-Foudari M, Al-Salman F, Almusallam AS. Effect of particle size and temperature on rheological, thermal, and structural properties of pumpkin flour dispersion. J Food Eng 2014;124:43-53
3. Loy J. Morpho-physiological aspects of productivity and quality in squash and pumpkins (Cucurbita spp.). Crit Rev Plant Sci 2004;23:337-63
4. Cumarasamy R, Corrigan V, Hurst P, Bendall M. Cultivar differences in New Zealand "Kabocha" (buttercup squash, Cucurbita maxima). N Z J Crop Hortic Sci 2002;30:197-208
5. Pongjanta J, Naulbunrang A, Kawngdang S, Manon T, Thepjaikat T. Utilization of pumpkin powder in bakery products. Songklanakarin J Sci Technol 2006;28:71-9
6. Dirim S, Caliskan G. Determination of the effect of freeze drying process on the production of pumpkin (Cucurbita Moschata) puree powder and the powder properties. GIDA J Food 2012;37:203-10
7. Dini I, Tenore GC, Dini A. Effect of industrial and domestic processing on antioxidant properties of pumpkin pulp. LWT-Food Sci Technol 2013;53:382-5
8. Hasturk SF, Aktas T, Orak H, Ulger P. Influence of pretreatments and different drying methods on color parameters and lycopene content of dried tomato. Bulg J Agric Sci 2011;177:867-81
9. Nor NM. Development of expansion sanck foods containing pumpkin flour and corn grits using extrusion technology. Doctor of Philosophy Dissertation. Palmerston North, New Zealand: Massey University, 2013
10. FAO. FAOSTAT, Food and Agriculture Organization of the United Nations. 2012 [cited 01/10/14]. Available at: www.fao.org.
11. ACFS. Thai Agricultural Standard, TAS 1513-2012, Pumpkin. 2012 [cited 05.10.14]. Available at: www.acfs.co.th.
12. Fang SE. Physico-chemical and organoleptic evaluation of wheat bread substituted with different percent of pumpkin flour (Cucurbita moschata). Master of Science Dissertation. Pulau Pinang, Malaysia University of Sains, 2008
13. Khanobdee J, Chanrittisen T. Selection of pumpkin lines (Cucurbita sp.) for high oil seed. Proceedings of the 49th Kasetsart University Annual Conference, Kasetsart University, Thailand, 1-4 February 2011:589-95
14. Makni M, Fetoui H, Gargouri NK, Garoui EM, Zeghal N. Antidiabetic effect of flax and pumpkin seed mixture powder: effect on hyperlipidemia and antioxidant status in alloxan diabetic rats. J Diabetes Complications 2011;25:339-45
15. Ciurzy?ska A, Lenart A, Gr?da KJ. Effect of pre-treatment conditions on content and activity of water and colour of freeze-dried pumpkin. LWT-Food Sci Technol 2014;59: 1075-81
16. El-Adawy TA, Khaled MT. Characteristics and composition of watermelon, pumpkin, and paprika seed oils and flours. J Agric Food Chem 2001;49:1253-9
17. Stevenson DG, Eller FJ, Wang L, Jane J-L, Wang T, Inglett GE. Oil and tocopherol content and composition of pumpkin seed oil in 12 cultivars. J Agric Food Chem 2007;55:4005-13
18. Saeleaw M, Gerhard S, editors. Composition, physicochemical and morphological characterization of pumpkin flour. Proceeding of the 11th International Congress on Engineering and Food; 2011 10-13 April; Athens, Greek.
19. Arévalo-Pinedo A, Xidieh Murr FE. Influence of pre-treatments on the drying kinetics during vacuum drying of carrot and pumpkin. J Food Eng 2007;80:152-6
20. Workneh TS, Zinash A, Woldetsadik K. Blanching, salting and sun drying of different pumpkin fruit slices. J Food Sci Technol 2012;7:1-10
21. Brennand C. Home drying of food. Cooperative extension service. Logan, Utah: Utah State University, 1994
22. Sablani S. Drying of fruits and vegetables: retention of nutritional/functional quality. Drying Technol 2006;24: 123-35
23. Mohamed S, Hussein R. Effect of low temperature blanching, cysteine-HCl, N-Acetyl-L-cysteine, Na metabisulfite and drying temperatures on the firmness and nutrient content of dried carrots. J Food Process Preserv 1994;18: 343-8
24. Rakcejeva T, Galoburda R, Cude L, Strautniece E. Use of dried pumpkins in wheat bread production. Procedia Food Sci 2011;1:441-7
25. Que F, Mao L, Fang X, Wu T. Comparison of hot air-drying and freeze-drying on the physicochemical properties and antioxidant activities of pumpkin (Cucurbita moschata Duch.) flours. Int J Food Sci Technol 2008;43:1195-201
26. Nawirska A, Figiel A, Kucharska A, Letowska A, Biesiada A. Drying kinetics and quality parameters of pumpkin slices dehydrated using different methods. J Food Eng 2009;94: 14-20
27. Shofian N, Hamid A, Osman A, Saari N, Anwar F, Dek M, et al. Effect of freeze-drying on the antioxidant compounds and antioxidant activity of selected tropical fruits. Int J Mol Sci 2011;12:4678-92
28. Jaya S. Sticky issues on spray drying of fruit juices. An ASAE Meeting Presentation. Paper No: MBSK 02-2012002. Report No.: 258 2002
29. Tonon RV, Baroni AF, Baret C, Gibert O, Palet D, Hubinger MD. Water sorption and glass transition temperature of spray dried acai (Euterpe oleracea Mart.) juice. J Food Eng 2009;94: 215-21
30. Shavakhi F, Boo HC, Osman A, Ghazali HM. Effects of enzymatic liquefaction, maltodextrin concentration, and spraydryer air inlet temperature on pumpkin powder characteristics. Food Bioprocess Technol 2011;5:2837-47
31. Tran TH, Nguyen MH, Zabaras D, Vu LT. Process development of gac powder by using different enzymes and drying techniques. J Food Eng 2008;85:359-65
32. Chopda CA, Barrett DM. Optimization of guava juice and powder production. J Food Process Preserv 2011;25:411-30
33. Hymavathi TV, Khader V. Carotene, ascorbic acid and sugar content of vacuum dehydrated ripe mango powders stored in flexible packaging material. J Food Compos Anal 2005;18: 181-92
34. Abadio FD, Domingues AM, Borges SV, de Oliveira VM. Physical properties of powdered pineapple (Ananas comosus) juice-effect of maltodextrin concentration and atomization speed. J Food Eng 2004;64:285-7
35. Jaya S, Das H. Effect of maltodextrin, glycerol monostearate and tricalcium phosphate on vacuum dried mango powder properties. J Food Eng 2004;63:125-34
36. Jaya S, Das H. Accelerated storage, shelf-life and colour of mango powder. J Food Process Preserv 2005;29:45-62
37. Kha TC, Nguyen MH, Roach PD. Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder. J Food Eng 2010;98:385-92
38. Bhat MK, Bhat S. Cellulose degrading enzymes and their potential industrial applications. Biotechnol Adv 1997;15: 583-620
39. Wang J, Xi YS. Drying characteristics and drying quality of carrot using a two-stage microwave process. J Food Eng 2005;68:505-11
40. Baysal T, Icier F, Ersus S, Y?ld?z H. Effects of microwave and infrared drying on the quality of carrot and garlic. Eur Food Res Technol 2003;218:68-73
41. Mayor L, Moreira R, Chenlo F, Sereno A. Water sorption isotherms of fresh and partially osmotic dehydrated pumpkin parenchyma and seeds at several temperatures. Eur Food Res Technol 2005;220:163-7
42. Noor Aziah A, Komathi C. Physicochemical and functional properties of peeled and unpeeled pumpkin flour. J Food Sci 2009;74:328-33
43. Shavakhi F, Boo H, Osman A, Ghazali H. Effects of enzymatic liquefaction, maltodextrin concentration, and spray-dryer air inlet temperature on pumpkin powder characteristics. Food Bioprocess Technol 2012;5:2837-47
44. Fellows P. Food processing technology, principles and practice. New York: Woodhead Publishing, 1988
45. Dolinsky A, Maletskaya K, Snezhkin Y. Fruit and vegetable powders production technology based on spray &convective drying methods. Drying Technol: Int J 2000;18:747-58
46. Kumar P, Mishra HN. Storage stability of mango soy fortified yoghurt powder in two different packaging materials: HDPP and ALP. J Food Eng 2004;65:569-76
47. Chavasit V, Pisaphab R, Sungpuag P, Jittinandana S, Wasantwisut E. Changes in -carotene and vitamin A contents of vitamin A-rich foods in Thailand during preservation and storage. J Food Sci 2002;67:375-9
48. Kumar H, Radhakrishna K, Nagaraju P, Rao D. Effect of combination drying on the physico-chemical characteristics of carrot and pumpkin. J Food Process Preserv 2007;25:447-60
49. Lyimo M, Nyagwegwe S, Mnkeni A. Investigations on the effect of traditional food processing, preservation and storage methods on vegetable nutrients: a case study in Tanzania. Plant Food Hum Nutr 1991;41:53-7
50. Ozturk I, Sagdic O, Tornuk F, Yetim H. Effect of wheat sprout powder incorporation on lipid oxidation and physicochemical properties of beef patties. Int J Food Sci Technol 2014;49:1112-21
51. Mobhammer MR, Stintzing FC, Carle R. Cactus pear fruits (Opuntia spp.): a review of processing technologies and current uses. J Prof Assoc Cactus Dev 2006;6: 9-22
52. Diosady LL, Patton D, Rosen N, Rubin LJ. Degradation of wheat starch in a single screw extruder: mechanokinetic breakdown of cooked starch. J Food Sci 1985;100:1697-706
53. Okaka JC, Potter NN. Physico chemical and functional properties of cowpea powders processed to reduce beany flavor. J Food Sci 1979;44:1235-40
54. Sagar VR, Suresh Kumar P. Recent advances in drying and dehydration of fruits and vegetables: a review. J Food Sci Technol 2010;47:15-26
55. Gharsallaoui A, Roudaut G, Beney L, Chambin O, Voilley A, Saurel R. Properties of spray-dried food flavours microencapsulated with two-layered membranes: roles of interfacial interactions and water. Food Chem 2012;132: 1713-20
56. Al-Muhtaseb AH, McMinn WAM, Magee TRA. Moisture sorption isotherm characteristics of food products: a review. Food Bioprod Process 2002;80:118-28
57. Arogba SS. Effect of temperature on the moisture sorption isotherm of a biscuit containing processed mango (Mangifera indica) kernel flour. J Food Eng 2001;48:121-5