Pumpkin flour qualities as affected by ultrasound and microwave pre-drying treatment

Autor: Derese Wodajo Bekele, Shimelis Admassu
Jazyk: angličtina
Rok vydání: 2022
Předmět:
Zdroj: International Journal of Food Properties, Vol 25, Iss 1, Pp 2409-2424 (2022)
Druh dokumentu: article
ISSN: 10942912
1532-2386
1094-2912
DOI: 10.1080/10942912.2022.2135536
Popis: The aim of this study was to assess the impact of innovative pre-drying treatments (ultrasound and microwave) on the physical, chemical, and functional properties pumpkin flour in comparison to untreated and freeze-dried (optimal control) flours. The impact was primarily related to the improvement of the flour’s nutritional, phytochemical, and functional properties. The pretreated flours were superior to untreated flour and were nearer in quality to freeze-dried flour. The moisture, ash, crude fat, crude protein, crude fiber, and carbohydrate contents of flours ranged from 7.57 to 8.23%, 5.73 to 6.57%, 1.17 to 1.85%, 8.72 to 11.32%, 10.92 to 13.11%, and 61.47 to 64.23%, respectively. Among the pre-drying treatment, 20UM depicts the highest color change and retention of the bioactive component in pumpkin flour. The results also showed that the 30UM pry-dried flour had higher water solubilities index (11.83%), water absorption (9.75 g/g), and oil absorption capacities (2.28 mL/g).
Databáze: Directory of Open Access Journals
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