DRYING CHARACTERISTICS, MINERAL CONTENT, TEXTURE AND SENSORIAL PROPERTIES OF PUMPKIN FRUIT LEATHER
Drying of pumpkin fruit leather
Keywords:Drying Characteristics, Mineral, Pumpkin Pestil, Texture
The objective of this study was to investigate the influences of hot air (HAD: 50, 60, 70Â°C), vacuum (VD: 50, 60, 70Â°C at 300 mbar) and microwave methods (MWD: 90, 180W) on drying characteristics, effective moisture diffusivity (Deff), mineral content, texture, and sensorial properties of pumpkin pestils. MWD led to the highest drying rate and the lowest drying time in all methods. Page and Modified Page were ideally fitted to experimental results among seven thin layer drying models. Mineral content (Ca, K, Na, P, Mg, Fe, Zn, Cu, Mn) of the pestils showed higher values than non-dried (paste) mixture. Significant differences were determined between textural features of the pestils (p < 0.05). Furthermore, products dried with HAD and VD were preferred rather than MWD in terms of sensorial properties.
Once a paper is accepted for publication, the author is assumed to have transferred its copyright to the Publisher. The Publisher will not, however, put any limitation on the personal freedom of the author to use material from the paper in other publications. From September 2019 it is required that authors explicitly sign a copyright release form before their paper gets published. The Author Copyright Release form can be found here