engleski

CHEMICAL COMPOSITION OF THE DRIED PULP OF CUCURBITA MOSCHATA PUMPKIN

Pumpkin is one of the inexpensive and widely available fruits that can be kept for one to three months after harvest. To extend its shelf life and avoid microbial spoilage, moisture loss and colour changes, convective hot air drying (HAD) can be used. This method enables the use of pumpkin powder as an excellent, nutrient-rich ingredient for the production of various food products. The proposed work shows the results of chemical composition of pumpkin powder obtained after drying the pulp with hot air at temperatures of 50, 60 and 70 °C and airflow velocities of 1.5 and 0.5 m s-1. The results show that the dried pumpkin pulps have a low moisture content, ranging from 9.62 to 16.59% depending on the temperature and airflow velocity. Ash content ranges from 5.78 to 8.08%, followed by high amounts of dietary fibre (6.98-10.18%) and low fat content (0.32- 0.88%), regardless of drying parameters. The protein and sugar content is particularly high, ranging from 8.90 to 10.98% and 50.80 to 66.07%, respectively, depending on the drying parameters. Overall, the low moisture content indicates that the shelf life of the pumpkin can be extended by HAD. Because of the high ash and low fat content, the dried samples are probably an excellent mineral and fat free source. The high levels of dietary fibre, protein, and sugars indicate that the dried pumpkin pulp may be considered an acceptable and valued food ingredient due to its great nutritional potential.

Curcurbita moschata, pumpkin pulp, hot air drying, ultrasound-assisted extraction, chemical composition

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