Naslov
PHYSICO-TECHONOLGICAL CHARACTERISTICS OF DRIED PUMPKIN

Autori
Marija Badanjak Sabolović, Roko Marović, Suzana Rimac Brnčić, Mladen Brnčić

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Skup
4th NORDIC BALTIC DRYING CONFERENCE

Mjesto i datum
Online ; Wrocław, Poljska, 07.09.2022. - 09.09.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Physico- technological characteristics of dried pumpkin

Sažetak
Drying, as a very commonly used preservation method, extends the shelf life of dried foods and also enables new ways in food consumption and use by reducing storage and transportation costs. During the drying process, some changes may occur that affect the quality of the dried product. Therefore, the aim of this study was to investigate the influence of convective drying on some physical (colour) and technological characteristics (rehydration capacity, oil absorption, oil holding capacity) as well as drying kinetics of pumpkin pulp. Drying can facilitate the addition of this valuable food ingredient to various food matrices and improve their quality. For this study, pumpkin pulp (Cucurbita maxima L.) was cut into three different sizes and subjected to convection drying (60 °C, air velocity 1 ms-1). Characteristic drying curves were obtained based on the changes in weight during the drying period. The results showed slight differences in drying kinetics. The colour parameters (lightness, redness, yellowness, total colour difference) were determined instrumentally. The values of a* and b* did not differ significantly between samples, but a tendency for red and yellow colour to increase with decreasing pulp size was noted. Rehydration and oil capacity were also a function of sample size, i.e., when pulp size decreased, absorption characteristics were higher.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija, Nutricionizam

POVEZANOST RADA