Effect of Different Steaming and Drying Temperature Conditions on Physicochemical Characteristics of Pumpkin Powder

증숙 및 건조 조건이 호박 분말의 이화학적 특성에 미치는 영향

  • Shin, Dong-Sun (Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Adminstration) ;
  • Yoo, Seon-Mi (Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Adminstration) ;
  • Park, Bo-Ram (Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Adminstration)
  • 신동선 (국립농업과학원 농식품자원부) ;
  • 유선미 (국립농업과학원 농식품자원부) ;
  • 박보람 (국립농업과학원 농식품자원부)
  • Received : 2013.08.07
  • Accepted : 2013.09.23
  • Published : 2013.12.31


This study was conducted to investigate the effect of different steaming and drying temperature conditions on the physicochemical characteristics of pumpkin powder. All the samples were steamed for 30 or 60 s and then were dried using hot air at 40, 50, 60, and $70^{\circ}C$. The moisture content decreased with an increase in the hot-air drying temperature, while the soluble solid content and yield increased. The color values, L, a, and b of the pumpkin powder decreased with increasing hot-air drying temperature. The pumpkin powder, which was steamed for 60 s had the highest water absorption and water solubility indexes. The carotenoid content of pumpkin powder was mostly destroyed with the increase in the steaming and drying temperatures. The total sugar and reducing sugar contents increased with increasing steaming and drying temperatures. Thus, the steaming and dehydration temperature conditions influenced the physicochemical characteristics of the pumpkin powder.


steaming;drying;pumpkin;pumpkin powder


Supported by : 농촌진흥청


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