Pumpkin flours were produced by two different methods. The
first preparation method was performed as follows: cutting of
pumpkin, removing the seeds, peeling, slicing of pumpkin flesh,
cutting the slices as thin as chips, soaking in the metabisulfite solution
(containing Na2S2O5 at the rate of 0.2 g/L) (metabisulfite) for
30 min, washing and then drying in hot-air oven at 60 C for 24 h or
in a freeze-dryer (Heto Power Dry, Denmark) at 65 C to 60 C
and at 1.30 to 1.35 hPa for 72 h (until moisture content reduced
12e13 g/100 g). The dried slices were ground in a blender (Philips,
China) and sieved through 60 mm sieve to obtain pumpkin flour.
These products were called hot-air oven dried pumpkin flour with
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