Pumpkin powder production
The peeled pumpkin fruit was converted into
10mm size cubes and subjected for pretreatments
such as blanching (temperature 94
O
C, time 2 min.) and
sulphitation carried out in 500 ppm solution of K
2
S
2O3
prior to drying. The pretreated cubes of pumpkin fruit
were dried for preparation of powder using vacuum
dryer. Vacuum drying of pumpkin cubes was carried
out at 80
O
C and 700 mm Hg vacuum. The Pumpkin
powder was analyzed for carotene content.