Pumpkin samples were frozen and freeze dried (Christ, Germany)
for 48 h under vacuum (z1.1 Pa) and 25 C, to determine the
water content.
The percentage of soluble solids (Brix) was determined with a
refractometer with automatic temperature compensation (Atago,
USA) in the juice extracted from pumpkin cylinders by pressing the
sample with a spatula.
Water loss (WL) and solid gain (SG) in the different systems,
during the dry infusion step, were calculated according to the
following equations (de Escalada Pla et al., 2009):