ABSTRACT
Pumpkin is high in β-carotene, which gives its yellow or orange color. β-carotene in plants that have pleasant yellow-orange color is a major source of vitamin A. Consumption of foods containing carotene helps in prevention of eye disorders, cancer and skin diseases. Pumpkin is a seasonal crop, and since fresh pumpkins are very sensitive to microbial spoilage, even at refrigerated conditions, they must be frozen or dried. Drying method is one of the most widely used methods for food preservation, and allows their use during the off-season. Many researchers studied the effect of drying condition on the nutritional characteristics of dried pumpkin. They concluded that the convective drying at the lowest temperature, 30 C, induces reductions of 14% in proteins, 65% in total sugars and 36% in fibre. Furthermore, the drying temperature seems to have a negligible effect on the nutritional characteristics of the pumpkin, since the results for the drying at 30 C are quite similar to those for the drying at 70 C. In addition, many researchers used pumpkin powder to develop food products such as bread, biscuit, noodle and juice instant. For example, the influence of replacement of wheat flour in biscuit with pumpkin powder in the formulation of biscuit resulted in a significant change in the textural and sensory qualities of biscuits. As the replacement level of wheat flour with pumpkin powder increased from 0 to 10% (w/w), the hardness and fracturability was increased. Biscuits with more pumpkin powder had a more yellow color than those with less pumpkin powder. Adding more pumpkin powder increased the level of carotene in the biscuits.
บทคัดย่อPumpkin is high in β-carotene, which gives its yellow or orange color. β-carotene in plants that have pleasant yellow-orange color is a major source of vitamin A. Consumption of foods containing carotene helps in prevention of eye disorders, cancer and skin diseases. Pumpkin is a seasonal crop, and since fresh pumpkins are very sensitive to microbial spoilage, even at refrigerated conditions, they must be frozen or dried. Drying method is one of the most widely used methods for food preservation, and allows their use during the off-season. Many researchers studied the effect of drying condition on the nutritional characteristics of dried pumpkin. They concluded that the convective drying at the lowest temperature, 30 C, induces reductions of 14% in proteins, 65% in total sugars and 36% in fibre. Furthermore, the drying temperature seems to have a negligible effect on the nutritional characteristics of the pumpkin, since the results for the drying at 30 C are quite similar to those for the drying at 70 C. In addition, many researchers used pumpkin powder to develop food products such as bread, biscuit, noodle and juice instant. For example, the influence of replacement of wheat flour in biscuit with pumpkin powder in the formulation of biscuit resulted in a significant change in the textural and sensory qualities of biscuits. As the replacement level of wheat flour with pumpkin powder increased from 0 to 10% (w/w), the hardness and fracturability was increased. Biscuits with more pumpkin powder had a more yellow color than those with less pumpkin powder. Adding more pumpkin powder increased the level of carotene in the biscuits.
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