Absrtact: Pumpkin powder was dried and powdered by hot air drying equipment, microwave drying equipment and vacuum drying equipment. The effects of drying methods on the quality of pumpkin powder were studied.
The results showed that hot air drying had the highest total phenol content, the lowest content of beta-carotene, solubility and rehydration; microwave drying had the highest b* value, bulk density, solubility, rehydration, water and oil retention, and the lowest L* value, a* value and VC content; vacuum drying had the lowest L* value, a* value, VC content and beta-carotene content. The total phenol content, bulk density, solubility, water holding capacity and oil holding capacity were the lowest. In order to ensure the nutritional quality of pumpkin powder, and considering the appearance quality of pumpkin powder, vacuum drying is the best way to prepare pumpkin powder.
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