Absrtact: Pumpkin powder was dried by hot air drying, microwave drying equipment and vacuum drying. 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 and the lowest content of beta-carotene, solubility and rehydration.
Microwave drying had the highest b* value, bulk density, solubility, rehydration, water holding capacity and oil holding capacity, and the lowest L* value, a* value and VC content; vacuum drying had the highest L* value, a* value, VC content and beta-carotene content, and the lowest total phenol content, bulk density, solubility, water holding capacity and oil holding capacity. 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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