Effect of pre-treatment on the physical properties of pumpkin powder

The preservation of pumpkin in powder form and ensuring its quality using different pre-treatments prior to drying is an important concern. The objective of this study is to determine the effect of pre-treatment on the physical properties of different parts of pumpkin powder. Different parts of pump...

全面介紹

Saved in:
書目詳細資料
Main Authors: Lim, Jackson Hwa Keen, Taip, Farah Saleena, Ibrahim, Mohd. Nordin, Abdul Aziz, Norashikin, Shishir, Mohammad Rezaul Islam
格式: Article
語言:English
出版: American-Eurasian Network for Scientific Information 2016
在線閱讀:http://psasir.upm.edu.my/id/eprint/54045/1/Effect%20of%20pre-treatment%20on%20the%20physical%20properties%20of%20pumpkin%20powder.pdf
http://psasir.upm.edu.my/id/eprint/54045/
http://www.ajbasweb.com/old/Ajbas_Special-IPN-Feb%20_2016.html
標簽: 添加標簽
沒有標簽, 成為第一個標記此記錄!
id my.upm.eprints.54045
record_format eprints
spelling my.upm.eprints.540452018-02-26T09:14:07Z http://psasir.upm.edu.my/id/eprint/54045/ Effect of pre-treatment on the physical properties of pumpkin powder Lim, Jackson Hwa Keen Taip, Farah Saleena Ibrahim, Mohd. Nordin Abdul Aziz, Norashikin Shishir, Mohammad Rezaul Islam The preservation of pumpkin in powder form and ensuring its quality using different pre-treatments prior to drying is an important concern. The objective of this study is to determine the effect of pre-treatment on the physical properties of different parts of pumpkin powder. Different parts of pumpkin (skin, flesh, seed and unpeel) were pretreated with blanching and soaking in Ca(OH)2 solution and then dried in air fryer at temperature of 80°C and air flow 5.11m/s before being grounded and sieved (250 μm and 710 μm). The Ca(OH)2 pre-treatment showed low moisture content (5.51%- 6.38%), low water activity (0.313-0.396), small particle size (112.04-213.46 μm) and high bulk density (505.51-375.75 kg/m3) in different portions of pumpkin powder as compare to blanching pre-treatment. For the color change, it is dependent on the parts of pumpkin and whether pre-treatment is applied. In conclusion, the pre-treatment with Ca(OH)2 could be recommended way in prior to drying of pumpkin ensuring the better quality of powder. American-Eurasian Network for Scientific Information 2016 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/54045/1/Effect%20of%20pre-treatment%20on%20the%20physical%20properties%20of%20pumpkin%20powder.pdf Lim, Jackson Hwa Keen and Taip, Farah Saleena and Ibrahim, Mohd. Nordin and Abdul Aziz, Norashikin and Shishir, Mohammad Rezaul Islam (2016) Effect of pre-treatment on the physical properties of pumpkin powder. Australian Journal of Basic and Applied Sciences, 10 (spec.7). pp. 146-151. ISSN 1991-8178 http://www.ajbasweb.com/old/Ajbas_Special-IPN-Feb%20_2016.html
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The preservation of pumpkin in powder form and ensuring its quality using different pre-treatments prior to drying is an important concern. The objective of this study is to determine the effect of pre-treatment on the physical properties of different parts of pumpkin powder. Different parts of pumpkin (skin, flesh, seed and unpeel) were pretreated with blanching and soaking in Ca(OH)2 solution and then dried in air fryer at temperature of 80°C and air flow 5.11m/s before being grounded and sieved (250 μm and 710 μm). The Ca(OH)2 pre-treatment showed low moisture content (5.51%- 6.38%), low water activity (0.313-0.396), small particle size (112.04-213.46 μm) and high bulk density (505.51-375.75 kg/m3) in different portions of pumpkin powder as compare to blanching pre-treatment. For the color change, it is dependent on the parts of pumpkin and whether pre-treatment is applied. In conclusion, the pre-treatment with Ca(OH)2 could be recommended way in prior to drying of pumpkin ensuring the better quality of powder.
format Article
author Lim, Jackson Hwa Keen
Taip, Farah Saleena
Ibrahim, Mohd. Nordin
Abdul Aziz, Norashikin
Shishir, Mohammad Rezaul Islam
spellingShingle Lim, Jackson Hwa Keen
Taip, Farah Saleena
Ibrahim, Mohd. Nordin
Abdul Aziz, Norashikin
Shishir, Mohammad Rezaul Islam
Effect of pre-treatment on the physical properties of pumpkin powder
author_facet Lim, Jackson Hwa Keen
Taip, Farah Saleena
Ibrahim, Mohd. Nordin
Abdul Aziz, Norashikin
Shishir, Mohammad Rezaul Islam
author_sort Lim, Jackson Hwa Keen
title Effect of pre-treatment on the physical properties of pumpkin powder
title_short Effect of pre-treatment on the physical properties of pumpkin powder
title_full Effect of pre-treatment on the physical properties of pumpkin powder
title_fullStr Effect of pre-treatment on the physical properties of pumpkin powder
title_full_unstemmed Effect of pre-treatment on the physical properties of pumpkin powder
title_sort effect of pre-treatment on the physical properties of pumpkin powder
publisher American-Eurasian Network for Scientific Information
publishDate 2016
url http://psasir.upm.edu.my/id/eprint/54045/1/Effect%20of%20pre-treatment%20on%20the%20physical%20properties%20of%20pumpkin%20powder.pdf
http://psasir.upm.edu.my/id/eprint/54045/
http://www.ajbasweb.com/old/Ajbas_Special-IPN-Feb%20_2016.html
_version_ 1643835550981947392
score 13.252575