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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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American-Eurasian Network for Scientific Information
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/54045/ http://psasir.upm.edu.my/id/eprint/54045/1/Effect%20of%20pre-treatment%20on%20the%20physical%20properties%20of%20pumpkin%20powder.pdf |
| _version_ | 1848852439798644736 |
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| author | Lim, Jackson Hwa Keen Taip, Farah Saleena Ibrahim, Mohd. Nordin Abdul Aziz, Norashikin Shishir, Mohammad Rezaul Islam |
| 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 |
| building | UPM Institutional Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-15T10:38:06Z |
| format | Article |
| id | upm-54045 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T10:38:06Z |
| publishDate | 2016 |
| publisher | American-Eurasian Network for Scientific Information |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-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 Pumpkin powder; Air frying; Powder properties |
| spellingShingle | Pumpkin powder; Air frying; Powder properties 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 |
| title | 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_short | Effect of pre-treatment on the physical properties of pumpkin powder |
| title_sort | effect of pre-treatment on the physical properties of pumpkin powder |
| topic | Pumpkin powder; Air frying; Powder properties |
| url | http://psasir.upm.edu.my/id/eprint/54045/ http://psasir.upm.edu.my/id/eprint/54045/ http://psasir.upm.edu.my/id/eprint/54045/1/Effect%20of%20pre-treatment%20on%20the%20physical%20properties%20of%20pumpkin%20powder.pdf |