Determination of the Effect of Freeze Drying Process on the Production of Pumpkin (Cucurbita Moschata) Puree Powder and the Powder Properties (in English)

Year 2012, Volume: 37 Issue: 4, 203 - 210, 01.08.2012

S. Nur Dirim Gülşah Çalışkan

Abstract

Pumpkin (Cucurbita moschata) is a good source of carotenoid, pectin, minerals, vitamins, phenolic compounds and terpenoids constituting its nutritional value. This study was intended to produce freeze dried pumpkin puree powder to be used as a functional ingredient in food products such as noodles, breads, cakes, soup and pasta products for improving their nutritional values and flavor. During the freeze drying process, total time was determined to be 9 hours by following the changes in the weight of the samples. According to the results, moisture content and water activity values of the pumpkin powders were in acceptable limits for safe storage of products. Freeze drying process decreased vitamin C content by 18%, total carotenoid content about 26% and the total phenolic compounds as 3%. Among the powder properties of the dried product, the bulk density was found to be 0.113 g/ml and average wettability and solubility times were determined as 710 and 16 s, respectively. Determination of flowability and cohesiveness in terms of Carr Index and Hausner ratio were evaluated as fair and intermediate levels respectively.

Keywords

Pumpkin, freeze drying, functional properties, powder properties

Dondurarak Kurutma İşleminin Balkabaği (Cucurbita Moschata) Püresi Tozu Üretimi ve Ürünün Toz Özellikleri Üzerine Etkisinin Belirlenmesi (İngilizce)

Abstract

Balkabağı (Cucurbita moschata) bileşimini oluşturan karotenoid, pektin, mineral, vitamin, fenolik bileşikler ve terpenoidlerin iyi bir kaynağıdır. Bu çalışmada makarna, ekmek, kek, ve çorba gibi ürünlerin besin değerini ve lezzetini arttırmak amacıyla, bu ürünlerde katkı maddesi olarak kullanılabilecek dondurarak kurutulmuş balkabağı püresi tozu üretilmesi amaçlanmıştır. Dondurarak kurutma işlemi boyunca örneklerin ağırlığındaki değişim izlenerek toplam kuruma zamanı 9 saat olarak bulunmuştur. Balkabağı tozlarının nem ve su aktivitesi değerleri güvenli depolama için uygun sınırlar içinde bulunmuştur. Dondurarak kurutma işlemi C vitamin içeriğinde %18, toplam karotenoit içeriğinde %26 ve toplam fenolik madde içeriğinde %3 azalmaya neden olmuştur. Toz ürünün yığın yoğunluğu 0.113 g/ml ve ortalama ıslanabilirlik ve çözünürlük süreleri ise sırasıyla 710 ve 16 saniye olarak bulunmuştur. “Carr Index” ve “Hausner Ratio” olarak belirlenen akabilirlik ve yapışkanlık değerleri orta seviye olarak belirlenmiştir.

Keywords

Balkabağı, dondurarak kurutma, fonksiyonel özellikler, toz özellikleri

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