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

Yıl 2012, Cilt: 37 Sayı: 4, 203 - 210, 01.08.2012

S. Nur Dirim Gülşah Çalışkan

Öz

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.

Anahtar Kelimeler

Pumpkin, freeze drying, functional properties, powder properties

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

Öz

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.

Anahtar Kelimeler

Balkabağı, dondurarak kurutma, fonksiyonel özellikler, toz özellikleri

Kaynakça

• Que F, Mao L, Fang X, Wu T. 2008. Comparison of hot air- drying and freeze-drying on the physicochemical properties and antioxidant activities of pumpkin (Cucurbita moschata Duch.) flours. Int J Food Sci Technol, 43:1195-1201.
• Wang J, Wang JS, Yu Y. 2007. Microwave drying characteristics and dried quality of pumpkin. Int J Food Sci Technol,42:148-156.
• Norfezah MN, Hardacre A, Brennan CS. 2011. Comparision of waste pumpkin material and its potential use in extruded snack foods. J Food Sci Technol Int, 17 (4): 367-373.
• Nawirska A, Figiel A, Kucharska AZ, Letowska AS, Biesiada A. 2009. Drying kinetics and quality parameters of pumpkin slices dehydrated using different methods. J Food Eng, 94:14-20.
• Shofian NM, Hamid AA, Osman A, Saari N, Anwar F, Dek MSP, Hairuddin MR. 2011. Effect of freeze-drying on the antioxidant compounds and antioxidant activity of selected tropical fruits. Int J Mol Sci, 12:4678-4692.
• Marques LG, Ferreira MC, Freire JT. 2007. Freeze-drying of acerola (Malpighia glabra L.). Chem Eng Process,46:451-457.
• Asami DK, Hong YJ, Barrett DM, Mitchell AE. 2003. Comparison of the total phenolic and ascorbic acid content of freeze-dried and air-dried marionberry, strawberry, and corn grown using conventional, organic, and sustainable agricultural practices. J Agr Food Chem, 51:1237-1241
• Guine RPF, Pinho S, Barroca MJ. 2011. Study of the convective drying of pumpkin (Cucurbita maxima). Food and Bioproducts Process, 89:422- 428.
• Sojak M, Glowacki S. 2010. Analysis of giant pumpkin (Cucurbita maxima) drying kinetics in various technologies of convective drying. J Food Eng,99:323-329.
• Akpinar EK, Midilli A, Bicer Y. 2003. Experimental investigation of drying behaviour and conditions of pumpkin slices via a cyclone-type dryer. J Sci Food Agr, 83:1480-1486.
• Fernando WJN, Low HC, Ahmad AL. 2011. Dependence of the effective diffusion coefficient of moisture with thickness and temperature in convective drying of sliced materials. A study on slices of banana, cassava and pumpkin. J Food Eng,102:310-316.
• Perez NE, Schmalko ME. 2009. Convective drying of pumpkin: influence of pretreatment and drying temperature. J Food Process Eng, 32:88-103.
• Falade KO, Shogaolu OT, 2010. Effect of pretreatments on air-drying pattern and color of dried pumpkin (Cucurbita maxima) slices. J Food Process Eng,33:1129-1147.
• Alibas I, 2007. Microwave, air and combined microwave–air-drying parameters of pumpkin slices. LWT, 40:1445-1451.
• Mayor L, Moreira R, Sereno AM. 2011. Shrinkage, density, porosity and shape changes during dehydration of pumpkin (Cucurbita pepo l.) fruits. J Food Eng, 103:29-37.
• Garcia CC, Mauro MA, Kimura M. 2007. Kinetics of osmotic dehydration and air-drying of pumpkins (Cucurbita moschata). J Food Eng, 82:284-291.
• Akintunde TYT, Ogunlakin GO. 2011. Influence of drying conditions on the effective moisture diffusivity and energy requirements during the drying of pretreated and untreated pumpkin. Energy Conversion and Manage,52:1107-1113.
• Pinedo AA, Murr FEX. 2007. Influence of pre-treatments on the drying kinetics during vacuum drying of carrot and pumpkin. J Food Eng, 80:152-156.
• Martinelli L, Gabas AL, Romero JT. 2007. Thermodynamic and quality properties of lemon juice powder as affected by maltodextrin and arabic gum. Drying Technol, 25:2035-2045.
• Mahendran T. 2010. Physico-chemical properties and sensory characteristics of dehydrated guava concentrate: effect of drying method and maltodextrin concentration. Trop Agr Res & Extension,13 (2): 48-54.
• Çalıflkan G, Ergün K, Dirim SN. 2011. Dondurarak kurutulmufl kivi püresi tozunun bazı fiziksel ve kimyasal özelliklerinin belirlenmesi. 7. Gıda Mühendisliği Kongresi, 24-26 Kasım, Ankara, Türkiye, 268.
• Altan A, Maskan M. 2004. Gilaboru (Viburnum opulusL.) meyvesinden hazır içecek tozu eldesi üzerine çalıflmalar. Geleneksel Gıdalar Sempozyumu, 23-24 Eylül, Van, Türkiye, 18-23.
• AOAC (2000). Official methods of analysis (17th ed.). Gaithersburg, MD, USA: Association of Official Analytical Chemists.
• Franke SIR, Chless K, Silveria JD, Robensam G. 2004. Study of a antioxidant and mutajenic activity of different orange juices. Food Chem, 88:45-55.
• Lee HS, Castle WS. 2001. Seasonal changes of carotenoid pigments and color in Hamlin, Earlygold and Bundd Blood orange juices. J Agric Food Chem49:877-82.
• Jinapong N, Suphantharika M, Jamnong P. 2008. Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. J Food Eng, 84:194-205.
• Chegini GR, Ghobadian B. 2005. Effect of spray-drying conditions on physical properties of orange juice powder. Drying Technol, 23: 657-668. 28. Gong Z, Zhang M, Mujumdar AS, Sun J. 2008. Spray drying and agglomeration of instant bayberry powder. Drying Technol, 26:116-121.
• Goula AM, Adamopoulos KG. 2008. Effect of maltodextrin addition during spray drying of tomato pulp in dehumidified air: II. Powder Properties. Drying Technol, 26 (6): 726-737.
• Maskan M. 2000. Microwave/air and microwave finish drying of banana. J Food Eng, 44:71-78.
• Wang J, Xi YS. 2005. Drying characteristics and drying quality of carrot using a two stage microwave process. J Food Eng, 68: 505-511.
• Marques LG, Prado MM, Freire JT. 2011. Vitamin C content of freeze-dried tropical fruits. International Congress on Engineering and Food, May 22-26, Athens, Greece, Vol III, 2005-2006.
• Kırmacı V, Usta H, Menlik T. 2008. An experimental study on freeze-drying behaviour of strawberries. Drying Technol, 26:1570-1576.
• Fennema O, Hui J, Karel M. 2004. Handbook of vegetable preservation and processing. Marcel Dekker, New York.
• Quek SY, Chok NK, Swedlund P. 2007. The physicochemical properties of spray- dried watermelon powders. Chem Eng Process, 46:386- 392.
• Rawson A, Tiwari BK, Tuohy MG, O’Donnell CP, Brunton N. 2011. Effect of ultrasound and blanching pretreatments on polyacetylene and carotenoid content of hot air and freeze dried carrot discs. Ultrasonics Sonochemistry, 18:1172- 1179.
• Dutta D, Dutta A, Raychaudhuri U, Chakraborty R. 2006. Rheological characteristics and thermal degradation kinetics of beta-carotene in pumpkin puree. J Food Eng, 76:538-546.
• Badr SEA, Shaaban M, Elkholy YM, Helal MH, Hamza AS, Masoud MS, El Safty MM. 2011. Chemical composition and biological activity of ripe pumpkin fruits (Cucurbita pepo L.) cultivated in Egyptian habitats. Nat Prod Res, 25 (16): 1524- 1539.