Quality retention in pumpkin powder dried by combined microwave-convective drying

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dc.authorid0000-0002-6637-7666en_US
dc.authorscopusid57190170051en_US
dc.contributor.authorİzli, Gökçen
dc.contributor.authorYildiz, Gulcin
dc.contributor.authorBerk, Senel Ecem
dc.date.accessioned2022-04-21T06:45:04Z
dc.date.available2022-04-21T06:45:04Z
dc.date.issued2022en_US
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThree distinct drying methods, microwave drying (MWD), convective drying (CVD) and microwave-convective drying (MWCVD) with a grinding process were applied to obtain pumpkin powder. The effects of CVD (60, 70 & 80 °C), MWD (100 & 200 W) and MWCVD (100 W-60 °C, 100 W-70 °C, 100 W-80 °C, 200 W-60 °C, 200 W-70 °C, and 200 W-80 °C) applications on the physicochemical properties (water activity, bulk, tapped & particle densities, porosity, flowability, cohesiveness, swelling capacity, water holding capacity and water solubility index), color values (L*, a*, b*, C, αo and Δe), bioactive compounds (5-Hydroxymethyl-2-furfural (HMF), total phenolic content (TPC) and antioxidant capacity (DPPH and ABTS)) of the eleven pumpkin fruit powders were compared. The MWCVD, namely pumpkin powders dried at 200 W–80 °C resulted in shorter drying times with high‐quality dried pumpkin powders. The bulk, tapped and particle densities of pumpkin powders at 200 W-80 °C by MWCVD were 0.56, 0.66 and 1.74 g/cm3, respectively. These values are indicators of the good porosity (61.82%) of pumpkin powders. In addition, the highest TPC (1277.08 mg GA/100 g dw) and ABTS (126.99 ± 3.31 µmol Trolox/g dw) was observed for microwave-convective dried pumpkin powders at 200 W-80 °C. On the other hand, the lowest HMF level (10.12 ± 1.78 mg/kg dw) was found for the pumpkin poowders dried by MWCVD at 200 W-80 °C. In overall, dried pumpkin powders by a MWCVD method can be employed to acquire a high-quality food material along with an enhanced physicochemical properties, color and bioactive components.en_US
dc.identifier.doi10.1007/s13197-021-05167-5en_US
dc.identifier.endpage1569en_US
dc.identifier.issn00221155
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1558en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12885/1951
dc.identifier.volume59en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorİzli, Gökçen
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBioactive compoundsen_US
dc.subjectFruit powderen_US
dc.subjectMicrowave-convective dryingen_US
dc.subjectPhysicochemical propertiesen_US
dc.subjectPumpkinen_US
dc.titleQuality retention in pumpkin powder dried by combined microwave-convective dryingen_US
dc.typeArticleen_US

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