ArticleJournal of food science and technology2014
Blanching, salting and sun drying of different pumpkin fruit slices.
Article in Journal of food science and technology, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Content Analysis of Food Safety Information in Apple-Drying Recipes from YouTube, Blogs, Cookbooks, and Extension Materials.Foods (Basel, Switzerland) · 2024Article
- Evaluation of selected drying models of white sapote (Heliyon · 2024Article
- Effects of pre-drying treatment and particle sizes on physicochemical and structural properties of pumpkin flour.Heliyon · 2023Article
- Article
- Effect of Pretreatments and Solar Tunnel Dryer Zone on Drying Characteristics and Stability of Pumpkin (International journal of food science · 2022Article
- Traditional vegetable preservation technologies practiced in Acholi subregion of Uganda improves mineral bioavailability but impacts negatively on the contribution of vegetables to household needs for micronutrients.Food science & nutrition · 2021Article
- Article
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Authors and funding
3 authors.
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Abstract
The study was aimed at assessing the quality of pumpkin (Cucuribita Spp.) slices that were subjected to pre-drying treatments and drying using two drying methods (uncontrolled sun and oven) fruit accessions. Pre-drying had significant (P ≤ 0.05) effect on the quality of dried pumpkin slices. 10 % salt solution dipped pumpkin fruit slices had good chemical quality. The two-way interaction between drying methods and pre-drying treatments had significant (P ≤ 0.05) effect on chemical qualities. Pumpkin subjected to salt solution dipping treatment and oven dried had higher chemical concentrations. Among the pumpkin fruit accessions, pumpkin accession 8007 had the superior TSS, total sugar and sugar to acid ratio after drying. Among the three pre-drying treatment, salt solution dipping treatment had significant (P ≤ 0.05) effect and the most efficient pre-drying treatment to retain the quality of dried pumpkin fruits without significant chemical quality deterioration. Salt dipping treatment combined with low temperature (60 °C) oven air circulation drying is recommended to maintain quality of dried pumpkin slices. However, since direct sun drying needs extended drying time due to fluctuation in temperature, it is recommended to develop or select best successful solar dryer for use in combination with pre-drying salt dipping or blanching treatments.
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