Influence of Different Drying Processes on the Chemical and Texture Profile of ICucurbita maxima/I Pulp

• Published in: Foods Vol. 13; no. 4
• Main Authors: Grassino, Antonela Ninčević, Karlović, Sven, Šošo, Lea, Dujmić, Filip, Sabolović, Marija Badanjak, Marelja, Marko, Brnčić, Mladen
• Format: Journal Article
• Language: English
• Published: MDPI AG 01-02-2024
• Subjects: Chemical properties; Drying; Food; Food research; Food texture; Squashes; Croatia
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods13040520

The effects of hot air (HAD), vacuum (VAD) and conductive (CD) drying on the chemical and textural profiles of Cucurbita maxima pulp were investigated to find suitable drying conditions to avoid postharvest losses of pumpkin. The results showed that the drying methods had a significant effect (p < 0.05) on the chemical and textural profiles of pumpkin pulp. The ash content was lower in VAD (up to 7.65%) than in HAD (up to 9.88%) and CD pulp (up to 9.21%). The samples of HAD, CD and VAD had a higher fat content, up to 3.07, 2.66 and 2.51%, respectively, than fresh pulp (1.55%). The total fibre content is lower for VAD (up to 8.78%) than for HAD (up to 15.43%) and CD pulp (13.94%). HAD pulp at 70 °C (~15.51%) and VAD and CD pulp processed between 50 and 60 °C (~22%) are good sources of protein. HAD and CD pulp at 70 °C and VAD at 50 °C resulted in a high sugar content (up to 83.23%). In addition to drying, the extraction time of 40 min used in ultrasound-assisted extraction is optimal, especially for protein and sugar recovery in dried samples. Drying also led to strong changes in the textural properties of the pulp, so that an excellent dried intermediate product is the one obtained using HAD at a temperature of 70 °C and an airflow of 0.5 m/s.