The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effects of Drying Methods on the Quality Characteristics and Antioxidant Activity of Pumpkin (Cucurbita moschata Duch.)

건조방법을 달리한 늙은 호박의 품질 특성 및 항산화 효과

  • Hur, Yoo Jeong (Division Food Bioscience, Konkuk University) ;
  • Kim, Gyeong-Ji (Division Food Bioscience, Konkuk University) ;
  • Song, Da hye (Dept. of Food Science and Technology, Seoul National University of Science & Technology) ;
  • Yoon, Jin-A (Division of Food Science, KC University) ;
  • Chung, Kang-Hyun (Dept. of Food Science and Technology, Seoul National University of Science & Technology) ;
  • An, Jeung Hee (Division Food Bioscience, Konkuk University)
  • 허유정 (건국대학교 식품생명과학부) ;
  • 김경지 (건국대학교 식품생명과학부) ;
  • 송다혜 (서울과학기술대학교 식품공학과) ;
  • 윤진아 (케이씨대학교 식품과학부) ;
  • 정강현 (서울과학기술대학교 식품공학과) ;
  • 안정희 (건국대학교 식품생명과학부)
  • Received : 2017.08.17
  • Accepted : 2018.12.11
  • Published : 2018.12.31
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Abstract

The objective of this study was to determine the effects of drying methods on the quality characteristics and antioxidant activities of pumpkin (Cucurbita moschata Duch.). Pumpkins were dried naturally ($25^{\circ}C$), hot-air drying ($60^{\circ}C$), and throgh freeze drying ($-40^{\circ}C$) methods. The moisture activities were highest in the freeze dried group. The soluble solid showed no significant differences among all groups. The pH was highest in the freeze dried group. The L values were increasing in freeze dried group, whereas the b values were increased in hot-air dried group. The free sugar was highest in freeze dried group. The DPPH radical scavenging activity of hot-air dried group was higher than those of the other groups. The ABTS radical scavenging activities were highest with hot-air dried group and freeze dried group. It was established that hot-air dried group is the most effective drying method for the production of high quality dried pumpkin.

Keywords

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Fig. 1. DPPH scavenging activities and ABTS scavenging activities in Cucurbita moschata Duch according to drying method.

Table 1. Moisture, pH, soluble solid and titratable acidity of Cucurbita moschata Duch according to drying method

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Table 2. Color values brown degree of Cucurbita moschata Duch according to drying method

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Table 3. Total sugar contents of Cucurbita moschata Duch according to drying method

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Table 4. Sugar contents of Cucurbita moschata Duch according to drying method

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Table 5. Texture characteristics of muffins prepared with Cucurbita moschata Duch according to drying method

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