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Abstract

The production of freeze dried pumpkin powders was investigated using five cultivars of pumpkins. Pumpkin purees were frozen then dried in a vacuum freeze drier. The resulting dried 'cakes' were pulverized to produce powders, which were compared with purees dried in an oven at 65°C. For all cultivars, freeze dried powders were superior in colour compared with air dried samples. Colour attributes and selected physico-chemical results for the different cultivars are presented.

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