Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Quality Characteristics of Ripened Pumpkin Powder and Gruel in Relation to Drying Methods

건조 방법에 따른 호박 분말 및 죽의 품질 특성

  • Hwang Sung-Hee (Dept. of Food Science and Technology, Catholic University of Daegu) ;
  • Chung Hun-Sik (Food & Bio-industry Research Institute, Kyungpook National University) ;
  • Youn Kwang-Sup (Dept. of Food Science and Technology, Catholic University of Daegu)
  • 황성희 (대구가톨릭대학교 식품외식산업학부) ;
  • 정헌식 (경북대학교 식품생물산업연구소) ;
  • 윤광섭 (대구가톨릭대학교 식품외식산업학부)
  • Published : 2006.04.01
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Abstract

To develop a new instant pumpkin gruel food, this study investigated the dried powder and gruel quality characteristics depend on drying method. The pumpkin powder was dried by infrared and freeze drying, and then milled to 80 mesh, after which the manufactured gruel was mixed with glutinous rice by heating. The gruels prepared by dried pumpkin powder were compared with steamed and freeze dried powder as a control, the crude protein and total sugar contents were high in the infrared drying powder, but freeze drying kept more carotenoid content. Soluble solid of gruel was higher in the freeze dried powder, and steam treated powder showed increased L and b values. Sensory test was carried out to select proper drying methods with 5-point scale. The gruel with freeze dried powder gained the highest score in overall quality. These results suggest that freeze drying could be used for manufacturing high quality instant pumpkin gruel.

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