Pumpkin flour qualities as affected by ultrasound and microwave pre-drying treatment
The aim of this study was to assess the impact of innovative pre-drying treatments (ultrasound and microwave) on the physical, chemical, and functional properties pumpkin flour in comparison to untreated and freeze-dried (optimal control) flours. The impact was primarily related to the improvement o...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2022-12-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2022.2135536 |
| _version_ | 1811250189656129536 |
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| author | Derese Wodajo Bekele Shimelis Admassu |
| author_facet | Derese Wodajo Bekele Shimelis Admassu |
| author_sort | Derese Wodajo Bekele |
| collection | DOAJ |
| description | The aim of this study was to assess the impact of innovative pre-drying treatments (ultrasound and microwave) on the physical, chemical, and functional properties pumpkin flour in comparison to untreated and freeze-dried (optimal control) flours. The impact was primarily related to the improvement of the flour’s nutritional, phytochemical, and functional properties. The pretreated flours were superior to untreated flour and were nearer in quality to freeze-dried flour. The moisture, ash, crude fat, crude protein, crude fiber, and carbohydrate contents of flours ranged from 7.57 to 8.23%, 5.73 to 6.57%, 1.17 to 1.85%, 8.72 to 11.32%, 10.92 to 13.11%, and 61.47 to 64.23%, respectively. Among the pre-drying treatment, 20UM depicts the highest color change and retention of the bioactive component in pumpkin flour. The results also showed that the 30UM pry-dried flour had higher water solubilities index (11.83%), water absorption (9.75 g/g), and oil absorption capacities (2.28 mL/g). |
| first_indexed | 2024-04-12T16:00:43Z |
| format | Article |
| id | doaj.art-a2d49dfca5ce4580b38d5deed4b0d649 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-04-12T16:00:43Z |
| publishDate | 2022-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-a2d49dfca5ce4580b38d5deed4b0d6492022-12-22T03:26:13ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862022-12-012512409242410.1080/10942912.2022.2135536Pumpkin flour qualities as affected by ultrasound and microwave pre-drying treatmentDerese Wodajo Bekele0Shimelis Admassu1School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa, EthiopiaSchool of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa, EthiopiaThe aim of this study was to assess the impact of innovative pre-drying treatments (ultrasound and microwave) on the physical, chemical, and functional properties pumpkin flour in comparison to untreated and freeze-dried (optimal control) flours. The impact was primarily related to the improvement of the flour’s nutritional, phytochemical, and functional properties. The pretreated flours were superior to untreated flour and were nearer in quality to freeze-dried flour. The moisture, ash, crude fat, crude protein, crude fiber, and carbohydrate contents of flours ranged from 7.57 to 8.23%, 5.73 to 6.57%, 1.17 to 1.85%, 8.72 to 11.32%, 10.92 to 13.11%, and 61.47 to 64.23%, respectively. Among the pre-drying treatment, 20UM depicts the highest color change and retention of the bioactive component in pumpkin flour. The results also showed that the 30UM pry-dried flour had higher water solubilities index (11.83%), water absorption (9.75 g/g), and oil absorption capacities (2.28 mL/g).https://www.tandfonline.com/doi/10.1080/10942912.2022.2135536Freeze drying treatementfunctional propertiesphysical propertiesphytochemical analysis |
| spellingShingle | Derese Wodajo Bekele Shimelis Admassu Pumpkin flour qualities as affected by ultrasound and microwave pre-drying treatment International Journal of Food Properties Freeze drying treatement functional properties physical properties phytochemical analysis |
| title | Pumpkin flour qualities as affected by ultrasound and microwave pre-drying treatment |
| title_full | Pumpkin flour qualities as affected by ultrasound and microwave pre-drying treatment |
| title_fullStr | Pumpkin flour qualities as affected by ultrasound and microwave pre-drying treatment |
| title_full_unstemmed | Pumpkin flour qualities as affected by ultrasound and microwave pre-drying treatment |
| title_short | Pumpkin flour qualities as affected by ultrasound and microwave pre-drying treatment |
| title_sort | pumpkin flour qualities as affected by ultrasound and microwave pre drying treatment |
| topic | Freeze drying treatement functional properties physical properties phytochemical analysis |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2022.2135536 |
| work_keys_str_mv | AT deresewodajobekele pumpkinflourqualitiesasaffectedbyultrasoundandmicrowavepredryingtreatment AT shimelisadmassu pumpkinflourqualitiesasaffectedbyultrasoundandmicrowavepredryingtreatment |