Abstract
Pumpkin is widely used as a valuable food source and is gaining the attention of healthcare consumers. Dried powdering pumpkin is an alternative way to increase the consumption. For these reasons, a sound knowledge of the processes for drying and powdering of pumpkin is needed. Therefore, the present review summarizes data from the literature and points out promising areas for further research. This review focused mainly on various processes of dried pumpkin powder, including pre-treatment techniques which can influence the quality of dried product. Impacts of drying and storage methods on quality changes were also revealed in dried pumpkin powder such as the loss of color, changes in texture or an off-flavor and decreases in carotenoids or other nutrients. Moreover, this review also collected the basic information about characterization of pumpkin fruit and also chemical characteristics and nutritional values of pumpkin. Finally, the review pointed out areas for future research to further elucidate the best methods of dried pumpkin powdering for the local companies.
Acknowledgements
This research was carried out during a sabbatical visit to Massey University, Palmerston North, New Zealand. This work was supported by Hands-on Research and Development project, Rajamangala University of Technology Lanna.
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©2015 by De Gruyter
Articles in the same Issue
- Frontmatter
- Selected Papers from MAS2014 Workshop
- Special Section “Selected papers from the workshop on Modeling and Simulation of Food Processing and Operations of the MAS 2014 conference (Bordeaux, September 10–12, 2014)”
- Three-Dimensional CFD Simulation of a “Steam Water Spray” Retort Process for Food Vegetable Products
- Temperature Analysis of the Water Supply System of a Dairy Company by Means of a Simulation Model
- Multi-Product Inventory-Routing Problem in the Supermarket Distribution Industry
- Decision Support System, Based on the Paradigm of the Petri Nets, for the Design and Operation of a Dairy Plant
- Critical Reviews
- Rice: Parboiling and Milling Properties
- A Review of Drying Processes in the Production of Pumpkin Powder
- Original Research Articles
- Modelling of Changes in Postharvest Quality Parameters of Stored Carrots Subjected to Pre- and Postharvest Treatments
- Evaluation of Viscosity of Non-Newtonian Liquid Foods with a Flow Tube Instrument
- Characterization of Pyrolysis Products Obtained from Desmodesmus sp. Cultivated in Anaerobic Digested Effluents (DADE)
- The Effects of Nano-SiO2 on Mechanical, Barrier, and Moisture Sorption Isotherm Models of Novel Soluble Soybean Polysaccharide Films
- Adsorption and Desorption Studies of Anthocyanins from Black Peanut Skins on Macroporous Resins
- Convective Air Drying Characteristics and Qualities of Non-fried Instant Noodles
- Microwave-Assisted Extraction of Trigona Propolis: The Effects of Processing Parameters
Articles in the same Issue
- Frontmatter
- Selected Papers from MAS2014 Workshop
- Special Section “Selected papers from the workshop on Modeling and Simulation of Food Processing and Operations of the MAS 2014 conference (Bordeaux, September 10–12, 2014)”
- Three-Dimensional CFD Simulation of a “Steam Water Spray” Retort Process for Food Vegetable Products
- Temperature Analysis of the Water Supply System of a Dairy Company by Means of a Simulation Model
- Multi-Product Inventory-Routing Problem in the Supermarket Distribution Industry
- Decision Support System, Based on the Paradigm of the Petri Nets, for the Design and Operation of a Dairy Plant
- Critical Reviews
- Rice: Parboiling and Milling Properties
- A Review of Drying Processes in the Production of Pumpkin Powder
- Original Research Articles
- Modelling of Changes in Postharvest Quality Parameters of Stored Carrots Subjected to Pre- and Postharvest Treatments
- Evaluation of Viscosity of Non-Newtonian Liquid Foods with a Flow Tube Instrument
- Characterization of Pyrolysis Products Obtained from Desmodesmus sp. Cultivated in Anaerobic Digested Effluents (DADE)
- The Effects of Nano-SiO2 on Mechanical, Barrier, and Moisture Sorption Isotherm Models of Novel Soluble Soybean Polysaccharide Films
- Adsorption and Desorption Studies of Anthocyanins from Black Peanut Skins on Macroporous Resins
- Convective Air Drying Characteristics and Qualities of Non-fried Instant Noodles
- Microwave-Assisted Extraction of Trigona Propolis: The Effects of Processing Parameters