Browse > Article
http://dx.doi.org/10.9799/ksfan.2018.31.6.933

Effects of Drying Methods on the Quality Characteristics and Antioxidant Activity of Pumpkin (Cucurbita moschata Duch.)  

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)
Publication Information
The Korean Journal of Food And Nutrition / v.31, no.6, 2018 , pp. 933-939 More about this Journal
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
Cucurbita moschata Duch; drying methods; quality characteristics; antioxidant activity;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Arnao MB, Cano A, Acosta M. 2001. The hydrophilic and lipophilic contribution to total antioxidant activity. Food Chem 73:239-244   DOI
2 Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181:1199-1200   DOI
3 Chung KH, Jo HJ, Yoon JA, Song BC, An JH. 2014. Free radical-scavenging activities of amaranth (Amaranthus spp. L.) seed extracts. Food Eng Prog 18:116-123   DOI
4 Chung SK, Chung YY, Jeong WS. 1996. Studies on the browning inhibition of yam (Dioscorea aimadoimo) during hot air dehydration. Agric Chem Biotechnol 39:384-388
5 Do GP, Lee HJ, Do JR, Kim HK. 2012. Antiobesity effect of the Cucubita moschata Duch extracts in 3T3-L1 adipocyets. Korean J Food Preserv 19:138-143   DOI
6 Holdsworth SD. 1971. Dehydration of food products A review. Int J Food Sci Technol 6:331-370
7 Lee HJ, Do JR, Kwon JH, Kim HK. 2010. Physiological activities of Cucurbita moschata Duch. extracts with different extraction conditions. J Korean Soc Food Sci Nutr 39:165-171   DOI
8 Lee HL, Youn KS. 2012. Quality characteristics of cold-air and infrared-dried peaches. Korean J Food Preserv 19:485-491   DOI
9 Kim GC, Lee SY, Kim KM, Kim Y, Kim JS, Kim HR. 2011. Quality characteristics of hot-air and freeze dried apples slices after osmotic dehydration. J Korean Soc Food Sci Nutr 40:848-852   DOI
10 Hwang SH, Chung HS, Youn KS. 2006. Quality characteristics of ripened pumpkin powder and gruel in relation to drying methods. J East Asian Soc Diet Life 16:180-185
11 Kim SD, Do JH, Oh HJ. 1981. Antioxidant activity of Panax ginseng browning products. J Korean Agric Chem Soc 24:161-166
12 Kim YJ, Lee SJ, Kim MY, Kim GR, Chung HS, Park HJ, Kim MO, Kwon JH. 2009. Physicochemical and organoleptic qualities of sliced-dried persimmons as affected by drying methods. Korean J Food Sci Technol 41:64-68
13 Kim YJ, Lee YG, Choi YW, Kim YC. 2008 Effects of drying conditions on the profile of volatile terpenoid and colour of schizandra fruit (Schizandra chinensis fructus). J Life Sci 18:1066-1071   DOI
14 Kwon GM, Kim JW, Youn KS. 2013. Effect of different pretreatments on the physicochemical and antioxidant activities of cold-vacuum dried peaches. Korean J Food Sci Technol 45:466-472   DOI
15 Litvin S, Mannheim CH, Miltz J. 1998. Dehydration of carrots by a combination of freeze drying, microwave heating and air or vacuum drying. J Food Eng 36:103-111   DOI
16 Lee KW, Sung KS, Kim SS, Lee OH, Lee BH, Han CK. 2012. Effects of Cucurbita moschata, adlay seed, and Cudrania tricuspidata leaf mixed-powder diet supplements on the visceral fat, fecal amount, and serum lipid levels of the rats on a high-fat diet. Korean J Food Nutr 25:990-998   DOI
17 Lee S, Kim JK. 2015. Quality characteristics of Aronia melanocarpa by different drying method. Korean J Food Preserv 22:56-62   DOI
18 Lenart A. 1993. Minimal Processing of Food and Process Optimization: An Interface Osmotic Dehydration of Fruits Before Drying. pp.87. CRC Press. Inc
19 Park SJ, Choi YB, Ko JR, Rha YA, Lee HY. 2014. Effects of drying methods on the quality and physiological activities of blueberry (Vaccinium ashei). Culin Sci Hos Res 20:55-64
20 Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol Med 26:1231-1237   DOI
21 Shin DS, Yoo SM, Hwang Y. 2012. Effect of sugar infusions and pretreatment conditions on quality characteristics of dried sweet pumpkin. Korean J Food Cook Sci 28:857-863   DOI
22 Shin DS, Yoo YM, Kim HY, Han GJ. 2015. Determine the effects of drying temperature on the quality change and antioxidant activity characteristics of blueberry. Korean J Food Preserv 22:505-511   DOI
23 Whang HJ, Park YK, Seog HM. 1999. Carotenoid pigment of pumpkin cultivated in Korea. Korean J Food Nutr 12:508-512