Pumpkin flour qualities as affected by ultrasound and microwave pre-drying treatment

Abstract

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).C-1: All data must be presented with appropriate decimal point based on the standard deviation. For examples: 78.99 ± 8.67 should be 79 ± 978.99 ± 0.67 should be 79.0 ± 0.778.99 ± 0.073 should be 78.99 ± 0.07.