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Preliminary Investigations Into The Production Of Freeze-Dried Pumpkin Powders

Author

Listed:
  • Mujaffar, Saheeda
  • Gilchrist, Deborah
  • Isaac, Wendy-Ann
  • Mohammed, Majeed

Abstract

The production of freeze dried pumpkin powders was investigated using five cultivars of pumpkins. Pumpkin purees were frozen then dried in a vacuum freeze drier. The resulting dried 'cakes' were pulverized to produce powders, which were compared with purees dried in an oven at 65°C. For all cultivars, freeze dried powders were superior in colour compared with air dried samples. Colour attributes and selected physico-chemical results for the different cultivars are presented.

Suggested Citation

  • Mujaffar, Saheeda & Gilchrist, Deborah & Isaac, Wendy-Ann & Mohammed, Majeed, 2015. "Preliminary Investigations Into The Production Of Freeze-Dried Pumpkin Powders," 51st Annual Meeting, July 19-24, 2015, Paramaribo, Suriname 253112, Caribbean Food Crops Society.
    • Handle: RePEc:ags:cfcs15:253112
    DOI: 10.22004/ag.econ.253112
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