Pumpkin Powder Lab Report

Production of Pumpkin Powder by Foam-Mat Drying Using Glycerol Monostearate as Foaming Agent

Sudipta Das1, Soumitra Banerjee2, Jayati Pal3

Abstract: Experiments were carried out to optimize the process parameters for production of pumpkin powder under foam-mat drying. Pumpkin pulp was foamed by incorporating glycerol monostearate as foaming agent at concentrations of 3 and 4% . The foamed pulp was dried at air temperature of 50 and 60°C with foam thickness of 5 mm in a tray dryer. Quality analysis results showed a significant reduction in β-carotene in the foamed papaya dried product at higher GMS concentration (4%) and temperature (60°C) due to destruction at higher drying temperature and less foam incorporation . The sensory evaluation

Water activity meter was first calibrated against 58% salt solution.

3.Browning Index: The browning index was determined using the procedure describe by Hendelet.2gm grinded sample was extracted with 20 ml of 20% acetic acid solution and filtered through what man(No-3) filter paper. An aliquot of the filtrate again was mixed with an equal volume of acetone and filtrate again. The absorbance of the extracted colour solution was measured in 420 nm wavelength using spectrophotometer. The result was expressed in optical density.

4.β-Carotene:The content of β-carotene in the Solvent extract was determined by spectrophotometer, the absorbency was measured at the wavelength of 450 nm using the spectrophotometer. The concentration of Carotenes expressed as β-carotene (mg/100gm) was calculated using the response factors as follows: β -carotene = (A × d × V) / (E1% 1cm× w) ---------------------------- (3)
Where:
A = Absorbency d = Dilution
E1% 1cm = Coefficient of absorbency(2620 for ethanol) w =Weight of sample (gm)
V = Volume of the

Lower moisture content and water activity increase the shelf life of the powder as well as free from any microbial growth(grow in higher water activity). Browning Index value should be lower ,otherwise browning index with higher values indicate that the product is over dried or burned. Most important quality parameter of the pumpkin powder is β-carotene. Retention of higher amount of β-carotene is favorable for product development. Analysis of the pumpkin powder showed in Table:. Powder produced with 3% GMS and drying temperature 50oC contained highest amount of β-carotene,39.55 mg/100gm. and showed lowest moisture content and water activity 3.45% and .321 respectively. Browning index was lower,0.101. Powder produced with 4% GMS and drying temperature 50oC also showed better result. Water solubility index increased with concentration of GMS and decreased with increasing temperature. From table we can conclude that pumpkin foamed with 3% GMS and dried at 50oC produced the best quality