Modeling of physicochemical and functional parameters of pumpkin (Cucurbita pepo) powder using response surface methodology

Pumpkin (Curcurbita pepo) is a rich source of carotene, vitamins, minerals, pectin and dietary fiber however it is perishable in nature. Spray drying was used for the preparation of pumpkin powder to enhance the shelf life and process parameters were modelled. Response surface methodology was used to investigate the effect of maltodextrin concentrations (10-30%), inlet air temperature (140-210 degrees C) and feed flow rate (8-12 rpm) at constant 2400 rpm blower speed during spray drying on different physico-chemical, functional and anti oxidants properties to obtain optimum quality of spray dried pumpkin juice powder. The optimized conditions for dehydration were found as maltodextrin concentration of 15%, inlet air temperature of 177 degrees C and feed flow rate of 10 rpm. Experimental values of the responses under the optimized conditions were as water activity: 0.14, L* value: 96.54, a* value: 4.91, b* value: 21.71, water solubility index: 82.58%, water absorption index: 10.09 g/g, hygroscopicity: 13.25 g/100g, bulk density: 0.29 g/ml, process yield: 64.53%, beta carotene: 3.06 mg/100g, moisture content: 3.25% and DPPH (2,2diphenyl 1-pecrylhydrazyl) free radical scavenging activity: 40.95%. (c) All Rights Reserved