Effects of drying methods on the physicochemical properties of powder made from different parts of pumpkin

• Main Authors: Lim, J., Taip, Farah Saleena, Ab. Aziz, Norashikin, M. N., Ibrahim, Mohd Firdaus How, Muhammad Syahmeer How
• Format: Article
• Language: English
• Published: Rynnye Lyan Resources 2021
• Online Access: http://psasir.upm.edu.my/id/eprint/96981/1/ABSTRACT.pdf; http://psasir.upm.edu.my/id/eprint/96981/; https://www.myfoodresearch.com/vol-59474supplementary-1.html
• Institution: Universiti Putra Malaysia

Pumpkin (Cucurbita sp.) is a widely consumed fruit as it has high carotenoid content and medicinal value, but has a relatively short shelf life and prone to microbial spoilage. Various drying techniques have been introduced to the industry to preserve pumpkinbased products. During the drying process...