Abstract
The research involved the analysis of the quality of “Justynka” variety pumpkin, dried at temperatures from 40°C to 80°C, after long-term storage. The quality of dried pumpkin was assessed based on the content of total and reducing sugar, lutein, lycopene, and β-carotene. Tests were conducted to determine the content of these substances in the samples dried with different methods; i.e., in natural and forced convection in the tunnel dryer, with the drying agent speed of 1.2 m/s, and with the two-stage method. It has been concluded that the quality of the product depends on drying time and air flow.
ACKNOWLEDGMENTS
The authors are grateful to Aleksandra Korzeniewska, PhD, and her team for providing a new pumpkin variety on which to conduct the research presented in this work.
Notes
The average values for 10 pumpkins which were analyzed at least thrice, where: SK – the chamber dryer, ST – the tunnel dryer, SF – the fluid bed dryer. SD (g/100 g); (mg/100 g).
*Undetectable.