Effects of initial moisture influencing the physical quality of fried pumpkins

Nutchanok Sasiophat


The study objective was conducted the effect of dried pumpkin at 60°C for 30, 60, 90 and 135 min on changing the physical quality of fried pumpkins which fried in deep palm oil at 140°C. Increasing drying time reduced the moisture content (P < 0.05) in pumpkin slice that were 67, 53, 40 and 15%, respectively. Whereas the moisture content in fresh pumpkin was 80%. The reduction of moisture in pumpkin slices well related the frying time decline. The fresh pumpkin indicated frying time slowest for about 6-7 minutes, and for all pre-dried pumpkin were about 20 seconds to 3 min depend on the moisture content in dried pumpkin. Moreover, the pre-dried pumpkin was also reduced (P < 0.05) the fat absorption in fried pumpkin snacks, and existed around 35, 30, 27 and 19 g/100 g dry basis, respectively. The highest fat absorption was control sample (46 g/100 g dry basis). Pre-dried pumpkin increased the hardness (457-610 g) of fried pumpkin and higher than control (318 g) (P < 0.05), and the fracturability value were slightly difference (2.1-4.4 mm). All fried pumpkins revealed the water activity about 0.42-0.50 and indicated L* 25-30, a* 6-8 and b* 9-18, respectively.


Fried pumpkin, Drying, Physical qualities, Fat absorption

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