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

Pumpkin (Cucurbita sp.) is a widely consumed fruit as it has high carotenoid content and medicinal value, but relatively short shelf life prone to microbial spoilage. Various drying techniques have been introduced the industry preserve pumpkinbased products. During process, products are serious decay caused by changes in temperature, thus affecting physical or chemical properties of product. The objective this study was determine effects different methods on proximate composition pumpkin powder produced from parts fruit. Samples were made using unpeeled fruit, i.e. skin, flesh seed dried methods, oven (80° C), rapid hot air (80°C) freeze dryer (-110°C). samples then milled sieved at approximately 250 µm 710 diameter. Different had significant influence (p<0.05). Rapid showed promising impact production resulting with moisture 5.61-6.89%, particle size 122.98-256.46 µm, density 304.80-724.69 kg/m3 . These results better than freeze-dried powders. Proximate values also found be oven-dried protein 9.86- 31.54% fat 3.88-34.93%. In conclusion, air-dried best quality terms composition.