Effect of Drying Method on Physical and Chemical Properties of Butternut Squash Flour (Cucurbita moschata Duchesne ex Poiret)

نویسندگان
Prabawa , S. ID 1
Amanto, B.S. ID 2
Samanhudi, S. ID 3
Ariviani, S. ID 4

1 Lectures in Program of Agricultural Science, Faculty of Agricultural, Sebelas Maret University (UNS) Surakarta, Indonesia

2 Doctoral Program of Agricultural Science, Faculty of Agricultural, Sebelas Maret University (UNS) Surakarta, Indonesia

3 Lectures in Program of Agricultural Science, Faculty of Agricultural, Sebelas Maret University (UNS) Surakarta, Indonesia

4 Lectures in Program of Agricultural Science, Faculty of Agricultural, Sebelas Maret University (UNS) Surakarta, Indonesia

doi
10.18502/jfqhc.12.4.20406
چکیده

Background: Butternut squash (Cucurbita moschata Duchesne ex Poiret) is a type of Cucurbita moschata that is potentially a source of beta-carotene and has high antioxidant activity. The Osmotic Dehydration (OD) pretreatment has been used to retain the colour of dried butternut squash cubes. This study investigated the effects of the drying method, ...

کلیدواژه‌ها
Food, Flour, Dehydration, Antioxidant