Investigate the Tray Dried Method to analyse the Carbohydrate Content in Pumpkin (Cucurbita) and compare with Oven Dry Method

Abstract

Aim: The aim of the study is to determine the carbohydrates content of pumpkin (cucurbita) samples in both tray and oven drying methods. Materials and methods: Samples of fresh pumpkin were dried in the oven and on a tray at temperatures of 40°C, 50°C, and 60°C for 5, 6, and 7 hours, respectively, with dimensions of 1 cm³, 8 cm³, and 27 cm³ with an 80% G power. The sample size per group is 20 and the total samples are 40. The carbohydrate content (g/100g) of dry pumpkin samples was determined using the Clegg anthrone technique. Results: The maximum value of carbohydrate content (5.6g/100g) was observed in the tray drying method rather than the oven drying method (5.0g/100g). From the result, the value of carbohydrates content showed highly significant at the level of P<0.05 with the independent variables such as temperature, time, and size. As a result, the tray drying method is better value for improving quality and shelf life. Conclusion:  Based on the L9 orthogonal array the treatment time and temperature were optimised. In comparison with an oven drier, a tray drier is more efficient and has a faster rate of drying.