PRODUCTION OF WINTER SQUASH FLOURS RICH INrnBIOACTIVE COMPOUNDS AND HIGH WATER ABSORPTION BYrnMEANS OF A PRECOOKING-AIR-DRYING OPTIMIZED PROCESS

摘要

The aim of this work was to optimize the effect of the precooking time (PT; 0, 4rnand 8 min), and the drying temperature (DT; 60, 72 and 84C) on physicochemical,rnmicrostructural and nutritional characteristics of winter squash flours (WSF).rnA hot-air dryer was used, and for data analysis, the response surface methodologyrnwas applied. As PT and DT were increased, β-carotene content, water absorptionrnindex (WAI), water solubility index, and the equilibrium moisture time wererndiminished, whereas total color difference was increased. SEM analysis showedrncell disruption as DT was increased. The WSF obtained at optimal conditionsrn(PT=2 min; DT=72C) showed high WAI values, high content of bioactive compoundsrnand antioxidant activity, and good sensory acceptability of a preparedrnproduct (creamy soup). Therefore, it could be proper the inclusion of WSF forrnthe nutraceutical enrichment of ready-to-eat foods such as snacks, desserts andrncreamy soups.