Relationship between Pectin Properties and Texture of Pumpkin during Vacuum Microwave Drying
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Abstract:
In order to find out the effect of pectin property change on texture during microwave vacuum drying (MVD), pumpkin were used as raw materials and treated with different microwave power. The hardness, crispness, microstructure, pectin content, esterification degree and monosaccharide composition of dehydrated pumpkin were analyzed. The results showed that when the microwave power was 9 W/g, pumpkins obtained higher crispness, moderate hardness and uniform pore structure. With the increase of microwave power, the content of water-soluble pectin (WSP) of pumpkin decreased first and then increased, and the content of chelating pectin (CSP) increased first and then decreased. After microwave treatment, the molecular chains of pumpkin pectin were broken and the molecular weight decreased. With the increase of microwave power, the content of unsaturated galacturonic acid (UG) and pectin ester degree in pumpkin increased first and then decreased, when the microwave power was 9 W/g, the content of UG was higher, reaching 10.54 mg/g. In summary, UG content is one of the main factors affecting the hardness of pumpkin during MVD, and the degree of esterification and WSP content affect the formation of its crispness and porous structure.
