Physicochemical property of pumpkin slices dehydrated with red algae extract

Pumpkin (Cucurbita maxima) slices dehydrated with red algae extract (RAE) at 40% (w/w), and the dried samples were compared with freeze- and hot-air-dried samples for functional qualities. Rehydration ratios of freeze- and hot-air-dried, and RAE-treated samples were 5.79, 5.25, and 11.09 g/g, respectively. The RAE-treated samples had better results than those of freeze-dried or hot-air dried samples in terms of color and sensory evaluation. Total carotenoid content of the RAE-treated samples (574.54 μg/g) was lower than that of the freeze-dried samples (636.62 μg/g), but higher than that of the hot-air dried samples (235.27 μg/g). These results suggest that pumpkin slices can be dehydrated with RAE to preserve quality during storage.