摘要：Pumpkin (Cucurbita moschata) is a good source of carotenoid, pectin, minerals, vitamins, phenolic compounds and terpenoids constituting its nutritional value. This study was intended to produce freeze dried pumpkin puree powder to be used as a functional ingredient in food products such as noodles, breads, cakes, soup and pasta products for improving their nutritional values and flavor. During the freeze drying process, total time was determined to be 9 hours by following the changes in the weight of the samples. According to the results, moisture content and water activity values of the pumpkin powders were in acceptable limits for safe storage of products. Freeze drying process decreased vitamin C content by 18%, total carotenoid content about 26% and the total phenolic compounds as 3%. Among the powder properties of the dried product, the bulk density was found to be 0.113 g/ml and average wettability and solubility times were determined as 710 and 16 s, respectively. Determination of flowability and cohesiveness in terms of Carr Index and Hausner ratio were evaluated as fair and intermediate levels respectively.
