Abstract
Cold-air drying was conducted for a steamed pumpkin-sweet potato slab to improve its quality, convenience, and preference as a snack. A steamed pumpkin-sweet potato slab was dried from 10 to for 48 h, and its moisture content, color, texture, and taste at different drying temperatures and drying times were evaluated. The lowest moisture content was 4.98%, at . The lightness decreased, but the other color values (a, b, and ) increased with the increasing drying temperature and drying time. The reducing sugar and soluble solid ranged from 98.7 to 194.75 mg/g and 19-70 , respectively. The highest hardness of the steamed pumpkin-sweet potato slab was 23.88 , and the springiness and cohesiveness were 91.15 and 98.36% when it was dried at for 48 h. The sensory evaluation score was high at , 40 h and at , 24 h. The optimum drying condition was predicted at , 32 h via response surface methodology (RSM).
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