Abstract
Single strength pumpkin puree is difficult to drum dry due to its low solids content. It was found in this investigation that the rate of dehydration and quality of the finished product were improved by the addition of corn syrup solids and starch to the puree in amounts sufficient to raise the total solids to around 16%. The quality of pies made from flakes containing added starch and corn syrup solids was also improved over those made from unmodified single strength pumpkin puree. Best results were obtained with pumpkin flakes containing approximately 46% pumpkin solids, 38% corn syrup solids and 16% starch. Based on the average overall acceptable drying conditions and product quality, a ratio of 1 part starch to 2.5–3.0 parts corn syrup solids appeared to be in the optimum range.
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