Effect of pretreatment and drying methods on nutritional composition of ripe pumpkin (Cucurbita moschata)

Value added dried pumpkin cubes and slices were prepared using ripe pumpkin (Cucurbita moschata Duch ex Poir). Prior to drying of pumpkin cubes and slices, different pretreatments (blanching, potassium metabisulphite (KMS) treatment, sulphur fumigation) were standardized and among them treatment involving steam blanching for 4 min + 1500 ppm KMS dip for 30 min was observed to be the best, retaining maximum nutritional characteristics and sensory scores.