Three distinct drying methods, microwave drying (MWD), convective drying (CVD) and microwave-convective drying (MWCVD) with a grinding process were applied to obtain pumpkin powder. The effects of CVD (60, 70 & 80°C), MWD (100 & 200 W) and MWCVD (100 W-60°C, 100 W-70°C, 100 W-80°C, 200 W-60°C, 200 W-70°C, and 200 W-80°C) applications on the physicochemical properties (water activity, bulk, tapped & particle densities, porosity, flowability, cohesiveness, swelling capacity, water holding capacity and water solubility index), color values (L*, a*, b*, C, αo and Δe), bioactive compounds (5-Hydroxymethyl-2-furfural (HMF), total phenolic content (TPC) and antioxidant capacity (DPPH and ABTS)) of the eleven pumpkin fruit powders were compared. The MWCVD, namely pumpkin powders dried at 200 W-80°C resulted in shorter drying times with high-quality dried pumpkin powders. The bulk, tapped and particle densities of pumpkin powders at 200 W-80°C by MWCVD were 0.56, 0.66 and 1.74 g/cm3, respectively....

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