Table 4. Quality analysis of steamed sweet pumpkin for each drying condition

Exp.	Y11)	Y22)	Y33)	Y44)	Y55)	Y66)	Y77)	Y88)
1	50.77±0.379)	0.908±0.025	22.00±1.00	11.61±1.29	31.29±0.65	19.71±0.98	8.67±1.20	13.67±0.83
2	26.70±0.14	0.884±0.005	29.67±0.58	19.8±0.79	48.63±3.29	20.28±0.42	20.39±0.32	17.16±0.18
3	16.81±0.11	0.840±0.044	34.00±2.00	10.54±0.36	22.72±1.13	24.46±1.3	26.07±2.27	21.52±1.58
4	46.91±0.35	0.891±0.017	25.33±1.15	2.28±0.03	9.21±0.06	22.37±2.23	25.52±2.95	15.66±1.79
5	18.99±0.06	0.846±0.003	30.33±0.58	4.68±0.08	13.77±0.19	27.97±0.17	26.18±0.26	20.83±0.88
6	14.77±0.10	0.777±0.052	35.33±1.15	11.38±0.54	28.76±0.34	32.61±1.45	33.19±3.23	31.60±2.51
7	44.11±0.08	0.838±0.027	27.67±0.58	1.87±0.03	5.68±0.07	47.28±3.18	53.97±3.56	45.45±3.75
8	14.52±0.12	0.676±0.010	35.33±1.53	6.69±0.41	17.41±1.42	76.51±1.91	89.68±2.36	76.11±2.29
9	13.07±0.07	0.654±0.016	47.33±0.58	23.72±0.64	19.82±1.15	81.95±1.93	95.65±2.51	85.28±1.91
10	17.66±0.06	0.810±0.010	34.33±1.53	3.55±0.47	14.09±0.13	25.41±2.08	25.39±2.78	21.09±2.98
11	19.12±0.17	0.820±0.040	34.00±1.00	4.72±0.41	13.79±0.31	24.43±0.36	25.36±1.22	20.35±3.55
12	20.18±0.20	0.820±0.000	34.67±1.15	4.02±0.33	14.18±0.52	30.72±4.30	25.52±2.15	20.62±3.52
13	19.25±0.38	0.820±0.030	33.33±1.53	4.65±0.29	14.17±0.71	27.47±2.85	26.29±3.21	21.03±2.73

Moisture contents (%).
Water activity (Aw).
Soluble solids (°Brix).
Strength (kg/cm²).
Hardness (kg/cm²).
Fructose (mg/g).
Glucose (mg/g).
Sucrose (mg/g).
Values are mean±standard deviations of three (n=3) measurements.