Determination of the Effect of Different Drying Methods on the Physicochemical Properties of Potato Powder Using Multivariate Analysis
In this study, powder was obtained from yellow and purple-fleshed potatoes by microwave and hot air drying and the effects of drying methods on the total phenolic compounds, total monomeric anthocyanin, color, antioxidant activity, starch ratio and vitamin C on were determined. It was observed that...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2022-07-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/5243 |
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