Physicochemical Properties, Antioxidant Capacity and Sensory Acceptability of Instant Rosehip Teas Prepared by Spray-Drying and Freeze-Drying Methods

Physicochemical Properties, Antioxidant Capacity and Sensory Acceptability of Instant Rosehip Teas Prepared by Spray-Drying and Freeze-Drying Methods

In this study, the physicochemical properties, antioxidant capacity, sensory properties, and phenolic and mineral profiles of instant rosehip teas prepared using spray-drying (SD) and freeze-drying (FD) were compared. The yield of instant tea produced using FD and SD was 23.75 and 21.25 g/100 g, res...

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Bibliographic Details
Main Authors: Cemalettin Baltaci, Dilara Erkmen Bostanci, Rahime Altintaş, Yusuf Dalkiran, Arda Akdoğan, Onur Tolga Okan
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2024-08-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
antioxidants
rosa canina
instant beverage
lyophilization
phenolics
soluble powder
Online Access:https://journal.pan.olsztyn.pl/Physicochemical-Properties-Antioxidant-Capacity-and-Sensory-Acceptability-of-Instant,191929,0,2.html
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https://journal.pan.olsztyn.pl/Physicochemical-Properties-Antioxidant-Capacity-and-Sensory-Acceptability-of-Instant,191929,0,2.html

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