Preserving nutrient content in red cabbage juice powder via foam‐mat hybrid microwave drying: Application in fortified functional pancakes

Preserving nutrient content in red cabbage juice powder via foam‐mat hybrid microwave drying: Application in fortified functional pancakes

Abstract Red cabbage, a highly nutritious cool‐season cruciferous vegetable, is rich in anthocyanins; however, the instability of anthocyanins during processing and storage poses challenges. This study aimed to optimize the foam‐mat drying process of red cabbage juice (RCJ) with a high anthocyanin c...

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Bibliographic Details
Main Authors: Muhammed Mustafa Ozcelik, Sedef Aydin, Ebru Aydin, Gulcan Ozkan
Format: Article
Language:English
Published: Wiley 2024-02-01
Series:Food Science & Nutrition
Subjects:
Brassica oleracea
drying characteristics
hybrid‐drying system
response surface methodology
Online Access:https://doi.org/10.1002/fsn3.3847

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