Effects of Freeze-Drying on Sensory Characteristics and Nutrient Composition in Black Currant and Sea Buckthorn Berries

Effects of Freeze-Drying on Sensory Characteristics and Nutrient Composition in Black Currant and Sea Buckthorn Berries

Fresh berries contain numerous components that can undergo complex changes during the drying process. This study aims to investigate the effect of freeze-drying on the sensory and chemical properties of black currant and sea buckthorn berries. Freeze-drying was performed at a shelf temperature of 35...

Full description

Bibliographic Details
Main Authors: Svetlana Kamanova, Indira Temirova, Akmaral Aldiyeva, Yernaz Yermekov, Dana Toimbayeva, Linara Murat, Marat Muratkhan, Dina Khamitova, Tamara Tultabayeva, Berdibek Bulashev, Gulnazym Ospankulova
Format: Article
Language:English
Published: MDPI AG 2023-11-01
Series:Applied Sciences
Subjects:
black currant
sea buckthorn
freeze-drying
organic acids
sugars
vitamins
Online Access:https://www.mdpi.com/2076-3417/13/23/12709

Similar Items

Similar Items