Effect of Spray-Drying and Freeze-Drying on the Composition, Physical Properties, and Sensory Quality of Pea Processing Water (<i>Liluva</i>)

Effect of Spray-Drying and Freeze-Drying on the Composition, Physical Properties, and Sensory Quality of Pea Processing Water (<i>Liluva</i>)

Spray-drying and freeze-drying can extend the shelf life and improve the transportability of high-nutritional foods such as <i>Liluva</i> (processing water of legumes). Nonetheless, the effects of these processes on nutrition, physiochemical properties, and sensory quality are unknown. I...

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Bibliographic Details
Main Authors: Weijun Chen, Hoi Tung Chiu, Ziqian Feng, Evelyne Maes, Luca Serventi
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Foods
Subjects:
split yellow peas
soaking water
cooking water
spray-drying
freeze-drying
proximate composition
Online Access:https://www.mdpi.com/2304-8158/10/6/1401

Internet

https://www.mdpi.com/2304-8158/10/6/1401

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