Comparison of Supercritical CO(2)-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot

The aim of this study was to compare the sensory quality and acceptance of dried ready-to-eat beetroot snacks as a result of different drying methods applied: supercritical CO(2)-drying (scCO(2)-drying), frying, and freeze-drying. Descriptive sensory analysis, quality rating (10 assessors), and cons...

Descripción completa

Detalles Bibliográficos
Autores principales: Tomic, Nikola, Djekic, Ilija, Hofland, Gerard, Smigic, Nada, Udovicki, Bozidar, Rajkovic, Andreja
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554778/
https://www.ncbi.nlm.nih.gov/pubmed/32878141
http://dx.doi.org/10.3390/foods9091201

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554778/
https://www.ncbi.nlm.nih.gov/pubmed/32878141
http://dx.doi.org/10.3390/foods9091201

Ejemplares similares