THE ANTIOXIDANT POTENTIAL OF CONVECTIVE AND MICROWAVE-DRIED RASPBERRIES

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Назив:	THE ANTIOXIDANT POTENTIAL OF CONVECTIVE AND MICROWAVE-DRIED RASPBERRIES
Аутори:	Pantelić, Valerija Miletic, Nemanja Milovanović, Vesna Đurović I. Petković, Marko
Часопис:	XXVIII savetovanje o biotehnologiji sa međunarodnim učešćem
Датум издавања:	2023
Сажетак:	The present study aimed to evaluate the effect of convective and microwave drying on bioactive compounds in raspberries (Rubus idaeus L.) cv. Willamette and Tulameen. Fruits were dehydrated in the convective dryer at temperatures 50 °C and 70 °C and microwave oven at power levels (90, and 240 W). The highest percentage of anthocyanin (11.6 %) and polyphenols (25 %) was retention in microwave-dried Willamette at 90 W. The microwave-dried Willamette at 90 W also had the highest antioxidant potential of 1.53 ± 0.26 mmol TE/100g dry matter.
URI:	https://scidar.kg.ac.rs/handle/123456789/17531
Тип:	conferenceObject
DOI:	10.46793/SBT28.445P
Налази се у колекцијама:	Faculty of Agronomy, Čačak