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Potential Uses of Dried Apricot Pulp in Obtaining Functional Products

Year: 2024

Type: article

Abstract: In this study, apricot pulp samples dried by hot air, microwave and microwave-hot air combination methods were ground into powder. By analyzing certain parameters of the obtained apricot pulp powder samples (total phenolic content, antioxidant capacity and color values), the apricot pulp powder obtained by the drying method (300 W-60ºC) determined by prioritizing the functional properties in yogurt and bread production, was used in 5 different ratios (10%, 20%, 30%, 40% and 50%).

Source: Latin American Applied Research - An international journal

DOI: 10.52292/j.laar.2024.3376

Authors: Meryem YAVRUTURK, Pelin CELIK, Husnucemal KAZANCI, Rabia DEMIRAGAC, Gulcin Yildiz

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: hybrid

OpenAlex ID: W4403480313

FWCI: 0.393

Cites:

Cited by: 2

Related to: 10