Comparison of Supercritical CO<sub>2</sub>-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot

Comparison of Supercritical CO<sub>2</sub>-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<sub>2</sub>-drying (scCO<sub>2</sub>-drying), frying, and freeze-drying. Descriptive sensory analysi...

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Bibliographic Details
Main Authors: Nikola Tomic, Ilija Djekic, Gerard Hofland, Nada Smigic, Bozidar Udovicki, Andreja Rajkovic
Format: Article
Language:English
Published: MDPI AG 2020-08-01
Series:Foods
Subjects:
supercritical CO<sub>2</sub>-drying
beetroot snacks
preference mapping
mean drop analysis
Online Access:https://www.mdpi.com/2304-8158/9/9/1201

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https://www.mdpi.com/2304-8158/9/9/1201

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