Optimization of Process Parameters for Microwave Drying of Yellow- and Purple-Fleshed Potatoes
Katibe Sinem Coruk,
Hande Baltacıoğlu
Abstract:The main objective of the present work was to study the optimization of microwave drying of potatoes that have different flesh colors. The effects of independent variables of microwave power (300, 450, 600 W), slice thickness (2–4, 6 mm), and steam blanching time (2, 5, 8 min) on the color, total phenolic content (TPC), antioxidant activity, starch ratio, and total monomeric anthocyanin content (TMA) were investigated by using the Response Surface Methodology (RSM). Before drying, potato slices that had differ… Show more
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