Abstract:Purpose: Molecular press dehydration is one of the dehydration methods. The purpose of this study was to investigate the quality characteristics of tarts made with dehydrated purple sweet potatoes during the storage period. Methods: Quality characteristics of purple sweet potato tarts were evaluated by analyzing moisture content, water activity, total phenolics, anthocyanins, 2,2-diphenyl-1picrylhydrazyl (DPPH) free radical scavenging activity, color, and sensory evaluation for 45 days of storage. Results: Moi… Show more
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