Impact of drying approaches on functional and quality characteristics of dragon fruit pulp and peel powder: Valorization of peel powder in cake development

The study investigated the drying characteristics of sun drying (SD), oven drying (OD), and cabinet drying (CD) and their influence on the quality of red dragon fruit (Hylocereus polyrhizus (F.A.C. Weber) Britton & Rose) flesh powder (RDFP) and red dragon fruit peel powder (RDPP), followed by th...

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Detalhes bibliográficos

Principais autores:	Tahrima Binte Awal Upoma, Md. Zonayer Hosen, Bikramjit Biswas, Mohammad Mainuddin Molla, Gopal Kumar Kundu, Mrityunjoy Biswas, Refat Pervin Annana
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2026-12-01
coleção:	Future Foods
Assuntos:	Antioxidant activity By-product valorization Drying Food fortification Red dragon peel powder
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S2666833526002248
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