Comparative Effects of Freeze-Drying and Sun-Drying on Phenolic Composition, Antioxidant Capacity, Microbial Characteristics, and Aroma Profile of Purple Sweet Potato-Enriched Tarhana

This study investigated the effects of drying method and ingredient form on the quality characteristics of tarhana enriched with purple sweet potato (<i>Ipomoea batatas</i> L.). Tarhana samples were formulated with purple sweet potato in two forms (puree and freeze-dried powder) at incorporation lev...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Eda Elgin Kiliç, Songül Kesen
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2026-06-01
Schriftenreihe:	Foods
Schlagworte:	tarhana freeze-drying purple sweet potato volatile compounds antioxidant capacity phenolic compounds
Online-Zugang:	https://www.mdpi.com/2304-8158/15/12/2217
Tags:	Tag hinzufügen Keine Tags, Fügen Sie das erste Tag hinzu!