POTENTIAL USES OF DRIED APRICOT PULP IN OBTAINING FUNCTIONAL PRODUCTS

Authors

  • Meryem YAVRUTURK
  • Pelin CELIK
  • Husnucemal KAZANCI
  • Rabia DEMIRAGAC
  • Gulcin Yildiz

DOI:

https://doi.org/10.52292/j.laar.2024.3376

Keywords:

apricot, flavored yogurt, fortified bread, microwave-convective drying, powder quality

Abstract

In this study, apricot pulp samples dried by hot air, microwave and microwave-hot air combination methods were ground into powder. By analyzing certain parameters of the obtained apricot pulp powder samples (total phenolic content, antioxidant capacity and color values), the apricot pulp powder obtained by the drying method (300 W-60ºC) determined by prioritizing the functional properties in yogurt and bread production, was used in 5 different ratios (10%, 20%, 30%, 40% and 50%).

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Published

2024-10-07

Issue

Vol. 54 No. 4 (2024): Latin American Applied Research

Section

Applied Chemistry

License

Copyright (c) 2024 Latin American Applied Research - An international journal

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