Effects of Blanching and Drying Process on Total Flavonoid Content and DPPH Radical Scavenging Activity of Green Asparagus Spray-Dried Powder
Abstract:In this study, the effects of blanching and spray drying processes on total flavonoid contents and DPPH radical antioxidant properties of green asparagus (Asparagus officinalis L.) spray-dried powder were investigated. Experiments were designed using one-factor-at-a-time in the blanching process and a three-level factorial with two factors, including drying temperature and the dry matter concentration in spray drying. The results showed that suitable blanching conditions were at a temperature of 85C in 4 minu… Show more
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