Physicochemical Properties of Red Beetroot and Quince Fruit Extracts Instant Beverage Powder: Effect of Drying Method and Maltodextrin Concentration

<div>The effect of maltodextrin concentration on: (a) foam expansion (%), (b) foam density (g/cm<sup>3</sup>), and (c) foam stability (%) of the red beetroot extract-based foams. Mean ± standard deviation (<i>n</i> = 3). Different small letters on each column show significant statistical differences.</div>

Journal of Food Quality

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Figure 1

Figure 1: Physicochemical Properties of Red Beetroot and Quince Fruit Extracts Instant Beverage Powder: Effect of Drying Method and Maltodextrin Concentration 

Figure 1 | Physicochemical Properties of Red Beetroot and Quince Fruit Extracts Instant Beverage Powder: Effect of Drying Method and Maltodextrin Concentration 