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

<div>Effect of the drying method and maltodextrin concentration on the chemical properties of foam-mat-dried instant beverage powders based on red beetroot extract. (a) TPC and (b) antioxidant activity. 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 2: Physicochemical Properties of Red Beetroot and Quince Fruit Extracts Instant Beverage Powder: Effect of Drying Method and Maltodextrin Concentration 

Figure 2 | Physicochemical Properties of Red Beetroot and Quince Fruit Extracts Instant Beverage Powder: Effect of Drying Method and Maltodextrin Concentration 