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

Table 1

Physical properties of the foam-mat-dried instant beverage powders based on red beetroot extract.

Drying method	MD (%)	Moisture content (%)	Carr’s index (%)	Hausner ratio	Rehydration time (s)
FMFD	0	8.64 ± 0.71^a	25.02 ± 0.35^a	1.33 ± 0.006^a	35.63 ± 0.55^c
	10	7.5 ± 0.38^ab	22.38 ± 0.32^a	1.29 ± 0.005^a	33.05 ± 1^d
	20	4.59 ± 0.74^cd	20.27 ± 0.67^a	1.25 ± 0.01^a	29.03 ± 1^e
	30	3.28 ± 0.5^d	21.85 ± 0.51^a	1.28 ± 0.008^a	40.52 ± 1.21^b
FMHD	0	6.95 ± 0.89^ab	24.15 ± 0.54^a	1.32 ± 0.009^a	34.03 ± 0.96^cd
	10	6.08 ± 0.79^bc	22.38 ± 0.20^a	1.29 ± 0.003^a	35.89 ± 0.28^c
	20	5.04 ± 0.53^cd	19.37 ± 0.56^a	1.24 ± 0.009^a	30.51 ± 0.5^e
	30	4.83 ± 0.21^cd	20.89 ± 0.18^a	1.26 ± 0.003^a	54.04 ± 0.14^a

Mean ± standard deviation (n = 3). Means with different letters in each column differ from each other significantly (). FMFD: foam-mat freeze-drying, FMHD: foam-mat hot-air drying, and MD: maltodextrin.