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

Table 2

Effects of different drying methods and MD levels on color values (L^∗, a^∗, and b^∗) of foam-mat-dried instant beverage powders based on red beetroot extract, and sensory properties of the prepared beverages.

Drying method	MD (%)	L^∗	a^∗	b^∗	Color	Taste	Aroma	Mouthfeel	Total acceptance
FMFD	0	10.32 ± 0.03^h	22.2 ± 0.32^e	1.17 ± 0.06^g	3 ± 0.76^cd	4.25 ± 1.04^a	4.5 ± 0.53^a	3.87 ± 0.6^a	4 ± 0.53^ab
	10	26.82 ± 0.05^f	43.87 ± 1.81^d	3.99 ± 0.01^f	3.13 ± 0.64^bcd	4.25 ± 0.7^a	3.88 ± 0.64^abc	3.87 ± 1^a	4.13 ± 0.64^ab
	20	44.11 ± 0.01^b	59.38 ± 0.48^a	4.27 ± 0.04^e	4.38 ± 0.52^a	3.63 ± 0.91^ab	4.25 ± 0.71^ab	4.5 ± 0.53^a	4.75 ± 0.46^a
	30	47.78 ± 0.07^a	58.29 ± 0.19^a	4.35 ± 0.05^e	4.5 ± 0.53^a	3.13 ± 0.83^ab	3.5 ± 0.76^abc	4.12 ± 0.64^a	3.5 ± 1.07^ab
FMHD	0	25.69 ± 0.09^g	42.3 ± 0.44^d	8.87 ± 0.04^d	2.63 ± 0.52^d	3.25 ± 0.89^ab	3.25 ± 0.71^bc	3.5 ± 0.8^a	3.25 ± 0.89^b
	10	33.13 ± 0.03^e	47.91 ± 1.13^c	9.58 ± 0.16^c	2.88 ± 0.64^cd	3 ± 0.93^ab	3.13 ± 0.83^bc	3.63 ± 0.74^a	3.38 ± 0.74^b
	20	38.76 ± 0.16^d	53.41 ± 0.35^b	9.86 ± 0.06^b	4.13 ± 0.64^ab	2.87 ± 0.83^b	3.13 ± 1^bc	4.25 ± 0.76^a	3.75 ± 0.89^ab
	30	40.16 ± 0.01^c	51.53 ± 0.2^b	10.9 ± 0.09^a	3.87 ± 0.83^abc	2.5 ± 0.76^b	2.88 ± 0.83^c	4 ± 0.53^a	3.25 ± 1.04^b

Means with different letters in each column differ significantly (). FMFD: foam-mat freeze-drying, FMHD: foam-mat hot-air-drying, and MD: maltodextrin