Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.42, sa.6, 2018 (SCI-Expanded)
The present study aimed to optimize extraction and spray-drying conditions used to produce rosehip tea powder from a blend of rosehip fruit and hibiscus. The optimum conditions of the extraction and spray drying processes were investigated using response surface methodology. The responses of the optimization were the ascorbic acid (AA) and total monomeric anthocyanin (TMA) content of the products. Optimal parameters for the extraction process were determined to be 5.3% loading ratio for 5.4 min at 64 degrees C. For the spray-drying process, an inlet air temperature of 130 degrees C, outlet air temperature of 85 degrees C, and 18.4% maltodextrin ratio was found to be optimal. The powders produced at these conditions were stored at 4 degrees C and ambient temperature for 90 days to test the stability of AA and TMA. The degradation rates at 4 degrees C and at ambient temperature were found to be 41.4 and 48.2% for AA and 23.3 and 37% for TMA, respectively.