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This study evaluates the effects of different drying methods (oven, dehydrator, and freeze-drying) on the physicochemical properties of beetroot, revealing that these methods significantly alter color, moisture content, and bioactive compounds. Results showed varying levels of Total Antioxidant Capacity, Total Betalains Content, and Total Phenolic Compounds across the drying techniques. Further research is suggested to optimize drying conditions and maintain product quality.

Author

Waldo Pecarfalo Sibagariang

Language

EN