The effect of drying methods on product quality and retention of bioactive components in broccoli powder production

Abstract

This study comparatively evaluated the effects of different drying methods used in the production of broccoli (Brassica oleracea var. italica) powder on drying time, physicochemical quality characteristics of the final product, and the retention of bioactive components. In the study, pretreated broccoli samples were subjected to convective, infrared, and combined convective–infrared drying. Drying time, final moisture content, dry product yield, water activity, color parameters, and the retention of vitamin C, total phenolic compounds, flavonoids, chlorophyll, and antioxidant activity were determined.