swelling capacity,
ascorbic acid, and total phenolics than PF and UF. However, USF and UF had higher b-carotene content
than PSF and PF. b-Carotene and ascorbic acid contents decreased with increasing drying temperature
for all flours, whereas total phenolics increased for PSF and USF. Therefore, the best quality product
was obtained when samples were pretreated with sulphite before drying at any temperature.