Comparative Study on Effects of Freeze Drying and Osmo-Pretreated Freeze Drying on the Quality of Apple Peel Tea
Student: Ibraheem Adeleke Badmus (Project, 2025)
Department of Food Science
University of Ilorin, Kwara State
Abstract
ABSTRACT
Apple peel, a nutrient-dense byproduct of apple processing, is rich in dietary fibre, polyphenols, and antioxidants but remains underutilised. This study investigated the effects of freeze-drying and osmotically pretreated freeze-drying on the quality attributes of apple peel tea.
The teas were analysed for physicochemical properties, proximate composition, vitamin content, phytochemical profiles, antioxidant capacity, and sensory attributes, and results revealed significant differences (p
Keywords
For the full publication, please contact the author directly at: badmusibrahim001@gmail.com
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Institutions
- Mohammed Lawan College of Agriculture, Maiduguri, Borno State 12
- Moshood Abiola Polytechnic, Abeokuta, Ogun State 7
- Nasarawa State University, Keffi, Nasarawa State 8
- Niger Delta University, Wilberforce Island, Bayelsa State 28
- Niger State College of Education, Minna, (Affl To Usmanu Danfodiyo Uni, Sokoto) 1
- Nigeria Maritime University, Okerenkoko, Delta State 1
- Nigerian Army University, Biu, Borno State 3
- Nile University of Nigeria, Abuja 3
- Nnamdi Azikiwe University, Awka, Anambra State 98
- Northwest University, Kano, Kano State 179