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
apple freeze-drying osmotic sensory effects freeze drying quality antioxidants attributes
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