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
- Redeemers University, Ede, Osun State 4
- Rhema University, Aba, Abia State 11
- Rivers State University of Science and Technology, Port Harcourt, Rivers State 3
- RIVERS STATE UNIVERSITY, PORT HARCOURT, RIVERS STATE 13
- Rufus Giwa Polytechnic, Owo, Ondo State 2
- Saadatu Rimi College of Edu, Kumbotso, Kano State (affiliated To Abu, Zaria) 1
- Salem University, Lokoja, Kogi State 4
- School of Health Information Mgt (Uch, Ibadan), Oyo State 5
- School of Health Information Mgt, Oau Teaching Hospital, Ile-Ife, Osun State 30
- Skyline University Nigeria, Kano, Kano State 2