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

For the full publication, please contact the author directly at: badmusibrahim001@gmail.com

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Institutions

UMA UKPAI SCHOOL OF THEOLOGY, UYO, AKWA IBOM STATE (AFFL TO UNIVERSITY OF UYO) 1
Umaru Ali Shinkafi Polytechnic, Sokoto, Sokoto State 24
Umaru Musa Yaradua University, Katsina, Katsina State 28
Umca, Ilorin (Affiliated To University of Ibadan), Kwara State 1
University of Abuja, Abuja, Fct 117
University of Africa, Toru-Orua, Bayelsa State 4
University of Benin, Benin City, Edo State 362
University of Calabar Teaching Hospital School of Health Information Mgt. 1
University of Calabar, Calabar, Cross River State 240
University of Ibadan, Ibadan, Oyo State 14