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
- Al-Hikmah University, Ilorin, Kwara State 2
- AL-ISTIQAMAH UNIVERSITY, SUMAILA, KANO STATE 1
- Al-Qalam University, Katsina, Katsina State 5
- Alex Ekwueme Federal University, Ndufu-Alike, Ebonyi State 87
- Alvan Ikoku College of Education, Imo State, (Affl To Univ of Nigera, Nsukka) 11
- Ambrose Alli University, Ekpoma, Edo State 478
- Anambra State College of Health Technology, Obosi, Anambra State 1
- Auchi Polytechnic, Auchi, Edo State 503
- Auchi Polytechnic, Auchi, Edo State. (affl To Nnamdi Azikiwe University, Awka) 3
- Audu Bako College of Agriculture Danbatta, Kano, Kano State 54