Effects of drying methods on the physicochemical properties and antioxidant capacity of Kuini powder

Abstract Kuini powders were obtained through spray-drying, freeze-drying, vacuum oven drying and convection drying. Colour, water activity (Aw), moisture content, hygroscopicity, wettability, flowability, degree of caking, solubility index (WSI), total colour change, phenolic content carotenoid determined compared. Convection resulted in the highest yield (46.97%), (4.91%), Aw (0.55) WSI (74.33%) among all methods. However, oven-dried powder had lowest hygroscopicity which 18.66% 12.04 s, respectively. Spray poor (22.41%), caking (22.16%), wettability (275s), (45.67%) higher change (59.81). Least (19.05) yellowness (57.31) observed freeze-drying. In addition, freeze-dried (24.76 mg/100 g) (1.61 g). Drying temperature a negative significant correlation with retention color pigments antioxidant content. The physicochemical properties preferred over spray-dried, powders. Hence, freeze-drying offers potential application food products.