Abstract
The influence of variables on the spouted bed drying process was analyzed to obtain the noni Pulp powder and compare it with the powder obtained by freeze-drying. The full factorial experimental design methodology of 2² + 3 central points was used, with the independent variables: drying temperature (50, 60, and 70 °C) and concentration of the carrier agent (15, 20, and 25%) with an airspeed of 8 m/s. The drying conditions positively affected the activity of water, acidity, ash, and soluble solids, presenting an increase in the values of the dried powders. Ascorbic acid, on the other hand, had a decrease in its concentration. The range of the antioxidant activity (DPPH), antioxidant activity (ABTS), and total phenolic compounds (TPC) of fresh, freeze-dried, and dried fruits were 5.23 − 17.87 mg TE/g extract, 8.91 − 11.08 mg TE/g extract, and 1159.2–3208.3 mg GAE/100g sample, respectively.
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