Abstract
Muskmelon fruit powder was prepared by adding optimized level of food additives to the fruit pulp and dried by using spray drier. The storage stability of the muskmelon fruit powder was studied by packing in three different packaging materials and stored at room and refrigerated conditions. Results of the storage studies showed that a gradual increasing trend in the moisture content, pH and reducing sugar and a slight decrease in the contents acidity, total sugar, ascorbic acid, β - carotene, total antioxidant activity and colour values were observed in all the samples throughout the storage period of 180 days at room (29±5 ºC) and refrigerated temperatures (5±1 ºC). Organoleptic evaluation studies showed that the overall acceptability of the processed product was slightly changed at the end of six months.
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