A study was conducted using laboratory spray dryer (Lab plant SD- 05) to produce spraydried papaya leaf powders using three different maltodextrin concentrations (8%, 10% & 12%) as the encapsulating agent, three feed flow rates (350 mL/h, 475 mL/h and 600 mL/h) and three different inlet temperatures (130 oC, 140 oC and 150 oC). The spray-dried papaya leaf powders were analysed for moisture content, water activity, color, pH and total flavonoid content. Results demonstrated that as inlet air temperature increased, the moisture content, water activity and total flavonoid content decreased. However, there was no significant change in the pH of the spray-dried powders for all the inlet temperatures investigated. Colormetric analyses showed that the L * , a * , b * , hue and chroma values changed with the inlet temperatures. | The physicochemical properties of spray-dried papaya leaf powders
