The influence of spray drying parameters and carrier material on the physico-chemical properties and quality of chokeberry juice powder.

For the storage temperature of powders it was observed, that storage at 4 °C caused an increasing trend of anthocyanins content (with the exception of powder based on AG:MD10 1:3 dried in 200 °C); however analyzing anthocyjanin content in powder storage at 25 °C a decreasing trend was observed (with the exception of five powders: MD15 200 °C, AG:MD10 1:1 160 °C, AG:MD10 3:1 200 °C, AG:MD15 1:1 160 °C and AG:MD15 1:1 200 °C) (Table 3 ).

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