Freeze-dried MSP powders were appreciably lighter in color compared to the control (maltodextrin treated pulp). Among the freeze dried samples, those prepared with higher freezing rates were the most white in color. Similar results has been reported for freeze dried coffee and chicken meat (Stone and May, 1969; Flink, 1975; Farkas and Singh, 1991). The rate of freezing has a marked effect in the brightness of the dried samples: quick frozen pieces maintained a whiter color than those frozen more slowly because small pores, originated by sublimation of small ice crystals formed by fast freezing, scatter more light than large pores formed by slowfreezing. For freeze dried coffee this behavior was followed under pressures bellow 53.3 Pa (Flink, 1975).