The colorimetric results (Table 5) indicated that the L* values increased proportionally with the amount of maltodextrin added. This shows that the spray-dried powders appeared very light and white in colour as more maltodextrin were added (HunterLab, 2008). However, a* values decreased slightly as the concentration of maltodextrin increased. The negative a* values indicating that the spray-dried powders were very light green in colour . The colour changes of spray-dried guava and watermelon powders due to addition of maltodextrin were also noted by Chopda and Barrett (2001) and Quek et al. (2007), respectively.