The effects of inlet temperatures of 120 and 150°C and shelf life levels at 3, 6, 9, 12, and 15 days in temperature 30oC on the physicochemical properties, anthocyanin and Cyanidin
3-O—glucoside of spray-dried rosella powder were studied. A study was conducted using Armfield spray dryer FT30MKII to produce spray-dried rosella powders using 10% maltodextrin concentrations as the encapsulating agent. Moisture content, water activity, and solubility of powder were significantly affected by inlet temperature. However, an increase in the level of inlet temperature did not substantially affect the L*, a*, b*, hue, and chroma values. An increase in drying temperature decreased the anthocyanin and Cyanidin 3-O—glucoside activity of the powder.