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Based on the effects of drying temperature on rehydration, textural, and pasting properties of the product a lower drying temperature is recommended. © Association of Food Scientists Technologists (India) 2019.Red-coloured fruit juices, due to their main bioactive components such as phenolic compounds and anthocyanins, have gained much attention. Present study was focused on the evaluation of pasteurization (at 90 °C for 30 s), mild heat treatment (at 60 °C for 8 min), sonication (at amplitude level of 42.7 μm and 25 °C for 8 min
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