## 3 Results and Discussion
### Color Analysis Using the \"Electronic Eye\"  
Figures 3 and 4 and Table 2 show the color analysis of the powders dried by various methods, obtained from mango and rambutan seeds by the instrumental method (\"electronic eye\"). Analyzing the results obtained, it can be concluded that the tested seeds were characterized by a neutral, low-intensity color. Both mango and rambutan seeds dried by sublimation had a brighter color in comparison with convection-dried seeds, as evidenced by the significantly (\(p<0.05\)) higher value of the L* color parameter. The a* and b* color parameters of the tested powders were positive, indicating the presence of red and yellow color in the powders. Freeze-dried mango seed powder was characterized by a significantly (\(p<0.05\)) lower value of color parameter a* and color parameter b* compared to convectively dried seeds. The powder showed a smaller shift in color towards red (evidenced by the color parameter a*), as well as a smaller shift towards yellow (evidenced by the color parameter b*). Freeze-dried rambutan seed powder had a significantly (\(p<0.05\)) higher value of color parameter b* compared to convection-dried seed, indicating a greater shift in color toward yellow. The value of color parameter a* was significantly (\(p<0.05\)) lower for the sublimation-dried seed, i.e., it showed less of a color shift towards the red color than the convection-dried  
Figure 2: The fingerprint of E—tongue data ((**a**) saltiness/sourness; (**b**) umami/sourness; (**c**) umami/saltiness) for exotic fruit seed powders obtained by FD and CD drying methods; MSC—conventionally dried mango seed powder; MSFD—freeze-dried mango seed powder; RSCD—conventionally dried ramputan seed powder; RSFD—freeze-dried ramputan seed powder. seed. In the available literature, there is no information on the color of the powders from these examined seeds obtained by the methods discussed. The available literature lacks information on the comparison of the color of the powders from the tested seeds (mango and rambutan) obtained by different methods, i.e., convection and freeze-dried. Studies on the influence of the drying method on the color of dried fruits show that freeze-dried fruits were characterized by higher values of color parameters L\({}^{*}\), a\({}^{*}\) and b\({}^{*}\) compared to convection-dried fruits, i.e., their color was more intense [35; 40]. In the case of seed powders, freeze-dried fruits were characterized by higher values of color parameter L\({}^{*}\) \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Powders** & **L\({}^{*}\)** & **a\({}^{*}\)** & **b\({}^{*}\)** \\ \hline MSCD & 73.15 \({}^{\text{a}}\)\(\pm\) 0.03 & 4.75 \({}^{\text{b}}\)\(\pm\) 0.02 & 24.01 \({}^{\text{b}}\)\(\pm\) 0.01 \\ MSFD & 82.09 \({}^{\text{b}}\)\(\pm\) 0.02 & 4.00 \({}^{\text{a}}\)\(\pm\) 0.02 & 19.81 \({}^{\text{a}}\)\(\pm\) 0.03 \\ RSCD & 68.06 \({}^{\text{A}}\)\(\pm\) 0.04 & 5.20 \({}^{\text{B}}\)\(\pm\) 0.04 & 37.35 \({}^{\text{A}}\)\(\pm\) 0.01 \\ RSFD & 68.79 \({}^{\text{B}}\)\(\pm\) 0.04 & 4.76 \({}^{\text{A}}\)\(\pm\) 0.03 & 38.82 \({}^{\text{B}}\)\(\pm\) 0.03 \\ \hline \hline \end{tabular}  
* Means in columns with different letters within the same type of powder (\({}^{\text{ab}}\) for mango seed powder, \({}^{\text{A},8}\) for rambutan seed powder) differ significantly (\(p<0.05\)); MSCD—conventionally dried mango seed powder; MSFD—freeze-dried mango seed powder; RSCD—conventionally dried rambutan seed powder; KSFD—freeze-dried rambutan seed powder.  
\end{table} 
Table 2: Color parameters in the L\({}^{*}\)a\({}^{*}\)b\({}^{*}\) space of mango and rambutan seed powders obtained by different drying methods. Figure 4: Graphical interpretation of the color distribution of powder obtained from rambutan seed using the instrumental method (‘electronic eye’); (**a**) CD powder; (**b**) FD powder. Figure 3: Graphical interpretation of the color distribution of powder obtained from mango seed using the instrumental method (‘electronic eye’); (**a**) CD powder; (**b**) FD powder.