RESEARCH JOURNAL OF FOOD SCIENCE AND NUTRITION
Integrity Research Journals
ISSN: 2536-7080
Model: Open Access/Peer Reviewed
DOI: 10.31248/RJFSN
Start Year: 2016
Email: rjfsn@integrityresjournals.org
Comparative studies on sensory attributes of Fresh Composite Puree (FCP), Spray-Dried Composite Powder (SDP) and Freeze-Dried Composite Powder (FDP) produced from some local varieties of mango, orange and watermelon species
https://doi.org/10.31248/RJFSN2024.189 | Article Number: A6D5EDE03 | Vol.9 (6) - December 2024
Received Date: 26 October 2024 | Accepted Date: 26 December 2024 | Published Date: 30 December 2024
Authors: J. A. Ankeli* , O. G. Igbum and F. G. Okibe
Keywords: Maltodextrin, mango, orange, watermelon.
This research investigated the sensory evaluation of fresh puree freeze-dried powder (FCP), spray-dried powder (SDP), and freeze-dried powder (FDP) of mango, orange, and watermelon composite puree samples. The study assessed the appearance, aroma, taste, texture, consistency, and overall acceptability of the three products using a panel of evaluators. Results showed that the freeze-dried sample (FDP) had the highest appearance rating (7.44), while the spray-dried sample (SDP) scored the highest in terms of overall acceptability (7.72). Statistically, there was a significant difference (p < 0.05) across samples for appearance and consistency, while other sensory attributes showed no significant variation. Spray-dried samples consistently performed well across most sensory parameters, with aroma rated at 7.20 and taste at 7.24. The findings suggest that spray-dried and freeze-dried samples have sensory profiles comparable to fresh samples, making them suitable for commercial production while addressing post-harvest losses in the agricultural value chain.
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