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
Influence of drying methods on the nutritional composition and functional properties of puree blends produced from watermelon, mango, and orange varieties
https://doi.org/10.31248/RJFSN2025.196 | Article Number: FF46413D1 | Vol.10 (2) - April 2025
Received Date: 01 February 2025 | Accepted Date: 26 February 2025 | Published Date: 30 April 2025
Authors: Jack Amedu Ankeli* , Ogbene Gillian Igbum and Friday Godwin Okibe
Keywords: phytochemicals., freeze drying, mango, orange, watermelon., spray-drying, fruit powders, nutritional quality
This study aimed to evaluate the effects of spray-drying and freeze-drying on the nutritional composition and functional properties of fruit purees composed of 50% watermelon, 30% orange, and 20% mango. The results demonstrated significant differences in nutrient retention and functionality; freeze-dried fruit powders (FDFP) retained higher levels of key nutrients compared to spray-dried powders (SDFP). Vitamin C content in FDFP was 5.60 mg/100 g, compared to 5.40 mg/100 g in SDFP, while carotenoids reached 16.29 mg/100 g in FDFP against 13.68 mg/100 g in SDFP. Proximate analysis revealed higher protein (0.78%) and fat (2.76%) content in FDFP versus SDFP (protein: 0.31%, fat: 1.11%). Phytochemical analysis indicated elevated total phenols (261.76 mg/100 g) and flavonoids (36.07 mg/100 g) in FDFP. Sensory evaluation ranked FDFP higher in appearance, aroma, taste, and overall acceptability, with a hedonic score of 7.72 on a 9-point scale. Functional properties, including water absorption capacity and bulk density, favored FDFP. These findings endorse freeze-drying as a superior method for producing high-quality, shelf-stable fruit powders, essential for mitigating postharvest losses while providing nutritious options for functional food applications.
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