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Research Article

Comparative Effects of Drying Methods on Physicochemical Properties of Puree Blends of Some Indigenous Varieties of Watermelon (Citrullus lanatus), Orange (Citrus sinensis) and Mango (Mangifera indica) Fruits

Authors

  • J. A. Ankeli Department of Food Science & Technology, University of Mkar, Mkar, Gboko, Benue State, Nigeria

    jackankeli@umm.edu.ng

  • O. G. Igbum Department of Chemistry, Faculty of Science, Centre for Food Technology & Research (CEFTER), Benue State University, Makurdi, Benue State, Nigeria
  • F. G. Okibe Department of Chemistry, Faculty of Science, Federal University of Health Sciences, Otukpo, Benue State, Nigeria

Abstract

This study evaluates the comparative effects of freeze-drying and spray-drying methods on the physicochemical properties of composite fruit puree powders produced from local varieties of watermelon (Citrullus lanatus), orange (Citrus sinensis), and mango (Mangifera indica) in Benue State, Nigeria. Composite formulations were developed by blending fruit purees in ratios of 50% watermelon, 30% orange, and 20% mango. Freeze-drying and spray-drying methods were employed to produce powders, which were subsequently analyzed for proximate composition, sensory attributes, and physicochemical properties. Freeze-dried powders retained higher vitamin C content (21.4 mg/100 g) compared to spray-dried powders (16.3 mg/100 g). Moisture content was significantly lower in freeze-dried powders (2.5%) than spray-dried powders (4.3%), while sensory evaluation showed no significant differences in overall acceptability (p>0.05). These findings suggest that freeze-drying is superior for nutrient preservation, whereas spray-drying is more energy-efficient. The results provide valuable insights for optimizing fruit powder production in agrarian settings.

Keywords:

Freeze-Dried Maltodextrin Mango Orange Watermelon Spray-Dried

Article information

Journal

Journal of Agriculture, Aquaculture, and Animal Science

Volume (Issue)

2(1), (2025)

Pages

15-29

Published

21-01-2025

How to Cite

Ankeli, J. A., Igbum, O. G., & Okibe, F. G. (2025). Comparative Effects of Drying Methods on Physicochemical Properties of Puree Blends of Some Indigenous Varieties of Watermelon (Citrullus lanatus), Orange (Citrus sinensis) and Mango (Mangifera indica) Fruits. Journal of Agriculture, Aquaculture, and Animal Science, 2(1), 15-29. https://doi.org/10.69739/jaaas.v2i1.214

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