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Research Article

Effect of Selected Drying Methods on Color of Fruit Composite Produced from Sugar Baby Watermelon, Washington Orange and Julie Mango Varieties

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 investigates the effect of selected drying methods on the color attributes of fruit composite purees produced from Sugar Baby watermelon, Washington orange, and Julie mango varieties. A composite puree was formulated from varying proportions of the three fruits (20% mango, 50% orange, and 30% watermelon), based on preliminary sensory evaluations, which identified it as the most acceptable combination. The purees were processed using two drying methods freeze-drying and spray-drying and color measurements were taken before and after drying. The Hunter color scale parameters (L*, a*, b*, c*, Hue angle, and ΔE) were used to evaluate color changes. Results showed that the freeze-dried fruit powder (FDFP) exhibited minimal color changes (ΔE = 1.57), while the spray-dried fruit powder (SDFP) had more noticeable color changes (ΔE = 6.23). The differences in color were attributed to the variation in drying temperatures, with spray-drying leading to more intense yellow hues and darker tones compared to freeze-drying. These findings suggest that drying method influences the color retention of fruit purees, with freeze-drying better preserving the original color of the composite puree. The study provides valuable insights for the optimization of drying methods for the preservation of fruit puree quality.

Keywords:

Freeze Drying Fruit Powders Maltodextrins Orange Mango Spray Drying Watermelon

Article information

Journal

Journal of Agriculture, Aquaculture, and Animal Science

Volume (Issue)

2(1), (2025)

Pages

39-44

Published

14-02-2025

How to Cite

Ankeli, J. A., Igbum, O. G., & Okibe, F. G. (2025). Effect of Selected Drying Methods on Color of Fruit Composite Produced from Sugar Baby Watermelon, Washington Orange and Julie Mango Varieties. Journal of Agriculture, Aquaculture, and Animal Science, 2(1), 39-44. https://doi.org/10.69739/jaaas.v2i1.233

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