Authors : J. A. Ankeli; O. G. Igbum; F.G. Okibe

Volume/Issue : Volume 10 - 2025, Issue 1 - January

Google Scholar : https://tinyurl.com/mrskfyvh

Scribd : https://tinyurl.com/mub5xnfm

DOI : https://doi.org/10.5281/zenodo.14848307

Abstract : The production of composite fruit powders from watermelon, orange, and mango was evaluated for its sensory and color attributes after different drying processes, specifically freeze drying (FDFP) and spray drying (SDFP). The fruits (watermelon, orange, and mango) were procured locally from Benue State, Nigeria, and processed into purees mixed with maltodextrin as a carrier. Sensory evaluation indicated significant differences in overall acceptability, with the composite puree sample consisting of 50% watermelon, 30% orange, and 20% mango (code: 618) being the most preferred. The freeze- dried fruit powder (FDFP) exhibited better color retention compared to the spray-dried fruit powder (SDFP), with lower color degradation (∆E of 1.57 ± 0.03 vs. 6.23 ± 0.02, respectively). Color analysis showed that freeze-drying retained higher lightness and Chroma values, whereas spray-drying resulted in a noticeable color shift, likely due to thermal oxidation. The findings suggest that freeze-drying preserves both sensory and color qualities better than spray-drying, with implications for the production of high-quality fruit powders for various applications.

Keywords : Freeze-Drying, Spray-Drying, Fruit Powders, Watermelon, Orange, Mango, Maltodextrins

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