article · Journal of Agriculture Aquaculture and Animal Science
Fruit purees made from indigenous watermelon, orange, and mango varieties in Benue State, Nigeria, were blended in a fifty-thirty-twenty ratio and converted into composite fruit powders using freeze-drying and spray-drying. A comparison of the resulting powders revealed that freeze-drying achieved better nutritional retention and lower moisture levels, preserving 21.4 milligrams of vitamin C per 100 grams alongside a moisture content of 2.5 percent. In contrast, spray-dried powders retained 16.3 milligrams of vitamin C per 100 grams and had a moisture content of 4.3 percent. Despite these compositional differences, sensory evaluations indicated no significant difference in overall consumer acceptability between powders produced by either method. While freeze-drying offers superior preservation of heat-sensitive nutrients, spray-drying provides higher energy efficiency, giving food processors distinct trade-offs when converting perishable local harvests into stable, acceptable powder products.
Transforming perishable indigenous fruits into shelf-stable powders helps reduce postharvest losses in agrarian communities. Understanding the differences between freeze-drying and spray-drying allows processors to balance nutritional quality against processing efficiency without compromising consumer taste or acceptability.
This research is applied and tested at a laboratory formulation scale, targeting agro-processors and food manufacturers in agrarian settings. The findings could guide the commercial production of composite fruit powders for beverages or food ingredients, helping manufacturers choose between premium nutrient-retaining freeze-drying or cost-effective spray-drying.
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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.
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DOI: 10.69739/jaaas.v2i1.214
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