article · Journal of Agriculture Aquaculture and Animal Science
This research examines how freeze-drying and spray-drying affect the colour of a fruit composite puree made from Sugar Baby watermelon, Washington orange, and Julie mango. A blend consisting of 20 percent mango, 50 percent orange, and 30 percent watermelon was identified through preliminary sensory testing as the most acceptable formulation. The purees were processed using both drying methods, and colour changes were assessed using the Hunter colour scale parameters before and after treatment. The freeze-dried powder exhibited minimal colour change, effectively retaining the original appearance of the fruit puree. In contrast, spray-drying resulted in substantially greater colour alteration, producing darker tones and more intense yellow hues. These colour differences were linked to the higher drying temperatures involved in spray-drying, confirming that freeze-drying better protects the natural appearance of the composite fruit puree.
Colour is a primary visual attribute that influences consumer choice and perceived quality in processed fruit products. Knowing how specific drying methods affect the visual properties of multi-fruit formulations helps processors select appropriate processing technologies. This ensures that dried fruit powders retain an appealing, natural appearance that closely matches the original fresh fruit ingredients.
This research directly informs food processors, ingredients manufacturers, and beverage companies seeking to manufacture powdered fruit blends with desirable colour profiles. The evidence shows that freeze-drying preserves visual quality significantly better than spray-drying for this specific three-fruit formulation. Operating at an applied laboratory stage, the work requires scaling trials, cost-benefit analysis, and extended storage evaluation to determine full industrial viability.
AI-generated from the published abstract. Always read the original work before citing.
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.
This page summarises published work. The authoritative version sits with the publisher.
DOI: 10.69739/jaaas.v2i1.233
Is something wrong with this record? Report it or request removal.
Discussion
Have you built on this work, tried to replicate it, or seen it applied in practice? Share what you know. Verified researchers and MARATTO™ domain experts can open a discussion, and any member can reply. Contributions are reviewed before they appear.
No discussion yet. Open the first thread.
New to MARATTO™? Create a free account.
