Physicochemical Properties of Fruit Purees and Sensory Attributes of the Puree Blends Produced from Mango, Orange and Watermelon

Ankeli Jack Amedu; Igbum Ogbene Gilian; Okibe Friday Godwin

doi:doi:10.11648/j.wjfst.20240804.18

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Physicochemical Properties of Fruit Purees and Sensory Attributes of the Puree Blends Produced from Mango, Orange and Watermelon

Ankeli Jack Amedu, Igbum Ogbene Gilian^*

, Okibe Friday Godwin

Published in World Journal of Food Science and Technology (Volume 8, Issue 4)

Received: 26 October 2024 Accepted: 13 November 2024 Published: 25 December 2024

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Abstract

This research investigated the proximate composition and functional properties and sensory attributes of mango, orange, and watermelon purees to assess their potential for reducing post-harvest losses and enhancing food formulations. These tropical fruits are highly perishable, leading to significant post-harvest losses in regions like Nigeria. By processing them into purees, shelf life can be extended, and nutritional value preserved, offering a viable solution to food wastage. The study analyzed key parameters such as bulk density, viscosity, water holding, and oil holding capacities to determine their applicability in the food industry. The results revealed that watermelon puree had the highest moisture content (93.85%) and water holding capacity (93.03%), while mango puree showed the highest bulk density (1.11 g/cm³), viscosity (3.84 cP), and oil holding capacity (27.01%). Orange puree had the highest fat content (0.96%) and a moderate water holding capacity (84.49%). The carbohydrate content was highest in mango puree (16.81%) followed by orange (12.91%) and watermelon (8.36%). Sensory evaluations were conducted to assess consumer acceptance, revealing that the puree blend of 20% mango, 30% orange, and 50% watermelon (Sample B) received the highest overall acceptability score of 7.72 out of 9. The research also examined the effects of incorporating maltodextrin as an additive to improve the texture and stability of the purees. The findings provided insights into the development of sustainable and nutritious fruit-based products, contributing to food security and economic sustainability in agricultural regions prone to fruit spoilage.

Published in	World Journal of Food Science and Technology (Volume 8, Issue 4)
DOI	10.11648/j.wjfst.20240804.18
Page(s)	142-151
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Maltodextrin, Mangifera Indica, Citrus Sinensis, Citrullus Lanatus

References

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APA Style

Amedu, A. J., Gilian, I. O., Godwin, O. F. (2024). Physicochemical Properties of Fruit Purees and Sensory Attributes of the Puree Blends Produced from Mango, Orange and Watermelon. World Journal of Food Science and Technology, 8(4), 142-151. https://doi.org/10.11648/j.wjfst.20240804.18

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ACS Style

Amedu, A. J.; Gilian, I. O.; Godwin, O. F. Physicochemical Properties of Fruit Purees and Sensory Attributes of the Puree Blends Produced from Mango, Orange and Watermelon. World J. Food Sci. Technol. 2024, 8(4), 142-151. doi: 10.11648/j.wjfst.20240804.18

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AMA Style

Amedu AJ, Gilian IO, Godwin OF. Physicochemical Properties of Fruit Purees and Sensory Attributes of the Puree Blends Produced from Mango, Orange and Watermelon. World J Food Sci Technol. 2024;8(4):142-151. doi: 10.11648/j.wjfst.20240804.18

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@article{10.11648/j.wjfst.20240804.18,
  author = {Ankeli Jack Amedu and Igbum Ogbene Gilian and Okibe Friday Godwin},
  title = {Physicochemical Properties of Fruit Purees and Sensory Attributes of the Puree Blends Produced from Mango, Orange and Watermelon
},
  journal = {World Journal of Food Science and Technology},
  volume = {8},
  number = {4},
  pages = {142-151},
  doi = {10.11648/j.wjfst.20240804.18},
  url = {https://doi.org/10.11648/j.wjfst.20240804.18},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20240804.18},
  abstract = {This research investigated the proximate composition and functional properties and sensory attributes of mango, orange, and watermelon purees to assess their potential for reducing post-harvest losses and enhancing food formulations. These tropical fruits are highly perishable, leading to significant post-harvest losses in regions like Nigeria. By processing them into purees, shelf life can be extended, and nutritional value preserved, offering a viable solution to food wastage. The study analyzed key parameters such as bulk density, viscosity, water holding, and oil holding capacities to determine their applicability in the food industry. The results revealed that watermelon puree had the highest moisture content (93.85%) and water holding capacity (93.03%), while mango puree showed the highest bulk density (1.11 g/cm³), viscosity (3.84 cP), and oil holding capacity (27.01%). Orange puree had the highest fat content (0.96%) and a moderate water holding capacity (84.49%). The carbohydrate content was highest in mango puree (16.81%) followed by orange (12.91%) and watermelon (8.36%). Sensory evaluations were conducted to assess consumer acceptance, revealing that the puree blend of 20% mango, 30% orange, and 50% watermelon (Sample B) received the highest overall acceptability score of 7.72 out of 9. The research also examined the effects of incorporating maltodextrin as an additive to improve the texture and stability of the purees. The findings provided insights into the development of sustainable and nutritious fruit-based products, contributing to food security and economic sustainability in agricultural regions prone to fruit spoilage.
},
 year = {2024}
}

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TY  - JOUR
T1  - Physicochemical Properties of Fruit Purees and Sensory Attributes of the Puree Blends Produced from Mango, Orange and Watermelon

AU  - Ankeli Jack Amedu
AU  - Igbum Ogbene Gilian
AU  - Okibe Friday Godwin
Y1  - 2024/12/25
PY  - 2024
N1  - https://doi.org/10.11648/j.wjfst.20240804.18
DO  - 10.11648/j.wjfst.20240804.18
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 142
EP  - 151
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20240804.18
AB  - This research investigated the proximate composition and functional properties and sensory attributes of mango, orange, and watermelon purees to assess their potential for reducing post-harvest losses and enhancing food formulations. These tropical fruits are highly perishable, leading to significant post-harvest losses in regions like Nigeria. By processing them into purees, shelf life can be extended, and nutritional value preserved, offering a viable solution to food wastage. The study analyzed key parameters such as bulk density, viscosity, water holding, and oil holding capacities to determine their applicability in the food industry. The results revealed that watermelon puree had the highest moisture content (93.85%) and water holding capacity (93.03%), while mango puree showed the highest bulk density (1.11 g/cm³), viscosity (3.84 cP), and oil holding capacity (27.01%). Orange puree had the highest fat content (0.96%) and a moderate water holding capacity (84.49%). The carbohydrate content was highest in mango puree (16.81%) followed by orange (12.91%) and watermelon (8.36%). Sensory evaluations were conducted to assess consumer acceptance, revealing that the puree blend of 20% mango, 30% orange, and 50% watermelon (Sample B) received the highest overall acceptability score of 7.72 out of 9. The research also examined the effects of incorporating maltodextrin as an additive to improve the texture and stability of the purees. The findings provided insights into the development of sustainable and nutritious fruit-based products, contributing to food security and economic sustainability in agricultural regions prone to fruit spoilage.

VL  - 8
IS  - 4
ER  -

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Author Information

Ankeli Jack Amedu

Department of Food Science & Technology, University of Mkar, Nasarawa, Nigeria

Contact Email
Igbum Ogbene Gilian

Department of Chemistry, Benue State University, Makurdi, Nigeria

http://orcid.org/0000-0001-9119-5138
Okibe Friday Godwin

Department of Chemistry Federal University of Health Sciences, Otukpo, Nigeria

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APA Style

Amedu, A. J., Gilian, I. O., Godwin, O. F. (2024). Physicochemical Properties of Fruit Purees and Sensory Attributes of the Puree Blends Produced from Mango, Orange and Watermelon. World Journal of Food Science and Technology, 8(4), 142-151. https://doi.org/10.11648/j.wjfst.20240804.18

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ACS Style

Amedu, A. J.; Gilian, I. O.; Godwin, O. F. Physicochemical Properties of Fruit Purees and Sensory Attributes of the Puree Blends Produced from Mango, Orange and Watermelon. World J. Food Sci. Technol. 2024, 8(4), 142-151. doi: 10.11648/j.wjfst.20240804.18

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AMA Style

Amedu AJ, Gilian IO, Godwin OF. Physicochemical Properties of Fruit Purees and Sensory Attributes of the Puree Blends Produced from Mango, Orange and Watermelon. World J Food Sci Technol. 2024;8(4):142-151. doi: 10.11648/j.wjfst.20240804.18

Copy | Download

@article{10.11648/j.wjfst.20240804.18,
  author = {Ankeli Jack Amedu and Igbum Ogbene Gilian and Okibe Friday Godwin},
  title = {Physicochemical Properties of Fruit Purees and Sensory Attributes of the Puree Blends Produced from Mango, Orange and Watermelon
},
  journal = {World Journal of Food Science and Technology},
  volume = {8},
  number = {4},
  pages = {142-151},
  doi = {10.11648/j.wjfst.20240804.18},
  url = {https://doi.org/10.11648/j.wjfst.20240804.18},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20240804.18},
  abstract = {This research investigated the proximate composition and functional properties and sensory attributes of mango, orange, and watermelon purees to assess their potential for reducing post-harvest losses and enhancing food formulations. These tropical fruits are highly perishable, leading to significant post-harvest losses in regions like Nigeria. By processing them into purees, shelf life can be extended, and nutritional value preserved, offering a viable solution to food wastage. The study analyzed key parameters such as bulk density, viscosity, water holding, and oil holding capacities to determine their applicability in the food industry. The results revealed that watermelon puree had the highest moisture content (93.85%) and water holding capacity (93.03%), while mango puree showed the highest bulk density (1.11 g/cm³), viscosity (3.84 cP), and oil holding capacity (27.01%). Orange puree had the highest fat content (0.96%) and a moderate water holding capacity (84.49%). The carbohydrate content was highest in mango puree (16.81%) followed by orange (12.91%) and watermelon (8.36%). Sensory evaluations were conducted to assess consumer acceptance, revealing that the puree blend of 20% mango, 30% orange, and 50% watermelon (Sample B) received the highest overall acceptability score of 7.72 out of 9. The research also examined the effects of incorporating maltodextrin as an additive to improve the texture and stability of the purees. The findings provided insights into the development of sustainable and nutritious fruit-based products, contributing to food security and economic sustainability in agricultural regions prone to fruit spoilage.
},
 year = {2024}
}

Copy | Download

TY  - JOUR
T1  - Physicochemical Properties of Fruit Purees and Sensory Attributes of the Puree Blends Produced from Mango, Orange and Watermelon

AU  - Ankeli Jack Amedu
AU  - Igbum Ogbene Gilian
AU  - Okibe Friday Godwin
Y1  - 2024/12/25
PY  - 2024
N1  - https://doi.org/10.11648/j.wjfst.20240804.18
DO  - 10.11648/j.wjfst.20240804.18
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 142
EP  - 151
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20240804.18
AB  - This research investigated the proximate composition and functional properties and sensory attributes of mango, orange, and watermelon purees to assess their potential for reducing post-harvest losses and enhancing food formulations. These tropical fruits are highly perishable, leading to significant post-harvest losses in regions like Nigeria. By processing them into purees, shelf life can be extended, and nutritional value preserved, offering a viable solution to food wastage. The study analyzed key parameters such as bulk density, viscosity, water holding, and oil holding capacities to determine their applicability in the food industry. The results revealed that watermelon puree had the highest moisture content (93.85%) and water holding capacity (93.03%), while mango puree showed the highest bulk density (1.11 g/cm³), viscosity (3.84 cP), and oil holding capacity (27.01%). Orange puree had the highest fat content (0.96%) and a moderate water holding capacity (84.49%). The carbohydrate content was highest in mango puree (16.81%) followed by orange (12.91%) and watermelon (8.36%). Sensory evaluations were conducted to assess consumer acceptance, revealing that the puree blend of 20% mango, 30% orange, and 50% watermelon (Sample B) received the highest overall acceptability score of 7.72 out of 9. The research also examined the effects of incorporating maltodextrin as an additive to improve the texture and stability of the purees. The findings provided insights into the development of sustainable and nutritious fruit-based products, contributing to food security and economic sustainability in agricultural regions prone to fruit spoilage.

VL  - 8
IS  - 4
ER  -

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