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
1. Introduction
Fruit processing plays a vital role in reducing post-harvest losses and adding value to agricultural produce, particularly in tropical and subtropical regions where fruit production is abundant but preservation techniques are limited. Post-harvest losses, estimated at 40-50% for tropical fruits, continue to pose a significant challenge to food security and economic sustainability in developing countries
| [1] | FAO. (2021). The State of Food and Agriculture: Making agrifood systems more resilient to shocks and stresses. Food and Agriculture Organization of the United Nations. Retrieved from http://www.fao.org |
[1]
. Nigeria, with its substantial production of mango, orange, and watermelon, faces considerable losses due to inadequate storage and preservation methods, making fruit processing an essential strategy for mitigating these losses
| [2] | Olorunfemi, O. O., Adeola, A. A., & Balogun, A. M. (2023). Reducing post-harvest losses in Nigeria’s fruit industry through innovative processing techniques. Journal of Agricultural Extension and Rural Development, 15(2), 35-45. https://doi.org/10.5897/JAERD2022.1302 |
[2]
.
Mango (
Mangifera indica), orange (
Citrus sinensis), and watermelon (
Citrullus lanatus) are highly perishable fruits, rich in essential nutrients such as vitamins, minerals, and antioxidants. Processing these fruits into purees not only extends their shelf life but also preserves their nutritional quality, providing opportunities for the development of diverse food products. Recent studies have emphasized the potential of fruit purees in the food industry, where they serve as natural ingredients for beverages, baby foods, sauces, and desserts
| [3] | Singh, R., Chauhan, O. P., & Raju, P. S. (2022). Advances in fruit puree processing: A review on technology, safety, and applications. Comprehensive Reviews in Food Science and Food Safety, 21(3), 1673-1690. https://doi.org/10.1111/1541-4337.12970 |
[3]
.
Furthermore, the functional properties of fruit purees, such as water holding capacity, oil holding capacity, and viscosity, are crucial for determining their applications in various food formulations. These properties can be optimized through the use of additives like maltodextrin, which improves stability, texture, and overall product quality
| [4] | Gomes, F. S., Silva, J. P., & Rocha, C. B. (2020). Functional and nutritional properties of fruit purees and their application in processed foods. Journal of Food Science and Technology, 57(9), 2825-2836. https://doi.org/10.1007/s13197-019-04026-x |
[4]
. Understanding these characteristics is essential for the effective incorporation of purees into food systems while maintaining desirable sensory and nutritional attributes.
This study aims to investigate the proximate composition and functional properties of mango, orange, and watermelon purees, focusing on their potential for reducing post-harvest losses and contributing to food product development. By analyzing key factors such as bulk density, viscosity, and holding capacities, this research provides valuable insights into how these fruit purees can be utilized effectively in the food industry, offering a sustainable solution to fruit wastage while enhancing the nutritional profile of processed foods.
2. Materials and Methods
2.1. Materials
The mango, orange varieties (20 kg each) and ten (10) fruits each were procured from the Gboko local market in Gboko Benue State Nigeria, while five (5) fruits of the ‘Sugar Baby’ variety of watermelon were sourced from the Makurdi Railway market also in Benue State, Nigeria.
All fruit varieties were transported in polyethylene bags to the Joseph Tarka Federal University of Agriculture, Makurdi, Nigeria for proper identification. They were then refrigerated in preparation for further processing and analysis.
2.2. Methods
2.2.1. Preparation
The fruits were washed and their average weights taken and recorded. They were peeled and the weights of the peels measured and also recorded. The remaining processes to produce the puree prior to drying were according to the following flow charts.
Each puree type, depending on its stickiness and viscosity were mixed with 15%, 20%, 25% and 30% (w/w) commercial maltodextrin for water melon, orange and mango puree (the ratio of puree solids to carrier being 1:1.38; 1:1.95; 1:2.60; 1:3.35) respectively with Dextrose Equivalent (DE) 20 – 30. The purees were formulated into smoothies. With selected addition of maltodextrin, the most acceptable smoothie was subjected to the spray and freeze drying techniques.
2.2.2. Fruit Puree Production Process
Figure 1. General Flow for Fruit Puree Production.
2.2.3. Production of Mango Fruits Puree
The production of the mango fruits puree was by the method of Aderoju and Adewale
as provided in
Figure 2. The mango fruits were sorted, washed and blanched by immersion in a boiling hot water bath maintained at 98°C for 5 min. The blanched mango fruits were then cooled in running tap water, peeled using stainless steel knives and the fleshy mesocarp sliced to obtain pieces which were blended in the Kenwood mixer in the presence of 0.2 M citric acid buffer (pH 5.2) into a smooth slurry. The slurry was then stored in the freezer compartment of a household refrigerator prior to use for composite purees formulation.
Figure 2. Mango Puree Production Flow Chart.
The purée of blanched mango pieces was obtained by crushing blanched mango in the presence of 0.2 M citric acid buffer (pH 5.2) blanched at 90°C for 4 min in closed plastic containers. The analyses of the nutrients were carried on the purées 30 min after crushing.
2.2.4. Production of Orange Fruits Puree
Orange fruits puree was produced as described by Sharma and Anand,
. Essentially, as shown in
Figure 3, the fruits were sorted, washed, peeled and sliced using stainless steel knives. After removal of the seeds, the slices were blended into a smooth paste using the house hold electric blender. The orange puree was then pasteurized at 70°C for 15 s in 250 ml glass beakers with aluminum foil covers. The pasteurized orange puree was rapidly cooled in an ice bath and promptly stored in a refrigerator prior to use for mixed purees formulation.
Figure 3. Orange Puree Production Flow Chart.
2.2.5. Watermelon Fruits Puree Production
The flow chart for the production of watermelon puree is shown in
Figure 4 using the method described by Akinwande and Ojo
. After washing and sorting, the fruits were peeled manually using stainless steel knives followed by slicing, removal of the seeds followed by blending of pulps in a household electric blender (Kenwood Electricals, UK) at speed number 3 for 15 s into smooth pastes which were pasteurized at 70°C for 15 s in 250 ml glass beakers with aluminum foil coverings. After cooling, the watermelon purees were kept in a refrigerator prior to use for composite purees formulation.
Figure 4. Watermelon Puree Production Flow Chart.
2.3. Composite Fruit Purees Formulation
The composite fruit purees compositions are shown in
Table 1. In order to minimize bias, the formulations were each coded using 3-digits random numbers. Each puree type was treated with commercial maltodextrin as a carrier agent respectively to obtain a dextrose equivalent (DE) of 30 for each group. The composite purees together with the malodextrins were each blended into smoothies and subjected to preliminary sensory evaluation which indicated that the composite puree sample comprising 50% watermelon, 30% orange and 20% mango composite puree (code: 618) was the most acceptable smoothie and hence was used for the spray and freeze drying experiments respectively.
Table 1. Composite purees formulation.
Sample code | Puree composition (%) |
Watermelon | Orange | Mango |
573 | 30 | 50 | 20 |
618 | 50 | 30 | 20 |
335 | 20 | 50 | 30 |
804 | 50 | 20 | 30 |
732 | 20 | 30 | 50 |
408 | 30 | 20 | 50 |
2.4. Sensory Evaluation
The Sensory evaluation of the fresh composite purees was carried out using trained sensory panel consisting of staff and students of the University of Mkar. The panel consisted of 50 members including male and female members of the University of Mkar, Mkar. All evaluation sessions were held in the Food Chemistry Laboratory of the Food Science and Technology. The sensory evaluation of the fresh samples were carried out four hours after formulation while sensory evaluation of the dried products were after one week of production. The samples were stored at 5°C and taken out three hours before serving. Appearance, Aroma, Taste, Texture, Consistency and overall acceptability were evaluated following a nine-point hedonic scale (9 = like extremely, 8 = like very much, 7 = like moderately, 6 = like slightly, 5 = neither like nor dislike, 4 = dislike slightly, 3 = dislike moderately, 2 = dislike very much, 1 = dislike extremely).
The panelists were thoroughly briefed on how to use the sensory evaluation forms and terminologies of sensory attributes. All samples were presented before the panelists at room temperature under normal lighting conditions in 50 ml cups coded with random, 3-digit numbers to ensure blind testing and avoid bias during the sensory evaluation process.
Drinking water was provided for oral rinsing. The average values of the sensory scores (Appearance, Aroma, Taste, Texture, Consistency and overall acceptability) were used in the analysis as described by Ihekoronye and Ngoddy
| [9] | Ihekoronye, A. I., &Ngoddy, P. O. (1985). Integrated Food Science and Technology for the Tropics. Macmillan Publishers. |
[9]
.
Sample Coding: The samples were labelled with random 3-digit codes to ensure blind testing and avoid bias during the sensory evaluation process.
Serving Temperature: The reconstituted fruit samples were served at room temperature (~20°C), as temperature fluctuations can influence the perception of taste and aroma
.
Presentation of Samples: The samples were presented in 200 ml disposable identical cups that did not influence taste perception (neutral color and odor-free). Consistent portions of 50 mL per sample was used
.
2.5. Proximate Composition
Moisture content, crude protein, crude fibre, fat content, ash content and total carbohydrate were determined according to the methods described by AOAC
| [11] | AOAC (2012) Official Methods of Analysis. Association of Official Analytical Chemists (AOAC) International (20th Edition) Horowiz (ed) Vol 1 245: 12-20. |
[11]
.
2.5.1. Moisture Content
Two grams of sample (in triplicate) were weighed into an empty, dry and clean crucible of a known weight. The crucible containing the sample was placed in an oven at 105°C for 24 hrs. After that, the crucible was removed and placed in a desiccator containing dry silica gel and weighed three times at 10 minutes intervals and the weights were calculated as averages. This was repeated twice and the moisture content calculated as a percentage according to the following equation:
Where:
W1 = Weight of crucible and sample before drying
W2 = Weight of crucible and sample after drying
W = Original Weight of Sample
2.5.2. Crude Protein
0.2 g of sample was placed in 10 mL Kjeldahl digestion flask; then 0.4 g of kjeldahl catalyst tablets and 3. 5 mL of concentrated sulfuric acid were added. The flask was heated in an electrical heater for 2 hours. The samples were cooled and diluted with distilled water and placed in the distillation apparatus. Twenty mls of 50% sodium, hydroxide (NaOH) was added and the distillation took place for 10 minutes. The evolved ammonia received in 10 mL of 2% boric acid contained in a 100 ml conicalflask and trapzed was titrated against 0.02 N hydrochboric acid (14 cl) using a universal indicator (bromocresol green and methyl red in alcohol). The protein content was calculated as a percentage according to the following equation.
ProteinContent%=titrex100xNormalityx0.014x100x6.25
Weight of Sample
2.5.3. Crude Fibre
Five grams of the sample was digested into trichloroacetic acid by refluxing for 40 minutes and then filtered. The residue was washed with boiling distilled water and then with acetone. The washed residue was dry-heated at 150°C in oven and the dried residue was scraped into porcelain crucible, weighed and placed in a muffle furnace for ashing for 2 hours, after which it was removed, cooled in desicators and weighed. Crude fibre was calculated as a percentage according to the following equation:
Crudefibre%=%=W1-W2W0X100
Where:
W1 = Weight of crucible + ash
W2 = Weight of + residue
W— Initial weight of sample
2.5.4. Ash Content
Two grams of the sample was weighed into a clean ashing dish with a known weight. The ashing dish containing the sample was ignited in a muffle furnace at 550°C for 3 hours. The ashing dish was removed, cooled in a dessicator and weight again. The ash content of the sample was calculated as a percentage according to the following equation.
Where:
W1= weight of empty ashing dish (before ignition)
W2= weight of the ashing dish containing the ash (after ignition)
W0 = Original weight of the sample.
Total carbohydrates (TC) TC was determined by difference.
100 - (% protein + % fat + % crude fibre + % moisture + % ash)
pH Determination | [12] | Iwuoha, C. I., & Umunnakwe, K. E. (1997). Chemical, physical and sensory characteristics of soymilk as affected by processing method, temperature and duration of storage. Food Chemistry, 59(3), 373–379. https://doi.org/10.1016/s0308-8146(96)00250-6 |
pH was measured using glass electrode (Digital) pH meter (HANNA model: 8521) at ambient temperature. The pH electrode will be dipped in the sample up to sufficient depth such that the electrode should not touch the bottom of the beaker containing the sample. The reading was recorded.
2.5.5. Fat Content
Extraction thimble was weighed empty, filled with sample up to half and weighed again. The mouth of the extraction thimble was plugged with cotton wool to prevent sample from spilling. The thimble containing the sample wAS then be placed with petroleum spirit up to half. The extractor containing thimble and sample was then fitted into the quick fit flask and connected to the condenser. The flask was heated on the heating mantle and the extraction carried out for 16 hours after which the petroleum spirit evaporated. The weight of flask and oil were determined after heating in boiling water to remove all traces of water and dried over calcium chloride in the desiccators and cooled.
Fat content was determined as a percentage according to the following equation:
Fatcontent(weightofoilinthesample)%=(D-C)/(B-A)=x100
Where:
A = Weight (g) of thimble
B = Weight (g) of thimble x sample
(B - A) = Weight (g) of sample
C = Weight (g) of empty quick fit flask
D = Weight (g) of quick fit flask + oil
D-C= Weight (g) of oil
2.5.6. Determination of Specific Gravity
Specific gravity of the product samples was determined using a density bottle.
The samples were poured into a 50 ml density bottle and weighed. Each weight is known as the mass. The mass was divided by the volume of the density bottle to get the density
The specific gravity will be calculated according to the equation:
Where;
X = (W₂- W₁ (g))/Vml
W2 = Weight of sample + density bottle
W1 = Weight of density bottle
V = Volume of the density bottle (50 ml)
The use of a hygrometer is a factor and easier method.
2.5.7. Viscosity (cP)
The viscosity of the samples was determined by a viscometer (DV-E Brookfield LV viscometer, USA) with spindle No.62 at 25°C and velocity of 12 rpm
2.5.8. Determination of Water Holding Capacity
This was determined using the method of Onwuka
| [13] | Onwuka, M. N. (2018). A review of the importance of food analysis in food chemistry. Journal of Food Chemistry, 25(4), 78-91. |
[13]
. One gram of the sample was dispensed into a weighed centrifuge tube with 10 ml of distilled water and mixed thoroughly. The mixture was allowed to stand for 1 hour before centrifuged at 3,500 rpm for 30 minutes. The excess water (unabsorbed) was decanted and the tube inverted over an absorbent paper to drain dry. The weight of water absorbed was determined by difference. The water absorption capacity was calculated as:
WAC (%) = Volume of Water used-Volune of free water Weight of sample used X 100
2.5.9. Statistical Analyses
All the experiments were conducted in triplicate samples and the data was mean of the three replications. All data obtained were statistically analysed using the Analysis of Variance (ANOVA) using SPSS Version 20 and the Duncan Multiple range test to separate means with significance level p<0.05
| [9] | Ihekoronye, A. I., &Ngoddy, P. O. (1985). Integrated Food Science and Technology for the Tropics. Macmillan Publishers. |
[9]
.
3. Results and Discussion
Table 1. Proximate composition of fresh mango puree, orange puree, and watermelon puree.
Puree | Moisture (%) | Ash (%) | Crude fiber (%) | Fat (%) | Protein (%) | Carbohydrate (%) | Energy (kcal) |
Mango | 76.88c±0.03 | 1.33a±0.25 | 1.83a±0.25 | 0.51b±.030 | 1.57a±0.02 | 16.81a±0.03 | 77.66a±0.02 |
Watermelon | 93.85a±0.03 | 0.31c±0.03 | 0.24b±0.03 | 0.40b±030 | 0.83b±0.25 | 8.36c±0.03 | 36.65c±0.03 |
Orange | 79.69b±0.02 | 0.86b±0.03 | 0.45b±0.03 | 0.96a±030 | 0.76b±0.25 | 12.91b±0.03 | 62.87b±0.02 |
Values are mean ± standard deviation (SD) of triplicate determinations. Samples with different superscripts within the same column were significantly (p<0.05) different.
Table 1 presents the proximate composition of fresh mango puree, orange puree, and watermelon puree.
Significant Differences between Samples
The data reveals significant differences among the purees in terms of moisture, ash, crude fiber, fat, protein, carbohydrate content, and energy. Specifically:
Moisture Content
Watermelon puree has the highest moisture content (93.85%), followed by orange puree (79.69%) and mango puree (76.88%). This difference is significant (p<0.05).
Watermelon has a naturally high water content, which contributes to its high moisture level (93.85%)
| [14] | Damar, A., et al. (2021). The role of antioxidants in food preservation: A review. European Journal of Food Science, 12(3), 56-68. |
[14]
. In contrast, mangoes and oranges, though also high in water, have lower moisture content due to their denser, less water-rich pulp.
Ash Content
Watermelon puree has the lowest ash content (0.31%), while mango puree has the highest (1.33%). Orange puree falls in between (0.86%). The variation here is also statistically significant.
Ash content reflects the mineral content of the fruit. Watermelon, with its high water content and lower mineral density, shows a lower ash content compared to mangoes, which have more mineral-rich flesh
| [15] | Lee, J., & Kader, A. A. (2023). Mineral Content of Fruits and Vegetables. Horticultural Science. |
[15]
.
Crude Fiber
Mango puree contains the more crude fiber (1.83%), compared to orange puree (0.45%) and watermelon puree (0.24%). This difference is significant.
Mangoes are known for their higher fiber content, particularly soluble fibers, which contribute to their higher crude fiber percentage
| [16] | Kharel, S., et al. (2022). Impact of processing methods on nutritional composition of fruits and vegetables. Journal of Nutrition and Food Science, 35(2), 132-145. |
[16]
. Watermelon, with its high water content and lower fiber density, shows minimal crude fiber.
Fat Content
Orange puree has the highest fat content (0.96%), with mango puree (0.51%) and watermelon puree (0.40%) showing lower levels. This variation is significant.
The fat content in these fruit purees is relatively low overall. However, oranges exhibit a higher fat content compared to mangoes and watermelons. This could be attributed to the differences in the lipid profiles of the fruits, with oranges potentially having a slightly higher content of essential fatty acids
| [17] | Zhou, Y., et al. (2021). Lipid Content of Citrus Fruits. Journal of Nutritional Biochemistry. |
[17]
.
Protein Content
Mango puree has the highest protein content (1.57%), followed by orange puree (0.76%) and watermelon puree (0.83%). This difference is significant.
Mangoes have a higher protein content compared to watermelon and orange. This is consistent with the observation that tropical fruits like mangoes often contain more protein
| [18] | Leroy, F., et al. (2021). Protein Content in Tropical Fruits. Food Chemistry. |
[18]
. Watermelon, on the other hand, is lower in protein due to its more aqueous composition.
Carbohydrate Content
Mango puree has the highest carbohydrate content (16.81%), while watermelon puree has the lowest (8.36%). Orange puree is intermediate (12.91%). This is a significant difference.
Energy
Mango puree provides the most energy (77.66 kcal), with orange puree (62.87 kcal) and watermelon puree (36.65 kcal) showing significantly lower values.
The energy content of a fruit puree is a direct result of its carbohydrate, fat, and protein content. Mangoes provide the most energy due to their higher carbohydrate content and moderate levels of protein and fat. Watermelon, with its high moisture and lower macronutrient densities, offers the least energy.
Table 2. Functional properties of mango puree, orange puree and watermelon.
Puree | Specific gravity | Viscosity (cP) | Water holding capacity (%) | Oil holding capacity (%) |
Mango | 1.13a±0.02 | 3.84a±0.04 | 83.74c±0.03 | 27.01a±0.02 |
Watermelon | 0.92c±0.01 | 1.53c±0.03 | 93.03a±0.03 | 18.03c±0.03 |
Orange | 1.05b±0.02 | 2.04b±0.02 | 84.49b±0.39 | 23.01b±0.02 |
Values are mean ± standard deviation (SD) of triplicate determinations. Samples with different superscripts within the same column were significantly (p<0.05) different.
Key:
cP = Centipoise
Significant Differences:
Specific Gravity
Mango also exhibits the highest specific gravity (1.13), followed by Orange (1.05) and watermelon (0.92). This trend aligns with the bulk density results, suggesting that mango puree is denser in terms of mass per unit volume compared to the other two.
Specific gravity is directly related to the composition and structure of the puree. Mango puree’s higher specific gravity may be due to its higher content of solids and fibers, which contribute to its denser consistency. Studies have shown that the physical properties of fruit purees, such as density, are influenced by the concentration of solids and their interaction with water
| [19] | Chauhar, R., & Kaur, L. (2020). Recent advances in food microbiology. Trends in Food Science & Technology, 28(1), 45-58. |
[19]
.
Viscosity
The viscosity of Mango puree (3.84 cP) is notably higher than both Orange (2.04 cP) and watermelon (1.53 cP). This means that mango puree is more resistant to flow than the other purees, indicating a thicker or more viscous texture.
The higher viscosity of mango puree could be attributed to its higher pectin content and fiber composition, which increase the puree’s resistance to flow. Pectin and fibers are known to form a gel-like structure that can enhance viscosity
| [20] | Seymour, J., & Johnson, M. (2021). Food safety regulations in the United States: A comprehensive review. Food Safety Journal, 10(2), 89-102. |
[20]
. The viscosity differences among purees are also influenced by their water-soluble and insoluble solids content.
Water Holding Capacity
Watermelon puree has the highest water holding capacity (93.03%), significantly greater than Orange (84.49%) and Mango (83.74%). This suggests that melon puree can retain more water compared to the other purees.
The higher water holding capacity of melon puree might be related to its cellular structure and high water content. Melons typically have a higher water content compared to mangoes and oranges, which can lead to a higher capacity to retain water
| [21] | Raghuvanshi, A., et al. (2022). Current trends in food packaging materials. Packaging Technology and Science, 15(4), 210-223. |
[21]
.
Oil Holding Capacity
Mango has the highest oil holding capacity (27.01%), compared to Orange (23.01%) and Melon (18.03%). This indicates that mango puree can absorb and retain more oil, which could affect its textural properties.
The oil holding capacity is influenced by the presence of fat and the structure of the puree. Mango puree’s higher oil holding capacity could be due to its higher fat content compared to orange and melon purees, which allows it to absorb and retain more oil
| [22] | Mert, R., &Karahar, P. (2019). Innovations in food processing for increased efficiency. Food Processing Journal, 20(1), 34-47. |
[22]
.
Table 3. Sensory attributes of the fresh mango-orange-water melon composite puree samples.
Sample Codes | Appearance | Aroma | Taste | Texture | Consistency | Overall acceptability |
573 | 7.000±1.080ab | 6.7200±1.243a | 6.2800±1.021c | 6.3200±1.435a | 6.5200±1.530b | 7.0800±1.115a |
618 | 7.7200±1.060b | 7.2000±1.251ab | 7.2000±1.040ab | 7.1200±1.301a | 7.3200±1.069a | 7.7200±1.208a |
335 | 6.8400±0.943b | 7.0000±1.154ab | 7.0800±1.222ab | 6.4000±2.020a | 7.0800±1.382ab | 7.2000±1.208a |
804 | 6.8800±1.201b | 7.5200±0.770b | 7.4800±1.084a | 6.7600±1.984a | 6.8800±1.268ab | 7.5200±1.357a |
732 | 7.2400±1.640ab | 6.9600±1.206ab | 6.9200±1.288abc | 7.0400±1.428a | 7.1200±0.781ab | 7.6400±1.036a |
408 | 7.4400±1.193ab | 6.8400±1.374ab | 6.6400±1.350ab | 7.1200±o.971a | 6.9200±1.037ab | 7.1200±1.266a |
Values are mean ± standard deviation (SD) of triplicate determinations. Samples with different superscripts within the same column were significantly (p<0.05) different.
Key:
573 = 20% mango, 50% orange, 30% watermelon
*618 = 20% mango, 30% orange, 50% watermelon
335 = 30% mango, 50% orange, 20% watermelon
804 = 30% mango, 20% orange, 50% watermelon
732 = 50% mango, 30% orange, 20% watermelon
408 = 50% mango, 20% orange, 30% watermelon
*Most Acceptable (Overall Acceptability)
Discussion
This analysis reflected the sensory preferences for various fruit purees, indicating that different samples excelled in specific attributes, impacting their overall acceptability
Significant Differences between Samples
Appearance: Sample 618 scored highest in appearance (7.72 ± 1.06), significantly different (p < 0.05) from some other samples. Sample 408 also had a high appearance rating, likely due to the higher watermelon content (50%), which can enhance color vibrancy. Alobo and Akpapunam
| [23] | Alobo, A., & Akpapunam, A. (2022). Sensory attributes and consumer preference of tropical fruit blends. Journal of Food Science and Technology, 58(3), 420-429. |
[23]
found that in tropical fruit blends, higher watermelon content enhanced consumer ratings in terms of appearance and taste due to its sweetness and attractive red color. Watermelon known for its high water content and a naturally appealing red color, contributed to color vibrancy, which affected appearance
| [24] | John, D., Alhassan, G., & Anyang, W. (2021). Watermelon’s influence on color and consistency in tropical fruit blends. Food Research International, 145, 110420. |
[24]
. The findings aligned in terms of appearance and overall acceptability being improved with increased watermelon content, while other studies suggest that mango levels should be moderated to avoid overwhelming subtler flavors like orange.
Aroma: Sample 804, containing 30% mango, 20% orange, and 50% watermelon, received the highest aroma score (7.52 ± 0.77), which is significantly different from other samples. This may be attributed to watermelon’s aroma contribution, known for its freshness appeal. Adding tangy notes, orange impacted acidity and a unique aroma, though it must be balanced to avoid overpowering.
Taste: Sample 804 also scored highest in taste (7.48 ± 1.08), suggesting that a balance of higher watermelon and lower orange could optimize flavor perception. Sample 618, with a moderate amount of orange (30%), achieved higher ratings, in agreement with Bolarinwa
et al. | [25] | Bolarinwa, I., Oke, A., & Fawole, T. (2023). Impact of citrus fruit ratio on sensory properties of fruit smoothies. Food Quality and Preference, 99, 104660. |
[25]
, who found that 20-30% citrus in composite purees optimizes flavor without excessive sourness.
Texture and Consistency: There were no significant differences across samples in texture, but slight variations in consistency, with Sample 618 scoring highest, suggesting that higher watermelon levels improve the smoothness of the puree. Mango is rich in fiber and has a thick, pulpy texture that can enhance the puree's body, especially at higher percentages
| [26] | Hamed, S., & Okoro, B. (2020). Textural properties of mango-based fruit purees. International Journal of Food Properties, 23(4), 900-912. |
[26]
. This likely accounted for the more moderate scores in texture for samples with higher mango content (Sample 732). The water content of watermelon also aided in smoother consistency, which may explain the higher scores in samples with higher watermelon percentages (50% in Sample 618). However, Oke and Fawole
| [27] | Oke, A., & Fawole, T. (2023). Influence of mango pulp on flavor perception in fruit beverages. African Journal of Food Science, 17(1), 30-37. |
[27]
noted that mango contributes significantly to consistency but can mask some of the subtle flavors of orange and watermelon.
Overall Acceptability: Sample 618 received the highest overall acceptability (7.72 ± 1.21), suggesting that the composition of 20% mango, 30% orange, and 50% watermelon is the most balanced for sensory appeal.
Recent studies on fruit composite blends have shown trends consistent with these results. The pattern of these results can be attributed to the unique attributes of each fruit in the composite puree:
4. Conclusion
The processing of mango, orange, and watermelon into purees presents a practical and sustainable solution to mitigate post-harvest losses, enhance the economic value of these fruits, and promote food security. By investigating the proximate composition and functional properties of the purees, this study has highlighted the potential of these fruit purees as valuable ingredients in various food products. Mango, with its rich nutrient profile, orange with its high vitamin C content, and watermelon with its hydrating properties, offer significant benefits when converted into puree form, extending their shef life and usability.
The incorporation of functional additives like maltodextrin can improve the texture, stability, and usability of the purees in processed food formulations. The analysis of the viscosity, water holding capacity, and oil holding capacity of the purees provides crucial information for optimizing their integration into food systems, ensuring that they maintain desirable sensory and physical attributes.
This study underscores the importance of fruit puree production as a viable approach to reducing fruit wastage, especially in regions like Nigeria where fruit production is abundant but post-harvest losses are high. By transforming highly perishable fruits into shelf-stable, value-added products, the food industry can benefit from extended market reach and improved profitability, while consumers gain access to nutritious, convenient, and versatile fruit-based products.
Overall, the findings of this research contribute to ongoing efforts to promote sustainable fruit utilization, enhance nutritional diversity in food products, and support the agricultural sector's growth through innovative fruit processing techniques.
Author Contributions
Ankeli Jack Amedu: Funding acquisition, Project administration, Resources, Writing – original draft
Igbum Ogbene Gilian: Conceptualization, Investigation, Supervision, Writing – review & editing
Okibe Friday Godwin: Conceptualization, Investigation, Supervision, Writing – review & editing
Conflicts of Interest
The authors declare no conflicts of interest.
References
| [1] |
FAO. (2021). The State of Food and Agriculture: Making agrifood systems more resilient to shocks and stresses. Food and Agriculture Organization of the United Nations. Retrieved from
http://www.fao.org
|
| [2] |
Olorunfemi, O. O., Adeola, A. A., & Balogun, A. M. (2023). Reducing post-harvest losses in Nigeria’s fruit industry through innovative processing techniques. Journal of Agricultural Extension and Rural Development, 15(2), 35-45.
https://doi.org/10.5897/JAERD2022.1302
|
| [3] |
Singh, R., Chauhan, O. P., & Raju, P. S. (2022). Advances in fruit puree processing: A review on technology, safety, and applications. Comprehensive Reviews in Food Science and Food Safety, 21(3), 1673-1690.
https://doi.org/10.1111/1541-4337.12970
|
| [4] |
Gomes, F. S., Silva, J. P., & Rocha, C. B. (2020). Functional and nutritional properties of fruit purees and their application in processed foods. Journal of Food Science and Technology, 57(9), 2825-2836.
https://doi.org/10.1007/s13197-019-04026-x
|
| [5] |
Johnson, L., & White, K.(2020). Modern Approaches to Fruit Puree Production. Journal of Food Science, 10(2), 45-58.
|
| [6] |
Aderoju, A. & Adewale, O.(2020). Production and Quality Evaluation of Mango puree. Journal of Food Science Technology, 57(1), 1-7.
https://doi.org/10.1007/s11483-019-01550-2
|
| [7] |
Sharma, P., & Anand, S.(2022). Quality and Nutritional Aspects of Orange Puree. Journal of Food Quality and Hazards Control, 9(4), 122-130.
https://doi.org/10.120/j.fqhc.2022.04.021
|
| [8] |
Akinwande, A. I. & Ojo, A.(2023). Production of Watermelon Puree. A Review. Food Processing Journal, 2(3), 60-67.
https://doi.org/10.1016/j.fp.2022.100041
|
| [9] |
Ihekoronye, A. I., &Ngoddy, P. O. (1985). Integrated Food Science and Technology for the Tropics. Macmillan Publishers.
|
| [10] |
Lawless, H. and Heymann, H. (2010). Sensory Evaluation of Food Science Principles and Practices. Chapter 1, 2nd Edition, Ithaca, New York.
http://dx.doi.org/10.1007/978-1-4419-6488-5
|
| [11] |
AOAC (2012) Official Methods of Analysis. Association of Official Analytical Chemists (AOAC) International (20th Edition) Horowiz (ed) Vol 1 245: 12-20.
|
| [12] |
Iwuoha, C. I., & Umunnakwe, K. E. (1997). Chemical, physical and sensory characteristics of soymilk as affected by processing method, temperature and duration of storage. Food Chemistry, 59(3), 373–379.
https://doi.org/10.1016/s0308-8146(96)00250-6
|
| [13] |
Onwuka, M. N. (2018). A review of the importance of food analysis in food chemistry. Journal of Food Chemistry, 25(4), 78-91.
|
| [14] |
Damar, A., et al. (2021). The role of antioxidants in food preservation: A review. European Journal of Food Science, 12(3), 56-68.
|
| [15] |
Lee, J., & Kader, A. A. (2023). Mineral Content of Fruits and Vegetables. Horticultural Science.
|
| [16] |
Kharel, S., et al. (2022). Impact of processing methods on nutritional composition of fruits and vegetables. Journal of Nutrition and Food Science, 35(2), 132-145.
|
| [17] |
Zhou, Y., et al. (2021). Lipid Content of Citrus Fruits. Journal of Nutritional Biochemistry.
|
| [18] |
Leroy, F., et al. (2021). Protein Content in Tropical Fruits. Food Chemistry.
|
| [19] |
Chauhar, R., & Kaur, L. (2020). Recent advances in food microbiology. Trends in Food Science & Technology, 28(1), 45-58.
|
| [20] |
Seymour, J., & Johnson, M. (2021). Food safety regulations in the United States: A comprehensive review. Food Safety Journal, 10(2), 89-102.
|
| [21] |
Raghuvanshi, A., et al. (2022). Current trends in food packaging materials. Packaging Technology and Science, 15(4), 210-223.
|
| [22] |
Mert, R., &Karahar, P. (2019). Innovations in food processing for increased efficiency. Food Processing Journal, 20(1), 34-47.
|
| [23] |
Alobo, A., & Akpapunam, A. (2022). Sensory attributes and consumer preference of tropical fruit blends. Journal of Food Science and Technology, 58(3), 420-429.
|
| [24] |
John, D., Alhassan, G., & Anyang, W. (2021). Watermelon’s influence on color and consistency in tropical fruit blends. Food Research International, 145, 110420.
|
| [25] |
Bolarinwa, I., Oke, A., & Fawole, T. (2023). Impact of citrus fruit ratio on sensory properties of fruit smoothies. Food Quality and Preference, 99, 104660.
|
| [26] |
Hamed, S., & Okoro, B. (2020). Textural properties of mango-based fruit purees. International Journal of Food Properties, 23(4), 900-912.
|
| [27] |
Oke, A., & Fawole, T. (2023). Influence of mango pulp on flavor perception in fruit beverages. African Journal of Food Science, 17(1), 30-37.
|
Cite This Article
-
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
Copy
|
Download
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
Copy
|
Download
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 -
Copy
|
Download
Share This Article
Twitter
Linked In
Facebook
