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

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.