Effect of Selected Drying Methods on Color of Fruit Composite Produced from <i>Sugar Baby</i> Watermelon, <i>Washington</i> Orange and <i>Julie </i>Mango Varieties

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.