Product Development, sensory and Chemical composition of spiced watermelon juice

 

Eke-Ejiofor J*, Banigo E. B. and Victor-Uku E.

 

Research Article | Published March 2016

International Journal of Biotechnology and Food Science, Vol. 4(2), pp. 15-21

 

 

Department of Food Science and Technology, Rivers State University of Science and Technology Nkpolu, P.M.B. 5080, Port Harcourt.

 

*Corresponding author. E-mail: joyekee@yahoo.co.uk.     

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The aim of this study was to prepare and evaluate the sensory and chemical properties of spiced watermelon juice. Spiced juice was prepared using watermelon and three concentration levels (0.5, 0.8 and 1.6%) of four different spices Ehuru (Monodora myristica), Uziza (Piper guineense), Clove (Syzygium aromaticum) and Garlic (Allium sativum). The result of sensory evaluation shows that 100% watermelon juice (control), and Ehuru spiced watermelon juice at level of 0.5% and 0.8% were the most preferred. The sensory test on a hedonic scale was a means of elimination and the most preferred showed good acceptance by panelists. The result of proximate analysis on the preferred samples ranged from 91.35 to 95.85%, 0.1 to 0.7%, 0.02 to 0.14%, 0.35 to 0.60% and 0.23 to 0.36% for moisture, ash, fat, protein and crude fiber, respectively. The result of functional properties of the spiced watermelon juices ranged from 0.05 to 0.28%, 1.34 to 1.35, 4.4 to 9.9 and 4.06 to 5.91 for total titratable acidity (TTA), refractive index (RI), 0brix and pH, respectively.

 

Keywords: Watermelon, spices, juice, sensory evaluation, proximate.

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Citation: Eke-Ejiofor J, Banigo EB, Victor-Uku E (2016). Product Development, sensory and Chemical composition of spiced watermelon juice. Int. J. Biotechnol. Food Sci. 4(2): 15-21.

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