Processing and quality evaluation of ready-to-serve watermelon nectars

Doodnath, L Badrie, N

L. Doodnath et N. Badrie, Processing and quality evaluation of ready-to-serve watermelon nectars, J FD SCI M, 38(5), 2001, pp. 495-498

16

INGLESE

Article

Food Science/Nutrition

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

0022-1155 → ACNP

38

5

2001

495 - 498

ISI

0022-1155(200109/10)38:5<495:PAQEOR>2.0.ZU;2-T

Watermelon fruits (Citrullus vulgaris), 'Crimson sweet' var. were processed to ready-to-serve pasteurised nectars (85 degreesC for 20 min) at varying levels of degrees Brix (15, 20, 25), xanthan gum % (0.10, 0.20, 0.25), citr ic acid % (0.10, 0.15, 0,20, 0.30), fortified with 1.0% ascorbic acid with or without addition of potassium sorbate. Sensory evaluation indicated that watermelon nectars with 20 degrees or 25 degrees Brix, 0.20% xanthan gum, 0.15% citric acid and pH 3.75-3.87 were most highly ranked and thus preferr ed by panelists, than nectar blends of watermelon with mango. On storage fo r 5 weeks at 20-25 degreesC, there were no significant quality changes in c onsistency, total soluble solids (degrees Brix). However, there was loss of ascorbic, decreased pH and fading of colour with negligible growth of micr oorganisms.