Agriculture Reference
In-Depth Information
Total lycopene
-carotenoid
Total carotenoids
β
40
35
30
25
20
15
10
5
0
Cold
Heated
Heated+Enzyme
Figure 28.2.
Effect of different juice extraction treatments on the lycopene, beta-carotenes, and total
carotenoids of watermelon macerate (“cold” macerate at 22
◦
C; “heated” macerate heated to 60
◦
C and held at
that temperature for 30 min; “heated
enzyme” had cellulose-pectinase enzyme added at 50
◦
C and held at
that temperature for 60 min) (source: Siddiq et al., 2005).
+
Other products and uses
The utilization of 65
◦
Brix watermelon juice concentrate
(WJC), at a rate of 3-5%, was explored in different food
formulations (yogurt, quick bread, muffins, and brownie)
by Siddiq et al. (2006); the WJC addition had positive
effect on the sensory quality of these products. In the WJC-
added yogurt, though minimal separation of the concentrate
was noticed, addition of stabilizers should help to prevent
this effect, if any. Further studies are needed to optimize
processing and storage conditions to achieve better shelf
life and consumer acceptance. The lycopene-rich nature of
the WJC makes it an excellent choice for preparing and
marketing additional functional foods.
Innovative processing technologies
In recent years, a number of studies have reported on the
utilization of innovative processing technologies for the wa-
termelon juice. Aguilo-Aguayo et al. (2010) studied the ef-
fect of high-intensity pulsed electric fields or heat (HIPFE)
on the inactivation of peroxidase (POD) and selected other
enzymes in watermelon juice. POD was inactivated almost
completely (98.3%) by HIPEF processing (35 kV/cm for
Table 28.2.
Sensory evaluation watermelon juice blends by a consumer panel on 1-9 scoring scale (1
=
least liked to 9
=
like extremely).
25% Cherry
1
25% Pineapple
1
25% Mango
1
50% Apple
2
75% White Grape
3
Sensory Attributes
Color
6.40
7.06
6.96
6.78
4.95
Aroma
5.64
7.31
5.97
5.90
5.64
Acidity
5.49
7.08
6.15
6.06
5.95
Flavor
5.55
7.20
6.23
6.28
6.05
Overall acceptability
5.47
7.25
6.18
6.15
5.76
1
75%;
2
50%;
3
25% watermelon juice, respectively.
Source: Siddiq et al. (2006).
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