Production And Evaluation Of Fruit Juice Using Different Varieties Of Watermelon (Citrullus Lanatus)

ABSTRACT

Production and evaluation of Watermelon juice (Citrullus lanatus) using different varieties (Dansuke, Orangeglo and Cream of Saskatchewan) was investigated, using single strength Orange juice as control. The samples were examined for presence of defects and weighed. The rind and seeds were removed to obtain the pulp which was cut into tiny slices and crushed to homogenize, and the juice was pressed out, and pasteurized. The sample products were analyzed for proximate, physiochemical and sensory properties. Results showed that there was a significant difference (P<0.05) with Dansuke having 0.005% potassium and 0.006% calcium, Orangeglo had 0.004% potassium and 0.0075% calcium, while Cream of Saskatchewan had 035% potassium and 0.06% calcium respectively. Acceptance of the fruit juices was significant. ><0.05) in the proximate composition and vitamin contents of the samples. The watermelon varieties formed a fairly good source of vitamins A (6.94%) and C (13.73%) for Dansuke watermelon; 6.52% of Vitamin A and 11.85% of Vitamin C for Orangeglo; and 6.72% of Vitamin A and 13.52% of Vitamin C for Cream of Saskatchewan respectively. Of all the watermelon samples, Dansuke watermelon has the highest value of Vitamins, followed by Cream of Saskatchewan, then Orangeglo watermelon. Minerals including potassium and calcium were significantly different (P<0.05) with Dansuke having 0.005% potassium and 0.006% calcium, Orangeglo had 0.004% potassium and 0.0075% calcium, while Cream of Saskatchewan had 035% potassium and 0.06% calcium respectively. Acceptance of the fruit juices was significant><0,05) with Dansuke having 0.005% potassium and 0.006% calcium, Orangeglo had 0.004% potassium and 0.0075% calcium, while Cream of Saskatchewan had 035% potassium and 0.06% calcium respectively. Acceptance of the fruit juices was significant.