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Paper Information

Journal:   RESEARCHER BULLETIN OF MEDICAL SCIENCES (PEJOUHANDEH)   2004 , Volume 8 , Number 6 (36); Page(s) 427 To 432.
 
Paper: 

PROCESSING OF WATERMELON

 
 
Author(s):  GHAZIZADEH M., RAZEGHI A.R., VALAEI NASER, MIRBAGHERI E., MOTAVALIZADEH H., SEYED AHMADIAN F., MIRZAPOUR H.
 
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Abstract: 

Background: Regarding the high Production level of watermelon in Iran and lack of industrial processing in this field as well as people"s tendency to drinking watermelon juice, a project for processing of watermelon juice and determination of its acceptability by consumers was performed in our center.
Materials and methods: This research was carried out based on a descriptive method (exploring and experimental) on 72 Charleston Gray and local variety of Khorasan watemlelon samples. Watermelons compound and chemical characteristics of their juices were determined based on Iranian standard methods and AOAC methods. About 60 different formulae were obtained from a mixture of watermelon juice and permitted additives (30 formulae of each variety), then their organoleptic characteristics were preliminary investigated by category scale. Three formulae from each variety were selected (A, B and C) and their characteristics for color odor flavor and general appearance were evaluated by scoring method and the suitable formula for each variety were nominated, the selected formula. of Charleston Gray variety concentrated (up to Brix 54) and packed in experimental pilot of Agricultural Faculty of Ferdowsey University. Changes of chemical, microbial and organoleptic characteristics in different condition (room refrigerator and freezer) during 0, 15 30, 45 ... 90 days storage were determined by standard methods.
Result: In this study, 72 samples of watermelon were analyzed. Water content of local watermelon and Charleston Gray were 55.9±3.1 gr% and 58±1.12 gr%, respectively Rind was 34.3±0.7gr% and 31.8±1.56 gr% (N.S), seeds was 4.8±1.29 and 2.3±0.32 gr% (p<0.002) and pulps were 4.9±1.3 and 7.9±0.45 gr% (p<0.001). In organoleptic survey the fonnula A of Charleston Gray variety includes 100 ml juice 4gr sugar and 0.1gr citric acid with 68.3% acceptability and the formula B of local variety including 100ml juice. 5 gr sugar and 0.2gr citric acid with 30.4% acceptability were selected as preferred samples. Regarding to the higher quality of formula A of Charleston Gray the mixture was concentrated, however; 90 days storage in different temperatures did not cause any changes in chemical, microbial and organoleptic characteristics.
Conclusion: Processing of formula A of Charleston Gray watermelon juice is possible and the concentrate can be stored for a period of time further research in industrial scale is recommended.

 
Keyword(s): WATERMELON JUICE, PROCESSING
 
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