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Federal University Oye-Ekiti Institutional Repository >
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Please use this identifier to cite or link to this item:
http://repository.fuoye.edu.ng/handle/123456789/1019
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| Title: | Proximate and sensory properties of fruit juice produced from varieties of watermelon (Citrullus lanatus). |
| Authors: | Eziaghighala, O.Y.
Iwe, M.O.
Agiriga, A.N. |
| Keywords: | watermelon
fruit juice
proximate
sensory |
| Issue Date: | 22-Sep-2015 |
| Series/Report no.: | ;(1)102-107 |
| Abstract: | Watermelon (Citrullus lanatus) juice was produced from different varieties of watermelon (Dansuke, orangeglo and cream
of Saskatchewan). Single strength orange juice was used as control. Proximate composition of sample products was
analyzed. Results showed that single strength orange juice had more moisture and protein (93.41% and 0.74% respectively) than
the water melon juices. The watermelon juice had more carbohydrates, fat and ash. Taste of single strength orange juice
was comparable to that of Dansuke watermelon juice. Flavor attributes of all the samples were accepted. |
| URI: | http://repository.fuoye.edu.ng/handle/123456789/1019 |
| ISSN: | 0189-7241 |
| Appears in Collections: | Food Science Journal Publications
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