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Please use this identifier to cite or link to this item: http://repository.fuoye.edu.ng/handle/123456789/1019

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
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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