EFFECTS OF THERMOSONICATION ON WATERMELON RIND-HONEY BEVERAGE
Main Article Content
Keywords
physicochemical, storage, thermosonication, vitamin C, waste, watermelon rind
Abstract
This study addressed the recent interest in utilizing waste as source of natural food product to builda safer environment. The sample used was watermelon rind, a by-product of an edible fruit, often ignored for its bland taste. Thermosonication is a method of treating food beverage to improve product quality, but its effects, specifically on rind beverage has not been extensively studied. This study determined the effects of temperature and time (optimization using Response Surface Methodology) on the physicochemical, vitamin C content and microbial load of rind beverages stored under different temperatures for a week. Thermosonication at 65 ºC for 60 min significantly affected juice separation (stored under 4 ºC in a week) (11.3%), TSS (12.9 °Brix), the total color difference value (1.7) and microbial load (6.2 log CFU/mL). Themosonicated rind juice can be stored longer at temperature below 4ºC, which is beneficial to both the consumers and the country at large.
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Genovese, D.B., Elustondo, M.P. and Lozano, J.E. 2006. Colour and cloud stabilization in cloudy apple juice by steam heating during crushing. Journal of Food Science. 62(6):1171-1175.
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Ho, L. and Darci, N.C. 2016. Effect of watermelon rind powder on physicochemical, textural and sensoryproperties of wet yellow noodles. CyTA-Journal of Food. 14(3):465-472.
Holtung, L., Grimer, S. and Aabt, K. 2011. Effects of processing of black currant press-residue on polyphenol composition and cell proliferation, Journal of Agricultural and Food Chemistry. 59(8):3632-3640.
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