Yield, color and sensory attributes of pasteurized watermelon juice
1991
Silva, J.L. | Chamul, R.S.
Watermelon juice was pasteurized and held for 3 months at 2 degrees C. Juice yields obtained from whole watermelons ranged, between 42 to 50%, depending on cultivar Watermelon juice was pasteurized at 76.6 degrees C for 17 s and held at 2 degrees C for 3 months. The pasteurized juice was slightly darker but redder (higher hue) than the raw juice, even though the intensity (chroma) dropped after storage. Taste panelists rated the pasteurized juice (fresh and stored) the same as raw juice in color appearance and sweetness indicating no loss of color no phase separation, and no evidence of caramelization. The pasteurized juice samples were rated higher on flavor than the raw samples because of a "grassy" off-flavor detected in the raw juice.
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