Proximate and sensory properties of fruit juice produced from varieties of watermelon (Citrullus lanatus).

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.