THE EFFECTS OF MANGO SEED KERNEL SUPPLEMENTATION AND PASTEURIZATION PROCESS ON THE QUALITY OF WATERMELON JUICE

Abstract

The main objective of the study was to determine the processing specifications for the production of watermelon juice supplemented with foam powder of phenolic-rich extract from mango seed kernel (total phenolic content of 10.5 mg/g DM). The study content consisted of (i) to investigate the ratio of foam powder of 2, 3 and 4% (w/v, based on watermelon juice), (ii) to investigate the effects of pasteurization at temperatures of 90, 95 and 100^oC for 15, 20 and 25 minutes. The results showed that the product with the addition of mango seed powder at the ratio of 2% based on the volume of watermelon juice fulfilled the criteria of color and sensory perception. Moreover, the products were also supplemented with antioxidants. significant oxidation. The product was pasteurized at 95^oC; time of holding phase was 25 minutes (F-value = 58 minutes), which inhibited microorganisms and ensured the product’s quality. Due to experimental condition, watermelon juice supplemented with mango seed powder was monitored to 30 days at room temperature.