Volume 1 - Issue 10 (October 2021)
Evaluation of physicochemical and sensory properties of mixed fruit juice from blends of monkey kola (Cola parchycarpa) and watermelon (Citrullus lanatus)
- Onyekwelu Chinyere Nkemakonam *
Physicochemical and sensory properties of mixed fruit juice from blends of monkey kola (Cola parchycarpa) and watermelon (Citrullus lanatus) was evaluated. Cola parchycarpa juice was blended with watermelon juice in ratio of 100:0, 70:30, 50:50, 30:70 and 0:100(v/v) which were coded as CPS, CWS,WPS, WCS and WMS respectively. The result of proximate composition showed that moisture content ranged from 89.37 to 94.70%, protein from 1.04 to 1.90%, fat content from 0.20 to 0.90% ash from 1.00 to 2.00% and carbohydrates from 0.91 to 6.46% There was a significantly (P<0.05) differences in pH, TTA, Total soluble solid, total solid vitamin and mineral contents of mixed fruit juice. Total titratable acidity, total soluble solid, total solid were significantly (P<0.05) higher in sample WCS (30% Cola parchycarpa: 70% watermelon) with values of 9.10%, 8.80oBrix, 7.50% and 1.24mg/100g respectively. The result mineral contents of mixed fruit juice revealed that calcium ranged from 7.90 to 17.70 mg/100g, magnesium from 35.73 to 76.24mg/100g and iron from 18.07 to 23.17mg/100g. Sample WPS (50% cola parachycarpa : 50% watermelon juice) was the most accepted mixed fruit juice in term of colour, taste, mouth-feel and overall acceptability. Quality mixed fruit juice can be produced from blends of Cola parchycarpa and watermelon.
Keywords: monkey kola. Watermelon, mixed fruit juice, physicochemical, sensory properties