EVALUATION OF THE PHYSICOCHEMICAL PROPERTIES, MICROBIOLOGICAL QUALITY AND SENSORY EVALUATION OF WATERMELON JUICE BLENDED WITH GARLIC

Abstract

In response to the increasing global demand for beverages that are nutritious, health-promoting, and convenient, there has been a heightened interest in the development of innovative fruit-based juices. This study produced watermelon juice spiced with garlic juice at varying concentrations (0%, 10%, 20% and 30%). Watermelon fruits were washed, cut, seeds removed, the edible pink portion chopped, blended and the resulting pulp was filtered. Vary volumes of garlic juice were mixed with watermelon juice to produce different samples, which were packaged, pasteurized cooled and analyzed for physicochemical properties, microbiological quality, and sensory evaluation using analytical methods. The pH of the juices ranged from 5.80 to 6.90, total titratable acidity from 1.00 to 1.43 g/100%, total soluble solid from 5.00 - 7.00 ºBrix, and total solids from 5.56 to 6.71%. Proximate composition showed that protein, ash, and carbohydrate contents increased with higher garlic juice inclusion. The juices were also found to be rich in essential minerals such as calcium, potassium, iron, and magnesium. Microbiological analysis confirmed that all juice samples were safe for consumption. Sensory evaluation revealed that the addition of 10% of garlic juice received the highest consumer acceptance due to its balanced favour. These findings suggested that incorporating garlic juice into watermelon juice can enhance its nutritional profile and produce a microbiologically safe, consumer - acceptable functional beverage