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Youssef,, K., Shatta, A. (2006). SOME PHYSICAL, CHEMICAL AND RHEOLOGICAL CHARACTERISTICS OF WATERMELON JUICE, CONCENTRATE AND SYRUP. Journal of Food and Dairy Sciences, 31(9), 5785-8794. doi: 10.21608/jfds.2006.236857
Kh. M. Youssef,; Adel A. Shatta. "SOME PHYSICAL, CHEMICAL AND RHEOLOGICAL CHARACTERISTICS OF WATERMELON JUICE, CONCENTRATE AND SYRUP". Journal of Food and Dairy Sciences, 31, 9, 2006, 5785-8794. doi: 10.21608/jfds.2006.236857
Youssef,, K., Shatta, A. (2006). 'SOME PHYSICAL, CHEMICAL AND RHEOLOGICAL CHARACTERISTICS OF WATERMELON JUICE, CONCENTRATE AND SYRUP', Journal of Food and Dairy Sciences, 31(9), pp. 5785-8794. doi: 10.21608/jfds.2006.236857
Youssef,, K., Shatta, A. SOME PHYSICAL, CHEMICAL AND RHEOLOGICAL CHARACTERISTICS OF WATERMELON JUICE, CONCENTRATE AND SYRUP. Journal of Food and Dairy Sciences, 2006; 31(9): 5785-8794. doi: 10.21608/jfds.2006.236857

SOME PHYSICAL, CHEMICAL AND RHEOLOGICAL CHARACTERISTICS OF WATERMELON JUICE, CONCENTRATE AND SYRUP

Article 1, Volume 31, Issue 9, September 2006, Page 5785-8794  XML PDF (147.96 K)
Document Type: Original Article
DOI: 10.21608/jfds.2006.236857
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Authors
Kh. M. Youssef,; Adel A. Shatta
Food Technology Dept... Fac. of Agric.. Suez Canal Univ.. ismailla. Egypt
Abstract
Watermelon is a rich natural source of iycopene. a carotenoid of great interest
because of its antioxidant activity and potential health benefits. Watermelon is
consumed mainly in its whole or fresh-cut form. There are little works on processing of
watermelon into different products. Our objective was to produce watermelon juice.
concentrate and syrup and study the physical. chemical and rheological properties of
these products.
The results showed that watermelon Juice had a low acidity and high iycopene
(2.75 mg 100g“) content and non-Newtonian flow behavior. Concentration process
led to decrease the iycopene content to 1.3? mg 1009'1 for 23.0 “Brix concentrate. but
it increased with concentration to 3.03 mg 1009'1 for 56.0 “Brix concentrate. The
acidity. pectins and color index value of waterrneion juice significantly increased with
concentration. Concentration process and syrup production had a pronounced effect
on the color attributes of the products. Watermelon concentrates had non-Newtonian
flow behavior (pseudoplastic). Plastic viscosity. consistency coefficient and viscosity
at 10 rpm values increased with concentration. while Ea decreased.
Keywords: Watermelon juice. concentration. rheological properties. physical
properties. chemical properties. syrup. icpene.
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