Abstract
AbstractThe effect of thermal treatments on physicochemical, bioactive compounds, and shelf life of watermelon flesh‐rind drinks was evaluated. An attempt was made for the by‐product utilization of watermelon rind as one of the major ingredient. Three different blends of watermelon flesh and rind juices (T1(100:0), T2(90:10), and T3(80:20), respectively) were pasteurized by ohmic and thermal heating (80 ± 1°C for 3 min) and were stored at refrigerated condition for 90 days. It was found that, thermal treatments and storage induced a significant change in all the quality parameters and ohmic heating for pasteurization was effective in obtaining superior quality watermelon drinks. TSS, pH, reducing sugar, total sugar, viscosity, and overall acceptability, showed a significant difference between the two heating methods while nonsignificant effect was observed for titrable acidity and browning index and citrulline content at 5% level of significance. The microbial counts were lower for ohmic heated pasteurized watermelon juices than thermal pasteurization during entire storage period. Ohmically pasteurized treatments T2 and T3 were microbiologically safe while T2 was best organoleptically. Ohmically pasteurized drink T2 treated with @1.00% beetroot and @2.00% fennel extract was acceptable in respect of all quality parameters up to 90 days under refrigerated storage.
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