EFFECTS OF THERMOSONICATION ON WATERMELON RIND-HONEY BEVERAGE
AbstractThis study addressed the effects of different thermosonication conditions (temperature and time) in treating watermelon rind beverage containing honey on its physicochemical, vitamin C content and microbiological properties under different storage conditions (4 ͦc and 25 ͦc) in a week. The optimum thermosonication condition for treating the beverage was at 65 ͦc for 60 min, significantly affecting its juice separation (stored under 4 ͦc in a week) (11.3%), total colour difference value (1.67) and microbiological values (6.215 log CFU/mL). Thus, watermelon rind beverage containing honey treated with thermosonication and stored at 4oc is a potential new food waste-based product.
Keyword: Physicochemical; storage; thermosonication; vitamin C; waste; watermelon rind
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