EFFECTS OF THERMOSONICATION ON WATERMELON RIND-HONEY BEVERAGE

  • N. HUSSAIN
  • N. AZHAR Miss
  • S.G.S. RAJOO

Abstract

This 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
Published
2019-09-18
How to Cite
HUSSAIN, N.; AZHAR, N.; RAJOO, S.G.S.. EFFECTS OF THERMOSONICATION ON WATERMELON RIND-HONEY BEVERAGE. Italian Journal of Food Science, [S.l.], v. 31, n. 4, sep. 2019. ISSN 1120-1770. Available at: <https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/1345>. Date accessed: 08 dec. 2019. doi: https://doi.org/10.14674/IJFS-1345.