
	Journal of Food Resource Science
	Year: 2015 \| Volume: 4 \| Issue: 3 \| Page No.: 49-61 DOI: 10.3923/jfrs.2015.49.61

Microbiological and Some Sensory Attributes of Water Melon Juice and Watermelon-orange Juice Mix

U.J.J. Ijah, H.S. Ayodele and S.A. Aransiola

Abstract: Juice was produced from watermelon and stored at room (28±2°C) and refrigeration (8°C) temperatures and was analyzed for its microbiological and nutritional qualities. The total aerobic bacterial, coliform, mold and yeast counts increased with time. Total aerobic bacterial counts ranged from 1.5×10² to 3.6×10³ for water melon juice (WM), 1.3×10³ to 2.3×10² for water melon/orange juice mix (WO) and 1.0×10³ to 2.9×10² for commercially packaged juice (ST). Coliform counts were 1.0×10³ to 2.9×10² for WM, 2.1×10² to 2.3×10³ for WO and no counts were recorded for ST, while the yeast counts ranged from 2.4×10² to 2.6×10³ for WM, 2.4×10³ to 3.2×10³ for WO and 0 to 1.2×10² for ST. Bacteria isolated were Bacillus sp. Staphylococcus aureus, Klebsiella sp. and Pseudomonas sp., while the mold isolates were Aspergillus niger, Aspergillus flavus and Mucor sp. The yeast isolate was Saccharomyces cerevisiae. Vitamin C and total solid contents decreased with time while total titratable acidity and ash content increased on storage in freshly made juice samples, commercially packaged juice which served as a control showed negligible changes. The general acceptability tests revealed that the commercially packaged juice (ST) was preferred on account of taste and flavor while water melon juice (WM) was preferred based on colour. The water melon/orange juice mix (WO) was however, not preferred because of colour, flavor and taste.

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How to cite this article:

U.J.J. Ijah, H.S. Ayodele and S.A. Aransiola, 2015. Microbiological and Some Sensory Attributes of Water Melon Juice and Watermelon-orange Juice Mix. Journal of Food Resource Science, 4: 49-61.

DOI: 10.3923/jfrs.2015.49.61

URL: https://scialert.net/abstract/?doi=jfrs.2015.49.61

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