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Title: The Use of Lycopene-rich Watermelon Juice or Juice Concentrate in Different Food Systems

Author
item SIDDIQ, MUHAMMED - MICHIGAN STATE UNIV.
item HARTE, JANICE - MICHIGAN STATE UNIV.
item DOLAN, KURT - MICHIGAN STATE UNIV.
item KHAN, ANWAR - PUNJAB FOOD DEPT.PAKISTAN
item COLLINS, JULIE - EOSU, WILBURTON, OK
item Perkins Veazie, Penelope

Submitted to: International Food Technology Meeting Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: 1/1/2006
Publication Date: 6/1/2006
Citation: Siddiq, M., Harte, J., Dolan, K., Khan, A., Collins, J.K., Perkins Veazie, P.M. 2006. The Use of Lycopene-rich Watermelon Juice or Juice Concentrate in Different Food Systems [abstract]. International Food Technology Meeting Abstracts. p. 223.

Interpretive Summary:

Technical Abstract: The U.S. ranks 4th in world production of watermelon. Watermelon is primarily consumed in whole or fresh-cut form; its foodservice uses rarely go beyond these forms. Watermelon is rich in lycopene, a carotenoid thought to protect against certain cancers and cardiovascular disease. In our previous study, methods to extract watermelon juice were standardized. There is a need to develop an acceptable quality watermelon juice concentrate and evaluate its use in different food products. Our objective was to develop acceptable quality lycopene-rich food products using watermelon juice and/or juice concentrate as an ingredient. Watermelon juice was concentrated by different methods to either 42C brix and pasteurized (85C, 15 seconds) for blends with apple, white grape, cherry, pineapple, and mango juices: or 65C brix for use as an ingredient in different food products. Juice concentrate was evaluated for lycopene content and other quality attributes. The quality of juice blends and other products was evaluated for sensory attributes of color, aroma, flavor, and overall acceptability. Juice concentration temperature (50-65C) and pasteurization had no significant effect on lycopene content. Lab-scale vacuum evaporation produced better quality concentrate than the pilot-scale falling film process. Juice blend containing 25% pineapple and 75% watermelon juice scored highest (7.25 on a 1-9 hedonic scale) for overall acceptability by a consumer panel: all other juice blends scored over 5. Yogurt, muffins, brownies, and bread made with 3% addition of 65 brix concentrate showed better overall quality attributes than those made with 5% level, as evaluated by a small trained panel. Lycopene was stable to baking and yogurt making process. The addition of watermelon juice or concentrate presents an excellent opportunity to manufacture lycopene-rich juice blends and dairy and bakery products.