Physiochemical Properties and Sensory Evaluation of Pineapple and Water Melon Juice Blends

V.C. Wabali *

Department of Food, Nutrition and Home Science, Faculty of Agriculture, University of Port -Harcourt. P.M.B. 5323, Port Harcourt, Nigeria.


Department of Crop and Soil Science, Faculty of Agriculture, University of Port-Harcourt, P.M.B. 5323, Port-Harcourt, Nigeria.

*Author to whom correspondence should be addressed.


Pineapple and Watermelon juice were produced from harvested fruits and formulated into various blends such as (A= A= 100ml P: 0ml WM; B= 80ml P:20ml WM; C= 60ml P:40ml WM; D=40ml P:60ml WM; E=20ml P:80ml WM; F=0: 100ml WM). The formulated blends were pasteurized, bottled and evaluated for moisture content, protein, crude fibre, ether extract and total carbohydrate values respectively. The physico chemical properties of total brix and vitamin C content of the blends, and the degree of product acceptability determined by using a hedonic scale ranking of preference.

The results obtained revealed that the moisture content values of the blends ranged from 94.68 – 96.3%, Ash 0.50 – 1.03%, protein 0.04 – 0.38%, ether extract 0.05 – 0.17%, and total carbohydrate 2.81 – 3.94% respectively. The results further revealed that the samples containing pineapple juice only were significantly higher than all other formulated blends in vitamin C 2.37mg/100g, total sugar brix 11.00 and total titratable acidity 5.11%. Increasing the concentration of the water melon juice in the blends led to a reduction in vitamin C, total sugar brix and titratable acidity level in the juices.

Keywords: Pineapple, watermelon, fruit juice, total brix, titratable acidity

How to Cite

Wabali , V., & Oghenenyerhovwo. (2024). Physiochemical Properties and Sensory Evaluation of Pineapple and Water Melon Juice Blends. Asian Journal of Food Research and Nutrition, 3(1), 157–163. Retrieved from


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