Evaluation of the quality of a beverage prepared from toasted melon seeds

Abstract

The study assessed the quality of beverage prepared from toasted melon (Colocynthis citrullus) seeds. The melon seeds were toasted at 120 o C for 10 min, dehulled manually, blended with hot water at 1:6 (kernel: water) ratio and the slurry was screened through a double folded cheese cloth. The extract was ameliorated with 5% (w/v) sucrose and then flavored with pineapple, vanilla, lemon, orange, banana and mango flavors. The chemical composition and sensory properties of the beverages were determined. The toasted melon beverage containing pineapple flavor was preferred to the other beverages. The toasted melon beverage containing 0.8 % pineapple flavor had 3.0% protein, 4.0% fat, 2.0% ash, 5.0% carbohydrate, 8.3 o Brix soluble solids and pH of 5.2. The non-flavored beverage was fairly acceptable. However, flavoring significantly (P<0.05) improved the sensory properties of the toasted melon beverage.