1. Sensory Evaluation of Blenderized Watermelon Flesh Juice With and Without the Rind
- Author
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Kayla Buenaventura, Mee Young Hong, Cassandra Wickstrom, Liyue Zhang, and Changqi Liu
- Subjects
Nutrition and Dietetics ,Smell Perception ,Food Science and Nutrition ,Flesh ,Medicine (miscellaneous) ,Sensory system ,Food science ,Biology ,Food Science - Abstract
OBJECTIVES: Although the rind of a watermelon contains much of health benefiting nutrients, it is much less appreciated by consumers and is often disposed. The purpose of this study was to compare sensory properties of blenderized watermelon (WM) flesh juice with and without rind. METHODS: Twenty-three semi-trained college students (age 26.1 ± 6.0 y, BMI 22.7 ± 3.1 kg/m(2), 18 females and 5 males) participated in the sensory evaluation of blenderized WM flesh juice with and without the rind. Participants were asked to identify the unique sample among three samples in a triangle test. In addition, participants rated color, consistency, smell, flavor, sweetness, mouthfeel, aftertaste, and acceptance of the two samples using a 7-point hedonic scale. Each sample was presented in a 2-ounce clear plastic condiment cup with a randomly assigned number. Panelists were asked to rinse their mouths with water before assessing each sample. The triangle test and hedonic scaling were analyzed by binomial analysis and t-test, respectively. RESULTS: The majority of the panel (21 out of 23 panelists) could distinguish the odd sample from the other samples in the triangle test (P
- Published
- 2021