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watermelon

Papers (5)

Comprehensive Evaluation of Nutritional, Phytochemical, and Functional Properties of Watermelon-Tiger Nut Juice Blends

Joseph, Buraimoh O. & Yohanna Adamu D. · Asian Food Science Journal · 2025

The study investigated the physicochemical properties, phytochemical composition, antioxidants activity, and sensory quality of ready-to-serve beverage produced from blends of watermelon and tiger nut juices. Watermelon and tiger nut were separately processed into juices blended...

Open access Research Article 10.9734/afsj/2025/v24i6797

Moisture Adsorption Characteristics of Freeze-Dried Composite Tropical Fruit Purees and Application to Shelf Life Prediction in Flexible Packages

Jack Amedu Ankeli, Ogbene Gillian Igbum, Friday Godwin Okibe, Charles Chukwuma Ariahu & Ndi Betrand Bongjo · Asian Food Science Journal · 2025

The moisture adsorption characteristics of freeze-dried watermelon, orange, and mango composite fruit purees were determined using the standard gravimetric method at 20, 25, 30, 40 and 50°C respectively over a water activity range of 0.11-0.95 and the data analyzed using the BET,...

Open access Research Article 10.9734/afsj/2025/v24i2770

Evaluation of Physicochemical Characteristics and Sensory Qualities of Fruit Roll Ups Made from Watermelon

Nur Farah Hani Muhamad, Noor Zainah Adzaly, Madzlan Kasran, Hasnisa Hashim, Siti Nurathirah Abu Hassan, Siah Watt Moey, Teoh Chin Chuang, Zainun Mohd Shafie, Adawiyah Akbar, Norman Isman, Mohd Fakhri Hashim, Hairiyah Mohamad, Khairol Nadia Abd Halim & Nurul Nabilah Mohd Fiteri · Asian Food Science Journal · 2024

Watermelon biomass can be categorised into flesh, seed, and rind. Although discarded, the rind is edible and nutritious. Objective: The study aimed to optimise watermelon fruit rolls-up formulation combining the flesh and rind purees. F1 (80:0), F2 (70:10), F3 (60:20), F4 (50:30)...

Open access Research Article 10.9734/afsj/2024/v23i11749

Production and Quality Evaluation of Mixed Juice Blend from Soursop (Annona muricata), Mango (Mangifera indica) and Watermelon (Citrullus lanatus)

C. Arum & J. C. Ani · Asian Food Science Journal · 2021

Aims: To evaluate the chemical, microbiological, physico-chemical and sensory properties of fruit juice produced from blends of soursop, mango and watermelon. Study Design: The data obtained were analyzed using statistical package for social science (SPSS) version 20. The mean an...

Open access Research Article 10.9734/afsj/2020/v19i430246

Antisecretory Effects of Watermelon (Citrullus lanatus) Juice in Male Albino Rats

Francis S. Oluwole, Morufu E. Balogun & Adedeji G. Temitope · Annual Research & Review in Biology · 2013

Aims: To evaluate the effects of the juice of Citrullus lanatus (watermelon) on gastric acid secretion and pH in Indomethacin-induced ulceration in male albino rats. Study Design: The experiment was divided into two studies. Under each study, four groups of rats were pre-treated...

Open access Research Article