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CHEMICAL, PHYSICAL AND SENSORY CHARACTERIZATION OF WATERMELON RIND PICKLES 1
Author(s) -
SIMONNE A.,
CARTER M.,
FELLERS R.,
WEESE J.,
WEI C. I.,
SMONNE E.,
MILLER M.
Publication year - 2003
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2003.tb00494.x
Subject(s) - sensory system , food science , characterization (materials science) , chemistry , psychology , cognitive psychology , nanotechnology , materials science
This study evaluated seven existing watermelon rind pickle formulations (representing various soaking pretreatments including lime, brine and water) for their chemical, physical, sensory properties, safety, and suitability for industrial production. Titratable acidity (P = 0.0094), pH (P = 0.0042), color (P = 0.0153) and texture (P = 0.0373) were significantly different among various formulations; whereas, viscosity (P = 0.6603), total solids (P = 0.1175), and moisture (P = 0.2519) were not. Sensory data using a mixed gender consumer panel (n = 300, age range 18–65) indicated that overall, consumers preferred lime‐soaked samples over brine or water pretreatments. Correlation existed between texture and crunchiness rating (r = 0.80). In addition, older consumers rated overall preference of watermelon rind pickles higher than younger adults (P = 0.0001). Six out of seven formulations used in this study are considered safe for industrial production with current processing times and temperatures (with pH below 4.0); however, one formulation with a final pH nearing 4.6 is considered not safe for current processing conditions.