INVESTIGATION OF NUTRITIONAL AND CHEMICAL QUALITY OF MUSKMELON JUICE MIXED WITH VARIOUS SPICES

Abstract

The experiment to assess the physicochemical properties and mineral composition of muskmelon juice was conducted by the Department of Agricultural Chemistry at Hajee Mohammad Danesh Science and Technology University Dinajpur, between June and September 2023. Fresh muskmelon was cleaned with clean water, dried on tissue paper, peel off, cut, blended and mixed 15ml pulp + 85ml water with different five treatments, finally stored in refrigerated bottles for future use. Data was collected on moisture, pH, acidity, ash, protein, fat, vit-C, β-Carotene, vit-A, total sugar, carbohydrate, energy, Ca, Mg, Na, K, and sensory attributes. Biochemical composition changed significantly between treatments. High moisture, pH (98.34%, 6.89), acidity (0.18%), lowest ash (0.02%), lowest protein (0.04 g/100 mL), lowest fat and vit-C (1.37 mg/100 mL), lowest β-Carotene (0.05 mg/100 mL), lowest vit-A (0.02 mg/100 mL), lowest total, reducing, and non-reducing sugar (0.51%, 0.11, and 0.4%), lowest carbohydrate and energy (1.32%, 6.67 kcal/ml, respectively). On the other hand, the lowest moisture content and pH (86.65% and 5.93), lowest acidity (0.03%), highest ash content (0.17%) which as statistically similar with T2 (0.15%), highest protein content at 0.21 g/100 mL which was statistically similar with T2 (0.19 g/100 mL), highest fat and vit-C content (0.58% and 8.75 mg/100 mL), highest β-Carotene content (0.18 mg/100 mL) which was statistically similar with T2 (0.17 mg/100 mL), highest vit-A content (0.30 mg/100 mL) which was statistically similar with T2 (0.28 mg/100 mL), highest total and non-reducing sugar content (20.36%, 19.78%, respectively), highest carbohydrate content was observed in sample T1 with 13.02%, which was statistically similar with T2 (11.98%), highest energy (53.48 kcal/ml), highest calcium (Ca) content (6.01 mg/100 mL) which was statistically similar with T2 (5.93 mg/100 mL), highest magnesium content was observed in sample T1 (7.19 mg/100 mL), highest sodium content at 2.50 mg/100 mL, which was statistically similar with T2 (2.40 mg/100 mL), highest potassium content with 27.13 mg/100 mL was found in sample T1 while highest reducing sugar content was found in sample T2 (0.67%), which was statistically similar with T1 (0.58%). T2 scored 9 on colour, flavour, taste, and texture, suggesting it was ―liked extremely‖ whereas Samples T1 and T3 scored 8. The lowest grade was 4 (―disliked slightly‖) for control sample (TC). Based on the findings, T2 therapy was the best spice mix for nutrients, minerals, and social acceptance.