Physico-chemical, Sensory and Microbial Analysis of Wine Produced from Watermelon (Citrullus Lanatus) and Pawpaw (Carica Papaya) Blend.

Abstract

The study was conducted to develop a ready-to-serve (RTS) wine using pawpaw (Carica papaya) and watermelon (Citrullus lanatus) blend using the following ratio PJ:WMJ, 90:10, 80:20, 70:30: 60:40 50:50 with sugars, distilled water, and potassium metabisulphite and yeast (Saccharomyces cerevisae). The results of physico-chemical analysis revealed that titratable acidity ranged from 1.00 to 1.70% lactic acid while pH from 2.00-3.00, total soluble solids (brix level) ranged between 12.00-13.00⁰brix, total solid varied significantly from 1.50-2.00%, and specific gravity from 0.784 - 1.020%. Vitamin C contents ranged from 7.00-9.00x10^-4mg/100g while vitamin B1 content ranged from 8.80 to 10.00mg/100g and Vitamin A ranged from 20.00-24.00mg/100g. Samples subjected to sensory evaluation revealed that there were no significant difference at (p < 0.05) among the wine samples with respect to colour, aroma, taste, consistence, and overall acceptability. Findings of microbial studies showed tolerable no of total plate counts in the formulated wine which is safe for human consumption. From the result of quality assessments, the formulated wine sample coded 672 was found to be superior in quality and could be stored at 30 +2⁰C for a minimum period of six months without any significant changes in quality.

Keywords: watermelon, pawpaw, physicochemical, microbiological, sensory