,
Sanogo Bougma,
Edwige Rosine Some/Tiodjio,
Pegdewende Ernest Kere,
Ariane Elyse Pare,
François Tapsoba,
Ckeikna Zongo,
Aly Savadogo
Natural juice production is an increasingly popular activity in Burkina Faso, but it is carried out under conditions that can sometimes affect its organoleptic and physicochemical qualities. This study aimed, therefore, to assess the impact of production technology and added sugar content on certain organoleptic and physicochemical parameters of artisanally produced watermelon juice to meet consumer preferences. Monitoring the production process consisted of analyzing the entire process in accordance with the Codex Alimentarius recommendations and its impact on the quality of watermelon juice. Sensory and physicochemical analyses were performed using standard methods. Five watermelon juice formulations named P0, P8, P10, P13, and P15, containing 0%, 8%, 10%, 13%, and 15% sugar, respectively, were produced according to a standard watermelon juice production scheme. Sensory analyses showed that, overall, the treatment had no major impact on the color, flavor, and texture of watermelon juice. No significant differences were found in the tasters’ assessments. However, the addition of sugar significantly altered the sweetness, consistency, and clarity of the juice. Physicochemical analyses confirmed these results, as pH, acidity, Brix degree, refractive index, and impurity content were significantly influenced by the addition of sugar to watermelon juice (pH from 3.97 to 4.14; acidity from 0.20 to 0.13 g/L; Brix degree from 18.60 to 27.23°B; refractive index from 1.36 to 1.37 and impurity content from 0.42 to 2.26 g/L. All analyses showed that adding 8% sugar to the juice was considered the most appealing formulation by the majority of judges.
| Published in | Journal of Food and Nutrition Sciences (Volume 13, Issue 5) |
| DOI | 10.11648/j.jfns.20251305.18 |
| Page(s) | 289-301 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2025. Published by Science Publishing Group |
Production Technology, Juice Formulations, Watermelon Fruit, Sensory Parameters, Physicochemical Parameters, Sugar Content
| [1] |
Toni H, Djossa TBA, Teka O, and Yédomonhan H. Abeilles pollinisatrices et production de la pastèque (Citrullus lanatus) dans la Commune de Kétou au Sud Bénin. Afrique Science, 2020. 16(1): 63-77.
https://www.afriquescience.net/admin/postpdfs/ef0b5963d509331bb6b685856dc51f221728674451.pdf |
| [2] |
Niane K, Ali MS, Ayessou NC, Cisse M, and Faye G. Production et stabilisation de nectar de deux variétés de pastèque (Citrullus lanatus). Afrique SCIENCE, 2021. 19(5): 1-11.
https://www.afriquescience.net/admin/postpdfs/89bbd18bb9e0d536c20fec2bca0141061721777630.pdf |
| [3] | FAO. Production of primary crops: Figs, dates, and other fruits. Organisation des Nations Unies pour l’alimentation et l’agriculture, 2023. |
| [4] | FAO. World food and agriculture – statistical yearbook 2023. Organisation des Nations Unies pour l’alimentation et l’agriculture, 2023. |
| [5] | MAR. Statistiques agricoles: Production fruitière nationale. Ministère de l’Agriculture et de la Ruralité de la République Algérienne Démocratique et Populaire. 2023. |
| [6] |
Yanogo PI, Sanogo S, and Yaméogo J. La pastèque (Citrullus lanatus), une opportunité pour les acteurs de la commercialisation dans la ville de Koudougou (Burkina Faso). Revue Ivoirienne de Géographie des Savanes, 2021. 10: 177–195.
https://www.ptonline.com/articles/how-to-get-better-mfi-results |
| [7] |
Kalaïtzis P and Craita E. Technologies innovantes post-récolte pour des chaînes de valeur durables. 2016.
https://shs.cairn.info/article/SCPO_CIHEA_2016_01_0275/pdf?lang=fr |
| [8] | FAO. Données sur les cultures et l’alimentation. Organisation des Nations Unies pour l’alimentation et l’agriculture, 2023. |
| [9] | Hamza N. Application des mycorhizes arbusculaires en culture maraîchère cas de la pastèque (Citrullus lanatus) (Doctoral dissertation, 2018. |
| [10] | Djabla H, Ferragui S, and Oudjani A. Valorisation biochimiques des extraits d'écorces de la pastèque (Citrullus lanatus) (Doctoral dissertation), Université Mouloud Mammeri, 2024. |
| [11] | Bendou H. Détermination de quelques paramètres physico-chimique de certains jus et l’étude de l’impact de la lumière sur leur qualité (Doctoral dissertation), Université Mouloud Mammeri, 2017. |
| [12] | Landri L and Simoud YL. Les propriétés nutritionnelles, antioxydantes et thérapeutiques de la pastèque (Citrulluslanatus), 2020. |
| [13] | Azokpota PP. Valorisation des variétés de mangue produites au Burkina faso: aspects biochimiques, biotechnologiques et nutritionnels (Doctoral dissertation), Université d’Abomey-Calavi, 2019. |
| [14] | Landais E, Randrianarisoa F, Eymard-Duvernay S, Ranaivo V, Arnaud L, Bastard G, and Treche S. Etat nutritionnel et consommation alimentaire pendant la période de soudure 2006-2007 dans deux communes (Sihanamaro, Ankilikira-Beanantara) de la région de l’Androy, 2007. |
| [15] | Rawson A, Tiwari BK, Patras A, Brunton N, Brennan C, Cullen PJ, and O'donnell C. Effect of thermosonication on bioactive compounds in watermelon juice. Food Research International, 2011. 44(5): 1168-1173. |
| [16] | Yıkmış S. Sensory, physicochemical, microbiological and bioactive properties of red watermelon juice and yellow watermelon juice after ultrasound treatment. Journal of Food Measurement and Characterization, 2020. 14(3): 1417-1426. |
| [17] | Codex A. Codex General Standard for Fruit Juices and Nectars (CODEX STAN 247-2005). Organisation des Nations Unies pour l’alimentation et l’agriculture (FAO)/Organisation mondiale de la santé (OMS), 2005. |
| [18] | Codex A. CXC 1-1969: Principes généraux d’hygiène alimentaire. Organisation des Nations Unies pour l’alimentation et l’agriculture et Organisation mondiale de la Santé, 2019. |
| [19] |
Lefebvre A and Bassereau JF. L’analyse sensorielle, une méthode de mesure au service des acteurs de la conception: ses avantages, ses limites, ses voies d’amélioration. Application aux emballages, 2003. 10: 3-11.
https://www.guillaumegronier.com/cv_documents/_CDRom_CONFERE/communications/02.Lefebvre.pdf |
| [20] | ISO 8586. Analyse sensorielle — Méthodologie - Recrutement et instructions des sujets. Organisation internationale de normalisation, 2014. |
| [21] | Ogodo C, Ugbogu C, Ekeleme G, and Nwachukwu O. Microbial quality of commercially packed fruit juices in South-East Nigeria. Journal of Basic and Applied Research in Biomedicine, 2025. 2(3): 240-245. |
| [22] | Sharma M, Luo Y, and Buchanan R. Microbial safety of tropical and subtropical fruits. In Postharvest biology and technology of tropical and subtropical fruits. Woodhead Publishing, 2011: 288-314. |
| [23] | Lu R, Qian P, He H, Yu J, Qi W, Zhang X, and Chen X. Model of inactivation kinetics of pressure resistant strains in low acid food by ultra-high pressure processing. Transactions of the Chinese Society of Agricultural Engineering, 2010. 26(9): 350-356. |
| [24] |
Guerrouf w-MSTK. Evaluation de la qualité physicochimique et bactériologique du lait pasteurisé et du lait UHT pendant la période de consommation, 2020.
https://dspace.univ-guelma.dz/jspui/bitstream/123456789/10668/1/GUERROUF_WAHIBA1602612452.pdf |
| [25] | Guichard E. Concilier qualité nutritionnelle et qualité sensorielle des aliments. L'alimentation à découvert, 2015. p. 328. |
| [26] | Oulhaci A, Teouzeghou S, Soufi AR, and Zitouni A. Mise en place de quelques protocoles de nettoyage et de désinfectiondes fruits et légumes» Production d’un nettoyant/désinfectant «Frucleaner (Doctoral dissertation, 2024. |
| [27] | Kourou F and Idris R. Écorces d’agrumes: compositions, bienfaits et valorisations en agroalimentaire (Doctoral dissertation), Université Mouloud Mammeri, 2024. |
| [28] | Bousbia A. Analyse Sensorielle des Produits Alimentaires. Support de Cours et de Travaux Pratiques, 2024. p. 1-87. |
| [29] | Collins JK. Bioavailability and antioxidant protection of lycopene from watermelon), Oklahoma State University, 2003. |
| [30] |
Naz A, Butt MS, Sultan MT, Qayyum MMN, and Niaz RS. Watermelon lycopene and allied health claims. EXCLI journal, 2014. 13: 650.
https://pmc.ncbi.nlm.nih.gov/articles/PMC4464475/pdf/EXCLI-13-650.pdf |
| [31] | Xianquan S, Shi J, Kakuda Y, and Yueming J. Stability of lycopene during food processing and storage. Journal of medicinal food, 2005. 8(4): 413-422. |
| [32] | Nemapare P, Gadaga TH, and Mugadza DT. Edible indigenous fruits in Zimbabwe: A review on the post-harvest handling, processing, and commercial value. Cogent Social Sciences, 2023. 9(1): 2229686. |
| [33] | Korzeniowska-Ginter R, Żyłowska A, and Owczarek T. Influence of production method and fruit selection on the colour and taste of raspberry syrups. Towaroznawcze Problemy Jakości, 2017. 3: 59-68. |
| [34] | Sojitra UV, Nadar SS, and Rathod VK. A magnetic tri-enzyme nanobiocatalyst for fruit juice clarification. Food Chemistry, 2016. 213: 296-305. |
| [35] | Chamayou A and Fages J. Broyage dans les industries agroalimentaires. Technologie des pulvérulents dans les IAA, 2003. p. 375-406. |
| [36] |
Demoulin C. Rhéophysique et potentiel colmatant de la phase dispersée d’un jus d’orange: vers un choix pertinent des conditions opératoires pour une optimisation de la microfiltration de jus de fruits (Doctoral dissertation), Université de Montpellier, 2022.
https://theses.hal.science/tel-04416236v1/file/DEMOULIN_2022_archivage.pdf |
| [37] | Udomkun P, Masso C, Swennen R, Innawong B, Fotso Kuate A, Alakonya A, and Vanlauwe B. Consumer preferences and socioeconomic factors decided on plantain and plantain-based products in the central region of Cameroon and Oyo state, Nigeria. Foods, 2021. 10(8): 1955. |
| [38] | Wang Y, Li W, Ma Y, Zhao X, and Zhang C. Effect of thermal treatments on quality and aroma of watermelon juice. Journal of Food Quality, 2018. 2018(1): 9242675. |
| [39] | Pinto VR, Dias ACC, de Assis FS, Barbosa LC, dos Santos PC, Alves JJS, and Pereira PAP. The effect of different types of sugars on the physicochemical characteristics, sensory acceptance, and bioactive compounds of jaboticaba jellies. Journal of Culinary Science & Technology, 2023. 21(2): 310-327. |
| [40] |
Defossez J. Vers un langage du goût: approche expérimentale d'une communication multimodale à destination des mangeurs (Doctoral dissertation), Université de Bourgogne, 2014.
https://theses.hal.science/tel-01137894v1/file/these_A_DEFOSSEZ_Juliette_2014.pdf |
| [41] | Brondel L, Jacquin A, Meillon S, and Pénicaud L. Le goût: physiologie, rôles et dysfonctionnements. Nutrition clinique et métabolisme, 2013. 27(3): 123-133. |
| [42] |
Faurie B. Les sucres et l'astringence: effet des polysaccharides présents dans le vin sur les interactions tanins-protéines (Doctoral dissertation), Université de Bordeaux, 2014.
https://theses.hal.science/tel-01176443v1/file/FAURIE_BENOIT_2014.pdf |
| [43] | Abreu F, Perez AM, Dornier M, and Reynes M. Potentialités de la microfiltration tangentielle sur membranes minérales pour la clarification du jus de pomme de cajou. Fruits, 2005. 60(1): 33-40. |
| [44] | Fellows PJ. Food processing technology: Principles and practice (4th ed.). Woodhead Publishing, 2017. |
| [45] | Djouder N and Mansour K. Préparation de boissons nectars à bases de trois fruits-analyses physicochimiques, sensorielles et microbiologiques (Doctoral dissertation), Université Mouloud Mammer, 2019. |
| [46] | N’ganzoua K, Camara B, and Dick E. Evaluation des changements physico-chimiques caractérisant le mûrissement au cours de l’entreposage de trois variétés de bananes Musa spp.(AAB, cv. Corne 1; AAA, cv. Poyo et AA, cv. Figue Sucrée). Sciences & Nature, 2010. 7(2). |
| [47] | Fundo JF, Miller FA, Garcia E, Santos JR, Silva CL, and Brandão TR. Physicochemical characteristics, bioactive compounds and antioxidant activity in juice, pulp, peel and seeds of Cantaloupe melon. Journal of Food Measurement and Characterization, 2018).. 12(1): 292-300. |
| [48] | Kyriacou MC, Soteriou GA, Rouphael Y, Siomos AS, and Gerasopoulos D. Configuration of watermelon fruit quality in response to rootstock-mediated harvest maturity and postharvest storage. JSFA, 2015).. 96(7): 2400-2409. |
| [49] | Cisse M, Dornier M, Sakho M, Ndiaye A, Reynes M, and Sock O. Le bissap (Hibiscus sabdariffa L.): composition et principales utilisations. Fruits, 2009. 64(3): 179-193. |
APA Style
Kagambega, B., Bougma, S., Some/Tiodjio, E. R., Kere, P. E., Pare, A. E., et al. (2025). Impact of the Production Process and Added Sugar Content on the Sensory and Physico-Chemical Characteristics of Natural Watermelon Juice. Journal of Food and Nutrition Sciences, 13(5), 289-301. https://doi.org/10.11648/j.jfns.20251305.18
ACS Style
Kagambega, B.; Bougma, S.; Some/Tiodjio, E. R.; Kere, P. E.; Pare, A. E., et al. Impact of the Production Process and Added Sugar Content on the Sensory and Physico-Chemical Characteristics of Natural Watermelon Juice. J. Food Nutr. Sci. 2025, 13(5), 289-301. doi: 10.11648/j.jfns.20251305.18
Share This Article
Twitter
Linked In
Facebook
Copy
Download@article{10.11648/j.jfns.20251305.18,
author = {Boureima Kagambega and Sanogo Bougma and Edwige Rosine Some/Tiodjio and Pegdewende Ernest Kere and Ariane Elyse Pare and François Tapsoba and Ckeikna Zongo and Aly Savadogo},
title = {Impact of the Production Process and Added Sugar Content on the Sensory and Physico-Chemical Characteristics of Natural Watermelon Juice
},
journal = {Journal of Food and Nutrition Sciences},
volume = {13},
number = {5},
pages = {289-301},
doi = {10.11648/j.jfns.20251305.18},
url = {https://doi.org/10.11648/j.jfns.20251305.18},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20251305.18},
abstract = {Natural juice production is an increasingly popular activity in Burkina Faso, but it is carried out under conditions that can sometimes affect its organoleptic and physicochemical qualities. This study aimed, therefore, to assess the impact of production technology and added sugar content on certain organoleptic and physicochemical parameters of artisanally produced watermelon juice to meet consumer preferences. Monitoring the production process consisted of analyzing the entire process in accordance with the Codex Alimentarius recommendations and its impact on the quality of watermelon juice. Sensory and physicochemical analyses were performed using standard methods. Five watermelon juice formulations named P0, P8, P10, P13, and P15, containing 0%, 8%, 10%, 13%, and 15% sugar, respectively, were produced according to a standard watermelon juice production scheme. Sensory analyses showed that, overall, the treatment had no major impact on the color, flavor, and texture of watermelon juice. No significant differences were found in the tasters’ assessments. However, the addition of sugar significantly altered the sweetness, consistency, and clarity of the juice. Physicochemical analyses confirmed these results, as pH, acidity, Brix degree, refractive index, and impurity content were significantly influenced by the addition of sugar to watermelon juice (pH from 3.97 to 4.14; acidity from 0.20 to 0.13 g/L; Brix degree from 18.60 to 27.23°B; refractive index from 1.36 to 1.37 and impurity content from 0.42 to 2.26 g/L. All analyses showed that adding 8% sugar to the juice was considered the most appealing formulation by the majority of judges.
},
year = {2025}
}
TY - JOUR T1 - Impact of the Production Process and Added Sugar Content on the Sensory and Physico-Chemical Characteristics of Natural Watermelon Juice AU - Boureima Kagambega AU - Sanogo Bougma AU - Edwige Rosine Some/Tiodjio AU - Pegdewende Ernest Kere AU - Ariane Elyse Pare AU - François Tapsoba AU - Ckeikna Zongo AU - Aly Savadogo Y1 - 2025/10/31 PY - 2025 N1 - https://doi.org/10.11648/j.jfns.20251305.18 DO - 10.11648/j.jfns.20251305.18 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 289 EP - 301 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20251305.18 AB - Natural juice production is an increasingly popular activity in Burkina Faso, but it is carried out under conditions that can sometimes affect its organoleptic and physicochemical qualities. This study aimed, therefore, to assess the impact of production technology and added sugar content on certain organoleptic and physicochemical parameters of artisanally produced watermelon juice to meet consumer preferences. Monitoring the production process consisted of analyzing the entire process in accordance with the Codex Alimentarius recommendations and its impact on the quality of watermelon juice. Sensory and physicochemical analyses were performed using standard methods. Five watermelon juice formulations named P0, P8, P10, P13, and P15, containing 0%, 8%, 10%, 13%, and 15% sugar, respectively, were produced according to a standard watermelon juice production scheme. Sensory analyses showed that, overall, the treatment had no major impact on the color, flavor, and texture of watermelon juice. No significant differences were found in the tasters’ assessments. However, the addition of sugar significantly altered the sweetness, consistency, and clarity of the juice. Physicochemical analyses confirmed these results, as pH, acidity, Brix degree, refractive index, and impurity content were significantly influenced by the addition of sugar to watermelon juice (pH from 3.97 to 4.14; acidity from 0.20 to 0.13 g/L; Brix degree from 18.60 to 27.23°B; refractive index from 1.36 to 1.37 and impurity content from 0.42 to 2.26 g/L. All analyses showed that adding 8% sugar to the juice was considered the most appealing formulation by the majority of judges. VL - 13 IS - 5 ER -
Department of Biochemistry, Joseph KI-ZERBO University, Ouagadougou, Burkina Faso; Department of Biology and Psychology, Kaya University Center, Kaya, Burkina Faso
Department of Biochemistry, Joseph KI-ZERBO University, Ouagadougou, Burkina Faso
Department of Biochemistry, Joseph KI-ZERBO University, Ouagadougou, Burkina Faso; Department of Biology and Psychology, Kaya University Center, Kaya, Burkina Faso
Department of Biochemistry, Joseph KI-ZERBO University, Ouagadougou, Burkina Faso
Department of Biochemistry, Joseph KI-ZERBO University, Ouagadougou, Burkina Faso; Department of Biology and Psychology, Kaya University Center, Kaya, Burkina Faso
Department of Biochemistry, Joseph KI-ZERBO University, Ouagadougou, Burkina Faso
Department of Biochemistry, Joseph KI-ZERBO University, Ouagadougou, Burkina Faso
Department of Biochemistry, Joseph KI-ZERBO University, Ouagadougou, Burkina Faso
Information