EVALUATION OF THE GLYCEMIC INDEX, PHYSICOCHEMICAL, AND SENSORY ATTRIBUTES OF PULPY JUICE BLENDS MADE FROM GUAVA (PSIDIUM GUAJAVA) AND WATERMELON (CITRULLUS LANATUS) FRUITS

Abstract

Background: The rising need for informed food choices emphasized the evaluation of the nutritional properties of new foods Objective: The study evaluated the glycemic index, physicochemical, and sensory attributes of pulpy juice blends made from Guava and watermelon fruits. Methodology: The experimental study produced juices from fresh matured guava and watermelon fruits purchased from a Nigerian market, and introduced variety by blending the juices in ratios of 70:30, 50:50, and 30:70. The blends’ physicochemical properties were determined with standard procedures. Thirty non-diabetic student (20 – 30 years) volunteers were purposively selected and used for glycemic response study and sensory evaluation with a 9-point hedonic scale. Data were analysed with IBM Statistical Product for Service Solution (version 21.0), and presented with descriptive statistics (Mean and Standard Deviation). The significance was judged at p<0.05. Result: The blends’ physicochemical properties ranged from 4.5 to 4.75 pH, 0.17 to 0.20 titratable acidity, and 10.0 to 11.10 total soluble solids. Sample A (70% guava:30% watermelon) had 68mg/dl mean glycemic values at 0 minutes, 80mg/dl peak at 120mins. Sample B (50% guava:50% watermelon) had 66mg/dl at baseline, 82mg/dl peak at 30mins, and 74mg/dl at 120 mins. Sample C (30% guava:70% watermelon) had 73mg/dl at baseline, 82mg/dl peak at 30 to 90mins, and 75mg/dl at 120 mins. The samples’ (A, B, C) glycemic index was 19, 26, and 21 respectively. The sensory scores ranges were 5.2 to 7.73 (appearance), 5.53 to 7.87 (taste), 5.87 to 7.53 (flavor), 5.73 to 7.33 (texture), and 5.93 to 8.40 (general acceptability). Conclusion: The blends will contribute to varied healthy foods