Effect of Processing Techniques on the Quality Parameters of Muskmelon Juice: A Review

Authors

  • Pinky Fatima Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
  • Muhammad Nadeem Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
  • Bilal Ahmad Khan Department of Agronomy, College of Agriculture, University of Sargodha, Sargodha, Pakistan
  • Abdul Rehman Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
  • Qurat-ul-An Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
  • Rizwan Nisar Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
  • Saima Noreen Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
  • Khansa Fiaz Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
  • Samina Kauser Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
  • Muhammad Zakriya University of Engineering and Technology, Lahore, Pakistan
  • Javed Shoukat Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
  • Muhammad Ather Nadeem Department of Agronomy, College of Agriculture, University of Sargodha, Sargodha, Pakistan
  • Muhammad Zeeshan Department of Plant Breeding & Genetics, College of Agriculture, University of Sargodha, Sargodha, Pakistan

Keywords:

Sonication, Microwave, Thermosonication, Antioxidants, Physiochemical Analysis

Abstract

Muskmelons possess strong therapeutic value. Muskmelon possesses antioxidant, anti-ulcer, anti-oxidative, free radical scavenging
and anti-diabetic properties due to dietary fiber, beta- carotene, Ascorbic acid and minerals present in it. The study was planned to investigate the effect of different preservation techniques on the quality of muskmelon juice. It was concluded that because of its numerous health benefits, Muskmelon should also be processed for squash preparation and many other value-added products as it is nutritious fruit and sugarcane should be processed as a beverage. It should be processed and preserved by different preservation techniques like thermosonication as it enhances physicochemical attributes and sensory properties of muskmelon juice.

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Published

2023-02-03

How to Cite

Pinky Fatima, Muhammad Nadeem, Bilal Ahmad Khan, Abdul Rehman, Qurat-ul-An, Rizwan Nisar, Saima Noreen, Khansa Fiaz, Samina Kauser, Muhammad Zakriya, Javed Shoukat, Muhammad Ather Nadeem, & Muhammad Zeeshan. (2023). Effect of Processing Techniques on the Quality Parameters of Muskmelon Juice: A Review. GU Journal of Phytosciences, 3(1), 65–72. Retrieved from https://jphytosci.com/index.php/GUJP/article/view/87

Issue

Vol. 3 No. 1 (2023): GU Journal of Phytosciences [January, 2023]

Section

Review Paper

License

Copyright (c) 2023 The Authors

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