Evaluation of Major Elements, Physical Properties, and Hedonic Acceptance of Composite Cucurbitaceae Juice

This study evaluated the major mineral content, physical characteristics, and sensory acceptability of composite juices formulated from different proportions of Cucurbitaceae fruits, including watermelon, cantaloupe melon, sky melon, and cucumber.The juice formulations consisted of three ratios of watermelon (W): cantaloupe melon (CM): sky melon (SM): cucumber (C), namely P1 (4:3:2:1), P2 (2:4:3:1) and P3 (4:2:1:3).Sensory evaluation involving 25 panelists was conducted to assess color, viscosity, taste, aroma, and overall acceptability.Physical and chemical properties analyzed included color values (L*, a*, b*), viscosity, total dissolved solids (TDS), pH, and mineral content (potassium, sodium, and phosphorus).The results showed significant differences (P<0.05)among the three formulations.P1 was the most preferred, receiving the highest scores for taste (3.890.33)and overall acceptability (3.680.56),which may be attributed to its balanced composition and higher watermelon proportion that enhanced sweetness and aroma.Physically, P1 also demonstrated the highest TDS, indicating a greater concentration of soluble solids.In terms of mineral content, P2 contained the highest potassium level (81.12mg/100g), while P3 had the highest sodium content (8.07mg/100g) and the lowest pH, indicating higher acidity.These findings suggest that formulation P1 (4:3:2:1) offers the most favorable combination of sensory quality, physical stability, and nutritional benefits, making it a promising functional beverage for supporting health and vitality.