Impact of the Production Process and Added Sugar Content on the Sensory and Physico-Chemical Characteristics of Natural Watermelon Juice

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.