Formulation and Sensory Evaluation of a Fruit Punch Containing Watermelon Juice

The objective of this work was to formulate and test the acceptability of a fruit punch containing watermelon juice. Frozen concentrated watermelon, pineapple, and orange juices, sugar and citric acid were used to formulate five categories of fruit punches containing each 100%, 50%, 20%, and 10% juices. The 10% juices had 15:1 and 25:l Brix:acid ratios while the others had 15:l Brix:acid ratio. Optimum proportions of juices were determined, using mixture response surface methodology, laboratory sensory evaluation, and small scale consumer tests. Results indicated a highly acceptable product could be formulated within each category of punch, and in each case, up to 80% watermelon could be used in the formulation.