SENSORY EVALUATION OF LOW SUGAR WATERMELON BY CONSUMERS

Abstract

Red-fleshed watermelons contain lycopene, a compound that has health functional properties. Watermelon intake may be restricted for individuals who have diabetes or those who limit carbohydrate intake. Recently, a low-sugar watermelon (<6% soluble solids content) was developed using traditional plant breeding techniques. Low-sugar and a commercial variety of watermelon (9% SSC) were washed, cut in half and red flesh was removed and cut into cubes. Low and high levels of artificial sweetener were added to the low-sugar watermelon. Students at a Native American school (grades 1 through 12) and adults at a Native American Feeding Center were asked to rate how much they liked or disliked the watermelon using a seven-point hedonic scale. Lycopene and other carotenoids were analyzed from samples using established methods. Artificially sweetened melons were rated as acceptable as commercial control melons for taste. Lycopene and total carotenoid levels were similar among the treatments. These results show that artificially sweetened low-sugar watermelons were acceptable to Native American consumer groups.