Functional beverage prepared from watermelon (Citrullus lanatus) blended green tangerine (Citrus reticulata) juice

This research was performed to evaluate the effect of mixing ratios (A: 20%/80%, B: 30%/70%, C: 40%/60%, D: 50%/50%, E: 60%/40%, F: 70%/30%, G: 80%/20%) of watermelon/green tangerine juice to the physicochemical, antioxidant and microbiological properties of the blended drink. Results showed that there was no significant difference in homogeneity index among different groups of mixing formula. The more watermelon juice was incorporated, the lower value of total soluble solid, titratable acidity, lycopen content, phenolic content, ascorbic acid content, DPPH (2, 2-diphenyl-1- picryhydrazyl) free radical sequestration of functional beverage. Meanwhile, the total plate count was recorded at accumulated load by the more watermelon juice added. Coliform, yeast and mold were not detected in all preserved samples. This proved that the formulated watermelon-green tangerine beverage meet food safety requirement. It could be used as an instant drink in a convenience way.