39B-36

A. Simonne, M. CARTER, R. Fellers, J. Weese, C. I. Wei, and E. Simonne. Department of Nutrition and Food Science, Auburn University, 328 Spidle Hall, Auburn, AL 36849

Watermelon (Citrullus Lanatus [Thumb.] Matsum. & Nakai) rind pickle, though not widely known as an edible commodity, is a popular condiment in the southern U.S.A., often served with meats or as a relish. Recipes and formulations of the pickle have been passed through generations without much scientific information. The objectives of this study were to evaluate existing formulations of watermelon rind pickle for their chemical, physical and sensory properties; and to select preferred formulations for industrial production. Seven formulations, representing various soaking pre-treatments [lime (D, M, P, U), brine (E, S) and water (H)] were selected from traditional southern U.S. culinary literature. The pickles were produced at a bench top scale following GMP in three replications. After a two-week equilibration period, they were evaluated for chemical [AOAC methods] (pH, titratible acidity, total solid, moisture), physical (texture- force required to deform pieces, brine color [Hunter L a b] and brine viscosity) and sensory (appearance, crunchiness, sweetness and overall preference) characteristics. Titratible acidity (p=0.0094), pH (p=0.0042), color (p=0.0153) and texture (p=0.0373) were significantly different among various formulations; whereas, viscosity (p=0.6603), total solid (p=0.1175), and moisture (p=0.2519) were not. One formulation (U) having a final pH nearing 4.6 was eliminated because of safety concerns. Sensory data of six formulations using a mixed gender consumer panel (n=150, age range18-65 years) indicated that overall, consumers preferred lime-soaked samples (P, D, M) over salt or water pre-treatments. In addition, older consumers rated overall preference of the product higher than the younger group (p=0.0001). Texture was positively correlated with crunchiness rating (r=0.8). This information on chemical, physical and sensory characteristics of watermelon rind pickles can be used for further optimization for industrial scale production.

Key words: pickle, pre-treatment, watermelon rind pickle, sensory characteristics