Chemical, antioxidant and sensory properties of tomato-watermelon-pineapple blends, and changes in their total antioxidant capacity during storage

A conductometric analysis of the effect of condensate of peroxides generated during lipid oxidation in an accelerated stability test was adapted to test the hypothesis that total antioxidant capacity of tomato products would sometimes increase during processing and in storage. Tomato pulp blends made from a mixture of tomato (Lycopersicon esculentum var Roma VF), watermelon (Citrullus vulgaris var Babylack) and pineapple (Ananas comosus var Smooth cayennes) were analysed for basic quality profiles of dry matter, Brix, titratable acidity (TTA) and pH, total reducing sugars, Component antioxidants phytochemicals and total antioxidant capacity. The lowest sensory score (overall impression) of 4.80 ± 2.59 was recorded for tomato juice while, blend TWP 111p had highest score of 6.20 ± 1.99. There was significant difference (P