Effective jam preparations from watermelon waste

Mohamad, Souad A. and Jamal, Parveen and Saheed, Olorunnisola Kola (2012) Effective jam preparations from watermelon waste. International Food Research Journal, 19 (4). pp. 1545-1549. ISSN 19854668 (P), 22317546 (O)

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Abstract

Watermelon waste materials remained one of the important food grade agro-wastes generated by most hospitality industries in Southeast Asia and particularly in Malaysia. Jam was prepared from watermelon rind with different flavours (vanilla, pineapple, strawberry, lemon and no flavour). Five different samples were prepared at various compositions T1 (50-50), T2 (80-20), T3 (60-40), T4 (40-60) and T5 (20-80) of rind and sugar. T1 (50-50) gave the best jam set. Ten man panel (trained) evaluated the jam for its sensory characteristics and physicochemical analysis. Sensory evaluation conducted among five flavours was significantly different at (p>0.05). Chemical analysis showed that ascorbic acid reduced greatly among all treatments during three month storage. Soluble sugar and pH also decreased gradually for T1 (from 4.96 to 4.40), T2 (from 4.92 to 4.21), T3 (from 4.74 to 4.11), T4 (from 4.62 to 4.51) and T5 (from 4.52 to 4.25) upon storage. Strawberry flavoured jam was most acceptable by the panel.

Item Type:	Article (Journal)
Additional Information:	2937/28977
Uncontrolled Keywords:	Watermelon, sensory evaluation, physicochemical analysis
Subjects:	T Technology > TA Engineering (General). Civil engineering (General)
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Engineering > Department of Biotechnology Engineering
Depositing User:	Prof.Dr. Parveen Jamal
Date Deposited:	15 Feb 2013 08:43
Last Modified:	28 Mar 2014 08:52
URI:	http://irep.iium.edu.my/id/eprint/28977

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