A novel halal and healthy jam product from fruit wastes

Mohamad, Souad A. and Jamal, Parveen (2012) A novel halal and healthy jam product from fruit wastes. Research Report. s.n, Kuala Lumpur. (Unpublished)

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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:	Monograph (Research Report)
Additional Information:	2600/33651
Uncontrolled Keywords:	watermelon peels, jams, pectin, characterization, processing, storage
Subjects:	T Technology > T Technology (General) > T175 Industrial research. Research and development
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Economics and Management Sciences > Department of Business Administration Kulliyyah of Engineering > Department of Biotechnology Engineering Kulliyyah of Engineering > Department of Manufacturing and Materials Engineering
Depositing User:	Sr. Norsyaziela Zulkefli
Date Deposited:	19 Jun 2015 10:13
Last Modified:	19 Jun 2015 10:13
URI:	http://irep.iium.edu.my/id/eprint/33651

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