Effective jam preparations from watermelon waste

Souad A.M., . and Jamal P., . and Olorunnisola K. S., . Effective jam preparations from watermelon waste. pp. 1545-1549. ISSN 2231-7546

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 (p0.05). 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.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/19%20(04)%202012/35%20I...

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 (p0.05). 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.

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Item Type:	Article
AGROVOC Term:	Watermelons
AGROVOC Term:	Waste disposal
AGROVOC Term:	Jams
AGROVOC Term:	Ascorbic acid
AGROVOC Term:	Citrullus lanatus
AGROVOC Term:	Agricultural practices
AGROVOC Term:	Food industry
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22248

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