Effects of drying on the physical characteristics of dehydrated watermelon rind candies

Wan Nur Zahidah Wan Zainon, . and Nur Farah Hani Muhamad, . and Saniah Kormin, . and Mohd. Irwani Hafiz Sahid, . Effects of drying on the physical characteristics of dehydrated watermelon rind candies. pp. 115-123. ISSN 1394-9829

Dehydrated watermelon (Citrullus lanatus) rind candy was prepared using osmotic dehydrated process that involves slow impregnation of syrup before drying at 50 C and 60 C for 8 14 and 20 h. It can be seen that the drying temperature and time significantly affected the moisture content and water activity of the dehydrated candy. The moisture content and water activity significantly decreased with increasing drying temperature and time. The hardness and stickiness of the watermelon rind candy slightly increased with increasing drying time at 50 C and 60 C. For colour evaluation the L values of dehydrated watermelon rind candy slightly decreased with increasing drying time while the a values slightly increased with increasing drying time. Watermelon rind candy that was dehydrated at 50 C for 14 h was the most preferred sample by the panellists as it received the highest score for texture taste and overall acceptability attributes.

Full text available from: Official URL: http://ejtafs.mardi.gov.my/jtafs/42-2/Watermelon.p...

Abstract

Dehydrated watermelon (Citrullus lanatus) rind candy was prepared using osmotic dehydrated process that involves slow impregnation of syrup before drying at 50 C and 60 C for 8 14 and 20 h. It can be seen that the drying temperature and time significantly affected the moisture content and water activity of the dehydrated candy. The moisture content and water activity significantly decreased with increasing drying temperature and time. The hardness and stickiness of the watermelon rind candy slightly increased with increasing drying time at 50 C and 60 C. For colour evaluation the L values of dehydrated watermelon rind candy slightly decreased with increasing drying time while the a values slightly increased with increasing drying time. Watermelon rind candy that was dehydrated at 50 C for 14 h was the most preferred sample by the panellists as it received the highest score for texture taste and overall acceptability attributes.

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Item Type:	Article
AGROVOC Term:	Watermelons
AGROVOC Term:	Drying
AGROVOC Term:	Physical properties
AGROVOC Term:	Citrullus lanatus
AGROVOC Term:	Moisture content
AGROVOC Term:	Water activity
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Blanching
AGROVOC Term:	Hardness
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:29
URI:	http://webagris.upm.edu.my/id/eprint/24450

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