Screening for Pectin and making of jam from potential parts of honeydew fruit

Pectin is a polymer which contains at least 65% of galacturonic acid. It can be found only in plants and function as the gelling agent. Although research on pectin is common, but no report is there for the extraction of pectin from the honeydew. Honeydew melon (Cucumis Melo I.) is a seasonal fruit,...

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Main Authors:	Yusof, Nurlina, Jamal, Parveen, Jaswir, Irwandi
Format:	Conference or Workshop Item
Language:	English
Published:	2012
Subjects:	S Agriculture (General)
Online Access:	http://irep.iium.edu.my/27600/ http://irep.iium.edu.my/27600/ http://irep.iium.edu.my/27600/1/EO_06.pdf

id	iium-27600
recordtype	eprints
spelling	iium-276002013-04-12T10:41:45Z http://irep.iium.edu.my/27600/ Screening for Pectin and making of jam from potential parts of honeydew fruit Yusof, Nurlina Jamal, Parveen Jaswir, Irwandi S Agriculture (General) Pectin is a polymer which contains at least 65% of galacturonic acid. It can be found only in plants and function as the gelling agent. Although research on pectin is common, but no report is there for the extraction of pectin from the honeydew. Honeydew melon (Cucumis Melo I.) is a seasonal fruit, which has unique and sweet taste and originated from France. This research sought to screen pectin content from different parts of honeydew. Three parts of honeydew, which comprises of the outer skin, inner skin and fruit pulp were used in this research. 200 g of Honeydew, 214 ml of water and 7 ml of lemon juice were employed during the process and 95% alcohol was used for precipitation activity. From this study, inner skin of honeydew was found to possess a higher amount of pectin. Different parts of honeydew fruits were later used in jam making. Four different types of honeydew jams were prepared; two jams from the inner skin (with and without added pectin) and the other two jams from the fruit pulp (with and without added pectin). Out of the 20 respondents participated in sensory evaluation, 78% reckoned that jam from the inner skin (the part that is usually considered as waste) without the added pectin is favourable to jam making. 2012-06-06 Conference or Workshop Item NonPeerReviewed application/pdf en http://irep.iium.edu.my/27600/1/EO_06.pdf Yusof, Nurlina and Jamal, Parveen and Jaswir, Irwandi (2012) Screening for Pectin and making of jam from potential parts of honeydew fruit. In: Environmental Health Issues : A Holistic View, 6th-7th June, 2012, Kelantan, Malaysia. (Unpublished) http://www.ppsk.usm.my/conference/ehc12.nsf/ehcsubmit.html
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	S Agriculture (General)
spellingShingle	S Agriculture (General) Yusof, Nurlina Jamal, Parveen Jaswir, Irwandi Screening for Pectin and making of jam from potential parts of honeydew fruit
description	Pectin is a polymer which contains at least 65% of galacturonic acid. It can be found only in plants and function as the gelling agent. Although research on pectin is common, but no report is there for the extraction of pectin from the honeydew. Honeydew melon (Cucumis Melo I.) is a seasonal fruit, which has unique and sweet taste and originated from France. This research sought to screen pectin content from different parts of honeydew. Three parts of honeydew, which comprises of the outer skin, inner skin and fruit pulp were used in this research. 200 g of Honeydew, 214 ml of water and 7 ml of lemon juice were employed during the process and 95% alcohol was used for precipitation activity. From this study, inner skin of honeydew was found to possess a higher amount of pectin. Different parts of honeydew fruits were later used in jam making. Four different types of honeydew jams were prepared; two jams from the inner skin (with and without added pectin) and the other two jams from the fruit pulp (with and without added pectin). Out of the 20 respondents participated in sensory evaluation, 78% reckoned that jam from the inner skin (the part that is usually considered as waste) without the added pectin is favourable to jam making.
format	Conference or Workshop Item
author	Yusof, Nurlina Jamal, Parveen Jaswir, Irwandi
author_facet	Yusof, Nurlina Jamal, Parveen Jaswir, Irwandi
author_sort	Yusof, Nurlina
title	Screening for Pectin and making of jam from potential parts of honeydew fruit
title_short	Screening for Pectin and making of jam from potential parts of honeydew fruit
title_full	Screening for Pectin and making of jam from potential parts of honeydew fruit
title_fullStr	Screening for Pectin and making of jam from potential parts of honeydew fruit
title_full_unstemmed	Screening for Pectin and making of jam from potential parts of honeydew fruit
title_sort	screening for pectin and making of jam from potential parts of honeydew fruit
publishDate	2012
url	http://irep.iium.edu.my/27600/ http://irep.iium.edu.my/27600/ http://irep.iium.edu.my/27600/1/EO_06.pdf
first_indexed	2023-09-18T20:40:57Z
last_indexed	2023-09-18T20:40:57Z
_version_	1777409361591664640

Screening for Pectin and making of jam from potential parts of honeydew fruit

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