Production of a novel jam spread from honeydew fruit skin by using response surface method

Honeydew melon (Cucumis melo I) is a favourite fruit for Malaysian. However, due to the fruit skin (unutilized part) a lot of waste is generated, which are not consumed by humans. Studies have shown that 65% - 70% of the honeydew fruit is comprised of fruit pulps, 25% - 30% is the fruit skin and rem...

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Main Authors:	Jamal, Parveen, Yusof, Nurlina, Jaswir, Irwandi
Format:	Conference or Workshop Item
Language:	English
Published:	2012
Subjects:	S Agriculture (General)
Online Access:	http://irep.iium.edu.my/27839/ http://irep.iium.edu.my/27839/ http://irep.iium.edu.my/27839/1/microtribe_-__Optimization_of_a_Jam_Spread_from_Honeydew_Fruit_Skin.pdf

id	iium-27839
recordtype	eprints
spelling	iium-278392013-04-12T10:39:14Z http://irep.iium.edu.my/27839/ Production of a novel jam spread from honeydew fruit skin by using response surface method Jamal, Parveen Yusof, Nurlina Jaswir, Irwandi S Agriculture (General) Honeydew melon (Cucumis melo I) is a favourite fruit for Malaysian. However, due to the fruit skin (unutilized part) a lot of waste is generated, which are not consumed by humans. Studies have shown that 65% - 70% of the honeydew fruit is comprised of fruit pulps, 25% - 30% is the fruit skin and remaining is the melon seeds. Increased production of the honeydew crops influences the amount of unutilized parts (waste) generation that also lead to environmental problems. This demands a solution to use the unutilized part (honeydew skin) for a novel value added product (jam spread) with beneficial qualities. In this study, Faced Cantered Central Composite Design (FCCCD) has been used to optimize the composition of several parameters also, which were the amount of sugar, the amount of pectin and the amount of acid. Sensory evaluation responses were obtained from consumers which proved the acceptability and overall texture of the honeydew skin jam spread. 2012-07-03 Conference or Workshop Item NonPeerReviewed application/pdf en http://irep.iium.edu.my/27839/1/microtribe_-__Optimization_of_a_Jam_Spread_from_Honeydew_Fruit_Skin.pdf Jamal, Parveen and Yusof, Nurlina and Jaswir, Irwandi (2012) Production of a novel jam spread from honeydew fruit skin by using response surface method. In: 2nd Malaysian International Conference on Trends in Bioprocess Engineering, 3-5th July 2012, Langkawi, Kedah. (Unpublished) http://www.pressreleasepoint.com/2nd-malaysian-international-conference-trends-bioprocess-engineering
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) Jamal, Parveen Yusof, Nurlina Jaswir, Irwandi Production of a novel jam spread from honeydew fruit skin by using response surface method
description	Honeydew melon (Cucumis melo I) is a favourite fruit for Malaysian. However, due to the fruit skin (unutilized part) a lot of waste is generated, which are not consumed by humans. Studies have shown that 65% - 70% of the honeydew fruit is comprised of fruit pulps, 25% - 30% is the fruit skin and remaining is the melon seeds. Increased production of the honeydew crops influences the amount of unutilized parts (waste) generation that also lead to environmental problems. This demands a solution to use the unutilized part (honeydew skin) for a novel value added product (jam spread) with beneficial qualities. In this study, Faced Cantered Central Composite Design (FCCCD) has been used to optimize the composition of several parameters also, which were the amount of sugar, the amount of pectin and the amount of acid. Sensory evaluation responses were obtained from consumers which proved the acceptability and overall texture of the honeydew skin jam spread.
format	Conference or Workshop Item
author	Jamal, Parveen Yusof, Nurlina Jaswir, Irwandi
author_facet	Jamal, Parveen Yusof, Nurlina Jaswir, Irwandi
author_sort	Jamal, Parveen
title	Production of a novel jam spread from honeydew fruit skin by using response surface method
title_short	Production of a novel jam spread from honeydew fruit skin by using response surface method
title_full	Production of a novel jam spread from honeydew fruit skin by using response surface method
title_fullStr	Production of a novel jam spread from honeydew fruit skin by using response surface method
title_full_unstemmed	Production of a novel jam spread from honeydew fruit skin by using response surface method
title_sort	production of a novel jam spread from honeydew fruit skin by using response surface method
publishDate	2012
url	http://irep.iium.edu.my/27839/ http://irep.iium.edu.my/27839/ http://irep.iium.edu.my/27839/1/microtribe_-__Optimization_of_a_Jam_Spread_from_Honeydew_Fruit_Skin.pdf
first_indexed	2023-09-18T20:41:15Z
last_indexed	2023-09-18T20:41:15Z
_version_	1777409379945938944

Production of a novel jam spread from honeydew fruit skin by using response surface method

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