Effective jam preparations from watermelon waste

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 differen...

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Main Authors:	Mohamad, Souad A., Jamal, Parveen, Saheed, Olorunnisola Kola
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2012
Subjects:	TA Engineering (General). Civil engineering (General)
Online Access:	http://irep.iium.edu.my/28977/ http://irep.iium.edu.my/28977/ http://irep.iium.edu.my/28977/1/Effective_jam_preparations_from_watermelon_waste.pdf

id	iium-28977
recordtype	eprints
spelling	iium-289772014-03-28T00:52:47Z http://irep.iium.edu.my/28977/ Effective jam preparations from watermelon waste Mohamad, Souad A. Jamal, Parveen Saheed, Olorunnisola Kola TA Engineering (General). Civil engineering (General) 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. Faculty of Food Science and Technology, Universiti Putra Malaysia 2012 Article PeerReviewed application/pdf en http://irep.iium.edu.my/28977/1/Effective_jam_preparations_from_watermelon_waste.pdf Mohamad, Souad A. and Jamal, Parveen and Saheed, Olorunnisola Kola (2012) Effective jam preparations from watermelon waste. International Food Research Journal, 19 (4). pp. 1545-1549. ISSN 19854668 (P), 22317546 (O) http://www.ifrj.upm.edu.my/19%20%2804%29%202012/35%20IFRJ%2019%20%2804%29%202012%20Olorunnisola%20%28380%29.pdf
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	TA Engineering (General). Civil engineering (General)
spellingShingle	TA Engineering (General). Civil engineering (General) Mohamad, Souad A. Jamal, Parveen Saheed, Olorunnisola Kola Effective jam preparations from watermelon waste
description	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.
format	Article
author	Mohamad, Souad A. Jamal, Parveen Saheed, Olorunnisola Kola
author_facet	Mohamad, Souad A. Jamal, Parveen Saheed, Olorunnisola Kola
author_sort	Mohamad, Souad A.
title	Effective jam preparations from watermelon waste
title_short	Effective jam preparations from watermelon waste
title_full	Effective jam preparations from watermelon waste
title_fullStr	Effective jam preparations from watermelon waste
title_full_unstemmed	Effective jam preparations from watermelon waste
title_sort	effective jam preparations from watermelon waste
publisher	Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate	2012
url	http://irep.iium.edu.my/28977/ http://irep.iium.edu.my/28977/ http://irep.iium.edu.my/28977/1/Effective_jam_preparations_from_watermelon_waste.pdf
first_indexed	2023-09-18T20:42:33Z
last_indexed	2023-09-18T20:42:33Z
_version_	1777409461985476608

Effective jam preparations from watermelon waste

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