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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/27600/1/EO_06.pdf
http://irep.iium.edu.my/27600/
http://www.ppsk.usm.my/conference/ehc12.nsf/ehcsubmit.html
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spelling my.iium.irep.276002021-06-08T15:40:22Z 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
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
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/27600/1/EO_06.pdf
http://irep.iium.edu.my/27600/
http://www.ppsk.usm.my/conference/ehc12.nsf/ehcsubmit.html
_version_ 1702169427697467392
score 13.211869

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