Cover Image

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...

Full description

Saved in:
Bibliographic Details
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/28977/1/Effective_jam_preparations_from_watermelon_waste.pdf
http://irep.iium.edu.my/28977/
http://www.ifrj.upm.edu.my/19%20%2804%29%202012/35%20IFRJ%2019%20%2804%29%202012%20Olorunnisola%20%28380%29.pdf
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.iium.irep.28977
record_format dspace
spelling my.iium.irep.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 REM 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
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 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/28977/1/Effective_jam_preparations_from_watermelon_waste.pdf
http://irep.iium.edu.my/28977/
http://www.ifrj.upm.edu.my/19%20%2804%29%202012/35%20IFRJ%2019%20%2804%29%202012%20Olorunnisola%20%28380%29.pdf
_version_ 1643609585338023936
score 13.211869

Similar Items