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Development of watermelon rind jelly and its textural properties

Watermelon (Citrullus lanatus) is an agricultural product that commonly been used by the majority of food manufacturers as the main source of various types of watermelon based product including jam, gummy and jelly products. The development of various type of watermelon based product has led to the...

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Main Author: Nur Liyana Zarifah Zulkifli
Format: Undergraduate Final Project Report
Published: 2022
Online Access:http://discol.umk.edu.my/id/eprint/13526/
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spelling my.umk.eprints.135262023-07-13T10:33:54Z http://discol.umk.edu.my/id/eprint/13526/ Development of watermelon rind jelly and its textural properties Nur Liyana Zarifah Zulkifli Watermelon (Citrullus lanatus) is an agricultural product that commonly been used by the majority of food manufacturers as the main source of various types of watermelon based product including jam, gummy and jelly products. The development of various type of watermelon based product has led to the increase of watermelon waste since manufacturers usually used the watermelon pulp only in order to produce the product whereas the watermelon by-product, the watermelon rind was discarded as it was often viewed and misunderstood as an inedible part of the watermelon. Some studies showed that 36 million tonnes of watermelon rinds, the watermelon waste were generated in 2013 and the situation might be worse over the years as the production of watermelon has increased. In this study, freeze-drying process has helped to preserve pectin content in watermelon rind and enzymatic process able to extract pectin (0.013%, 00.016% and 0.031%) from watermelon rind thus influenced the development of watermelon rind jellies. Textural profile analysis (TPA) has performed on watermelon rind jellies using Texture Analyzer. The produced watermelon rind jellies exhibited lower values in hardness (28.83±4.37, 168.25±2.50, 210.17±43.00) N, cohesiveness (1.84±0.17, 1.25±0.12, and 0.85±0.19), springiness (3.6±3.87, 0.33±0.095, 0.76±0.56) cm, chewiness (3.6±3.87, 3.83±1.72, 6.17±2.06) mJ and gumminess (39.67±18.50, 133.00±10.82, 195.33±41.6) g compared to the commercial jelly. For commercial production, the textures of the watermelon rind jellies can also be modified with additives to get better jellies consistency. 2022 Undergraduate Final Project Report NonPeerReviewed Nur Liyana Zarifah Zulkifli (2022) Development of watermelon rind jelly and its textural properties. Final Year Project thesis, Universiti Malaysia Kelantan.
institution Universiti Malaysia Kelantan
building Perpustakaan Universiti Malaysia Kelantan
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Kelantan
content_source UMK Institutional Repository
url_provider http://umkeprints.umk.edu.my/
description Watermelon (Citrullus lanatus) is an agricultural product that commonly been used by the majority of food manufacturers as the main source of various types of watermelon based product including jam, gummy and jelly products. The development of various type of watermelon based product has led to the increase of watermelon waste since manufacturers usually used the watermelon pulp only in order to produce the product whereas the watermelon by-product, the watermelon rind was discarded as it was often viewed and misunderstood as an inedible part of the watermelon. Some studies showed that 36 million tonnes of watermelon rinds, the watermelon waste were generated in 2013 and the situation might be worse over the years as the production of watermelon has increased. In this study, freeze-drying process has helped to preserve pectin content in watermelon rind and enzymatic process able to extract pectin (0.013%, 00.016% and 0.031%) from watermelon rind thus influenced the development of watermelon rind jellies. Textural profile analysis (TPA) has performed on watermelon rind jellies using Texture Analyzer. The produced watermelon rind jellies exhibited lower values in hardness (28.83±4.37, 168.25±2.50, 210.17±43.00) N, cohesiveness (1.84±0.17, 1.25±0.12, and 0.85±0.19), springiness (3.6±3.87, 0.33±0.095, 0.76±0.56) cm, chewiness (3.6±3.87, 3.83±1.72, 6.17±2.06) mJ and gumminess (39.67±18.50, 133.00±10.82, 195.33±41.6) g compared to the commercial jelly. For commercial production, the textures of the watermelon rind jellies can also be modified with additives to get better jellies consistency.
format Undergraduate Final Project Report
author Nur Liyana Zarifah Zulkifli
spellingShingle Nur Liyana Zarifah Zulkifli
Development of watermelon rind jelly and its textural properties
author_facet Nur Liyana Zarifah Zulkifli
author_sort Nur Liyana Zarifah Zulkifli
title Development of watermelon rind jelly and its textural properties
title_short Development of watermelon rind jelly and its textural properties
title_full Development of watermelon rind jelly and its textural properties
title_fullStr Development of watermelon rind jelly and its textural properties
title_full_unstemmed Development of watermelon rind jelly and its textural properties
title_sort development of watermelon rind jelly and its textural properties
publishDate 2022
url http://discol.umk.edu.my/id/eprint/13526/
_version_ 1772817187688415232
score 13.211869

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