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Development of citrus peel by-product as a slice jam by using two-level factorial design

Natural slice jam from the citrus peel is a product that enhances the economic value of the waste of citrus fruit peel. The goal of the study was to improve a recipe for a natural jam made entirely from citrus peel and shaped into a square to make it a more convenient and ready-to-eat product. A two...

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Main Authors: Hazrulrizawati, Hamid, Wan Fatimah, Wan Mohd Nowalid, Giwa, Shehu Hadiza
Format: Article
Language:English
Published: Elseivier 2024
Subjects:
Q Science (General)
QD Chemistry
QH Natural history
QK Botany
Online Access:http://umpir.ump.edu.my/id/eprint/40466/1/Development%20of%20citrus%20peel%20by-product%20as%20a%20slice%20jam.pdf
http://umpir.ump.edu.my/id/eprint/40466/
https://doi.org/10.1016/j.fochms.2024.100196
https://doi.org/10.1016/j.fochms.2024.100196
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spelling my.ump.umpir.404662024-05-15T08:04:40Z http://umpir.ump.edu.my/id/eprint/40466/ Development of citrus peel by-product as a slice jam by using two-level factorial design Hazrulrizawati, Hamid Wan Fatimah, Wan Mohd Nowalid Giwa, Shehu Hadiza Q Science (General) QD Chemistry QH Natural history QK Botany Natural slice jam from the citrus peel is a product that enhances the economic value of the waste of citrus fruit peel. The goal of the study was to improve a recipe for a natural jam made entirely from citrus peel and shaped into a square to make it a more convenient and ready-to-eat product. A two-level factorial design was used to investigate the effects of four independent variables; X1: concentration lemon peel (Citrus limonum), X2: concentration orange peel (Citrus sinensis), X3: storage temperature, and X4: sugar. Sample processing was performed at range between 10 and 20 g of lemon and orange peel concentration and sugar (6–10 g) at a constant gelatine weight of 1.6 g. The samples were stored at 2 °C and 25 °C, and textural properties (hardness and adhesiveness) were evaluated. Results indicated that concentrations of lemon peel (10 g), orange peel (15 g), sugar (8 g), and storage temperature (13.5 °C) significantly influenced jam texture. Interaction effects, including AD, BC, and BD, were notable. Optimal conditions favoured higher orange peel concentration. Validation experiments confirmed a maximum 10 g lemon peel concentration with an error below 10%. Despite room temperature storage causing textural quality deterioration due to syneresis, this study contributes valuable insights for food industry applications of natural products, greener and more cost-effective. The factorial design approach effectively optimized citrus peel slice jam formulation, demonstrating the significance of applied sciences in addressing practical challenges. Elseivier 2024-07 Article PeerReviewed pdf en cc_by_nc_nd_4 http://umpir.ump.edu.my/id/eprint/40466/1/Development%20of%20citrus%20peel%20by-product%20as%20a%20slice%20jam.pdf Hazrulrizawati, Hamid and Wan Fatimah, Wan Mohd Nowalid and Giwa, Shehu Hadiza (2024) Development of citrus peel by-product as a slice jam by using two-level factorial design. Food Chemistry: Molecular Sciences, 8 (100196). pp. 1-7. ISSN 2666-5662. (Published) https://doi.org/10.1016/j.fochms.2024.100196 https://doi.org/10.1016/j.fochms.2024.100196
institution Universiti Malaysia Pahang Al-Sultan Abdullah
building UMPSA Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Pahang Al-Sultan Abdullah
content_source UMPSA Institutional Repository
url_provider http://umpir.ump.edu.my/
language English
topic Q Science (General)
QD Chemistry
QH Natural history
QK Botany
spellingShingle Q Science (General)
QD Chemistry
QH Natural history
QK Botany
Hazrulrizawati, Hamid
Wan Fatimah, Wan Mohd Nowalid
Giwa, Shehu Hadiza
Development of citrus peel by-product as a slice jam by using two-level factorial design
description Natural slice jam from the citrus peel is a product that enhances the economic value of the waste of citrus fruit peel. The goal of the study was to improve a recipe for a natural jam made entirely from citrus peel and shaped into a square to make it a more convenient and ready-to-eat product. A two-level factorial design was used to investigate the effects of four independent variables; X1: concentration lemon peel (Citrus limonum), X2: concentration orange peel (Citrus sinensis), X3: storage temperature, and X4: sugar. Sample processing was performed at range between 10 and 20 g of lemon and orange peel concentration and sugar (6–10 g) at a constant gelatine weight of 1.6 g. The samples were stored at 2 °C and 25 °C, and textural properties (hardness and adhesiveness) were evaluated. Results indicated that concentrations of lemon peel (10 g), orange peel (15 g), sugar (8 g), and storage temperature (13.5 °C) significantly influenced jam texture. Interaction effects, including AD, BC, and BD, were notable. Optimal conditions favoured higher orange peel concentration. Validation experiments confirmed a maximum 10 g lemon peel concentration with an error below 10%. Despite room temperature storage causing textural quality deterioration due to syneresis, this study contributes valuable insights for food industry applications of natural products, greener and more cost-effective. The factorial design approach effectively optimized citrus peel slice jam formulation, demonstrating the significance of applied sciences in addressing practical challenges.
format Article
author Hazrulrizawati, Hamid
Wan Fatimah, Wan Mohd Nowalid
Giwa, Shehu Hadiza
author_facet Hazrulrizawati, Hamid
Wan Fatimah, Wan Mohd Nowalid
Giwa, Shehu Hadiza
author_sort Hazrulrizawati, Hamid
title Development of citrus peel by-product as a slice jam by using two-level factorial design
title_short Development of citrus peel by-product as a slice jam by using two-level factorial design
title_full Development of citrus peel by-product as a slice jam by using two-level factorial design
title_fullStr Development of citrus peel by-product as a slice jam by using two-level factorial design
title_full_unstemmed Development of citrus peel by-product as a slice jam by using two-level factorial design
title_sort development of citrus peel by-product as a slice jam by using two-level factorial design
publisher Elseivier
publishDate 2024
url http://umpir.ump.edu.my/id/eprint/40466/1/Development%20of%20citrus%20peel%20by-product%20as%20a%20slice%20jam.pdf
http://umpir.ump.edu.my/id/eprint/40466/
https://doi.org/10.1016/j.fochms.2024.100196
https://doi.org/10.1016/j.fochms.2024.100196
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score 13.244413

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