Development and Quality Evaluation of Jam fro...

Development and Quality Evaluation of Jam from Fruit Wastes of Watermelon and Sweet Lime

Author Name : Priyanka Rohilla, Baljeet Singh Yadav

ABSTRACT The fruit waste was collected and utilized for value added product and no preservative was used to increase the shelf life of the product. In this research work, sweet lime peel powder was used as a pectin replacer and watermelon rind was used as a base material for making jam. The osmotic dehydration method of sweet lime peels was conducted in 40% sucrose solution, dried at 50℃, powdered and debittered in 5% sodium bicarbonate; used as pectin replacer in the formulation of watermelon rind jam. The peel powder was used at different concentrations and formulations were made on sensory basis i.e. peel powder in high concentration gave a bitter taste to the jam. The raw material was analyzed for physicochemical, functional and antioxidant properties while the product was prepared and stored at refrigeration and physicochemical and sensory analysis was carried out for 28 days with the help of the statistical tool SPSS. Different treatments were compared at the interval of every 7 days and parameters were noted down. The information we conclude from the study is that waste utilization is better to develop value added product formation and the product may be stable for up to months without adding any preservatives.