EFFECTS OF DIFFERENT PECTIN SOURCES ON SOME QUALITY PARAMETERS OF WATERMELON (CITRULLUS LANATUS) JELLY.
Linus-Chibuezeh, A1., C. J. Okoye1., O. Okorie2. and S. Kalu2
1Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Nigeria.
2Department of Food Science and Technology, Abia State University, Uturu, Nigeria
Email: linusadindu@gmail.com
ABSTRACT
Watermelon was used to produced jelly using pectin from different fruits (lime, lemon, orange, pineapple and grape), and jelly without the addition of pectin served as control. Physicochemical and proximate analysis were conducted on the jelly samples using standard methods, while sensory evaluated was conducted using 20 member panelists. Results showed for physicochemical: pH ranged from 3.28-3.63, TSS ranged from 60.39-67.27%, TTA ranged from 0.58-0.82%, brix content ranged from 17.53-25.78 and vitamin C ranged from 11.61-23.49. The proximate composition showed that moisture content range from 29.50 to 38.64%, ash ranged from 1.03 to 0.96%, crude protein ranged from 0.84 to 1.09%, crude fats ranged from 1.09 to 0.62%, the total solids ranged from 38.64 to 70.48%, carbohydrate ranged from 59.21 to 67.66% while crude fibre showed no value. Sensory evaluation showed that all the samples were acceptable to the panelists with respect to overall acceptability. The work also revealed that fruit waste can be utilized in jelly production.
Keywords: Pectin, Jelly, Physicochemical, Proximate, Sensory evaluation