Dhushane* and T. Mahendran
Citrus fruits are a main processed fruit in the world, and hence large quantities of citrus peels from processing industries have become one of the main sources of municipal solid wastes. Although such wastes are a tough environmental, is so citrus peels can be suitably exploited for the production of pectin. This study aimed to use of lemon peels, as a source of pectin and its utilization in the watermelon jam production with different combinations of sugar and pectin levels and assess its quality, stability and suitability during storage. Physico-chemical qualities of jam formulations were assessed using standard AOAC methods. Sensory attributes of colour, taste, texture, aroma and overall acceptability were evaluated by 20 semi-trained panelists using a seven-point hedonic scale. The most preferred jam formulations were selected for storage studies. The watermelon jams were stored at 30±1°C and 70-75% RH for 12 weeks. Physico-chemical analysis during storage of watermelon jams revealed the increasing trend in total sugar, total soluble solids, titratable acidity and moisture. Moreover, the declining trend in pH, and ascorbic acid. The total plate count was examined to the most preferred jam formulations. The different jam formulations were prepared for the dilutions of 100, 10-1, 10-2 with triplicate microbial counts. Based on the physico-chemical quality, sensory analysis and microbiological studies, the watermelon jam with 65 g sugar and 2.8 g pectin, could be prepared and stored for 12 weeks without any significant changes in quality characteristics.
