Department of Agricultural Chemistry, Faculty of Agriculture, Eastern University, Sri Lanka
Research Article
Improving the Storage Stability of Watermelon (Citrullus lanatus) Jam Incorporating Pectin Extracted from Lemon (Citrus limon L.) Peels
Author(s): 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 .. View More»
