Production and Quality Evaluation of Jam from Watermelon
Student: Kafayat Blessing Azeez (Project, 2025)
Department of Food Technology
Auchi Polytechnic, Auchi, Edo State
Abstract
ABSTRACT
Watermelon waste materials remained one of the important food grade agro-wastes generated by most hospitality, industries in Nigeria. Jam was prepared from watermelon rind with different flavours. Five different treatment of the jam were prepared at various compositions T1 (50-50), T2 (80-20), T3 (60-40), T4 (40-60) and T5 (20-80) of rind and sugar. T1 (50-50) gave the best jam set. Nine man panel (trained) evaluated the jam for its sensory characteristics and physicochemical analysis. Sensory evaluation conducted among five treatment was significantly different at (p>0.05). Chemical analysis showed that Soluble sugar and pH also decreased gradually for T1 (from 4.96 to 4.40), T2 (from 4.92 to 4.21), T3 (from 4.74 to 4.11), T4 (from 4.62 to 4.51) and T5 (from 4.52 to 4.25) upon storage. Strawberry flavoured jam was most acceptable by the panelist.
Keywords
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Institutions
- Kebbi State University of Science and Technology, Aliero, Kebbi State 6
- Kenule Benson Saro-Wiwa Polytechnic, Bori, Rivers State 18
- Kogi State Polytechnic, Lokoja, Kogi State 4
- Kogi State University, Anyigba 2
- Kwara State College of Health Technology, offa, Kwara State 9
- Kwara State Polytechnic, Ilorin, Kwara State 20
- Kwara State University, Malete, Ilorin, Kwara State 13
- Ladoke Akintola University of Technology, Ogbomoso, Oyo State 39
- Lagos State Poly, Ikorodu, Lagos State 2
- Lagos State University, Ojo, Lagos State 7