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
PRODUCTION AND QUALITY EVALUATION OF JAM FROM WATERMELON
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