Volume 7, Issue 1, March 2019, Page: 5-12
Value Addition to Watermelon Rind Through Jam Preparation
Mohaiminul Islam, Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh
Md. Rasal-Monir, Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh
Md. Belal Hossain, Department of Soil Science, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh
Md. Kowser Hossain, Institute of Seed Technology, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh
Samar Biswas, Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh
Md. Nazrul Islam, Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh
Received: Jul. 14, 2019;       Accepted: Aug. 5, 2019;       Published: Aug. 16, 2019
DOI: 10.11648/j.plant.20190701.12      View  50      Downloads  20
Abstract
An experiment was conducted at Postharvest Laboratory, Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka during February 2018 to December 2018 to add value to Watermelon rind and to study quality of watermelon rind jam as influenced by different concentration of rinds and sugar with flavors. This single factors experiment was consisted of sixteen treatments with three replications and laid out in CRD. The treatments were T1F0=50% rind+50% sugar+no flavor; T1F1=50% rind+50% sugar+strawberry flavor; T1F2=50% rind+50% sugar+pineapple flavor; T1F3=50% rind+50% sugar+vanila flavor; T2F0=80% rind+20% sugar+no flavor; T2F1=80% rind+20% sugar+strawberry flavor; T2F2=80% rind+20% sugar+pineapple flavor; T2F3=80% rind+20% sugar+vanila flavor; T3F0=60% rind+40% sugar+no flavor; T3F1=60% rind+40% sugar+strawberry flavor; T3F2=60% rind+40% sugar+pineapple flavor; T3F3=60% rind+40% sugar+vanila flavor; T4F0=40% rind+60% sugar+no flavor; T4F1=40% rind+60% sugar+strawberry flavor; T4F2=40% rind+60% sugar+pineapple flavor; T4F3=40% rind+60% sugar+vanila flavor. At first qualitative test was done for prepared jam. Then organolaptic test was done and last of all various chemical changes were determined with the storage period. T1F1 was statistically best. The chemical analysis of T1F1 jam was pH (3.80), TSS (6.00 %,), TA (2.48%), vitamin C (0.26mg/100g). This suggested that 50% rind+50% sugar and strawberry flavor was the promising formulation for the preparation of good quality of watermelon rind jam.
Keywords
Watermelon, Jam, Flavor, Rind
To cite this article
Mohaiminul Islam, Md. Rasal-Monir, Md. Belal Hossain, Md. Kowser Hossain, Samar Biswas, Md. Nazrul Islam, Value Addition to Watermelon Rind Through Jam Preparation, Plant. Vol. 7, No. 1, 2019, pp. 5-12. doi: 10.11648/j.plant.20190701.12
Copyright
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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