From wastes to health and wealth: a novel halal and healthy jam product from watermelon fruit wastes
Wat materials remained one of the important food grade agro-wastes generated by most hospitality industries in Malaysia. These wastes mostly fleshy rinds are normally discarded. Based on the concept of waste to wealth, Jam was prepared from watermelon rind with different flavours (vanilla, pineapple...
| Main Authors: | , , |
|---|---|
| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2012
|
| Subjects: | |
| Online Access: | http://irep.iium.edu.my/23868/ http://irep.iium.edu.my/23868/1/Science_Engineering_Technology_Poster_Template_2.ppt |
| id |
iium-23868 |
|---|---|
| recordtype |
eprints |
| spelling |
iium-238682012-07-24T07:07:13Z http://irep.iium.edu.my/23868/ From wastes to health and wealth: a novel halal and healthy jam product from watermelon fruit wastes A. Mohamad Al-Batt’hi, Souad Saheed, Olorunnisola Kola Jamal, Parveen T175 Industrial research. Research and development Wat materials remained one of the important food grade agro-wastes generated by most hospitality industries in Malaysia. These wastes mostly fleshy rinds are normally discarded. Based on the concept of waste to wealth, Jam was prepared from watermelon rind with different flavours (vanilla, pineapple, strawberry, lemon and no flavour). Five different samples 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. Ten man panel (trained) evaluated the jam for its sensory characteristics. Sensory evaluation conducted among five flavours was significantly different at (p>0.05). Chemical analysis showed that ascorbic acid reduced greatly among all treatments during three month storage. 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). Strawberry flavoured jam was most acceptable. 2012-02-22 Conference or Workshop Item PeerReviewed application/pdf en http://irep.iium.edu.my/23868/1/Science_Engineering_Technology_Poster_Template_2.ppt A. Mohamad Al-Batt’hi, Souad and Saheed, Olorunnisola Kola and Jamal, Parveen (2012) From wastes to health and wealth: a novel halal and healthy jam product from watermelon fruit wastes. In: IIUM Research, Invention and Innovation Exhibition 2012 , 22 February 2012, Gombak Malaysia. (Unpublished) |
| repository_type |
Digital Repository |
| institution_category |
Local University |
| institution |
International Islamic University Malaysia |
| building |
IIUM Repository |
| collection |
Online Access |
| language |
English |
| topic |
T175 Industrial research. Research and development |
| spellingShingle |
T175 Industrial research. Research and development A. Mohamad Al-Batt’hi, Souad Saheed, Olorunnisola Kola Jamal, Parveen From wastes to health and wealth: a novel halal and healthy jam product from watermelon fruit wastes |
| description |
Wat materials remained one of the important food grade agro-wastes generated by most hospitality industries in Malaysia. These wastes mostly fleshy rinds are normally discarded. Based on the concept of waste to wealth, Jam was prepared from watermelon rind with different flavours (vanilla, pineapple, strawberry, lemon and no flavour). Five different samples 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. Ten man panel (trained) evaluated the jam for its sensory characteristics. Sensory evaluation conducted among five flavours was significantly different at (p>0.05). Chemical analysis showed that ascorbic acid reduced greatly among all treatments during three month storage. 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). Strawberry flavoured jam was most acceptable.
|
| format |
Conference or Workshop Item |
| author |
A. Mohamad Al-Batt’hi, Souad Saheed, Olorunnisola Kola Jamal, Parveen |
| author_facet |
A. Mohamad Al-Batt’hi, Souad Saheed, Olorunnisola Kola Jamal, Parveen |
| author_sort |
A. Mohamad Al-Batt’hi, Souad |
| title |
From wastes to health and wealth: a novel halal and healthy jam product from watermelon fruit wastes |
| title_short |
From wastes to health and wealth: a novel halal and healthy jam product from watermelon fruit wastes |
| title_full |
From wastes to health and wealth: a novel halal and healthy jam product from watermelon fruit wastes |
| title_fullStr |
From wastes to health and wealth: a novel halal and healthy jam product from watermelon fruit wastes |
| title_full_unstemmed |
From wastes to health and wealth: a novel halal and healthy jam product from watermelon fruit wastes |
| title_sort |
from wastes to health and wealth: a novel halal and healthy jam product from watermelon fruit wastes |
| publishDate |
2012 |
| url |
http://irep.iium.edu.my/23868/ http://irep.iium.edu.my/23868/1/Science_Engineering_Technology_Poster_Template_2.ppt |
| first_indexed |
2023-09-18T20:36:01Z |
| last_indexed |
2023-09-18T20:36:01Z |
| _version_ |
1777409050841972736 |