Plant 2019; 7(1): 5-12 http://www.sciencepublishinggroup.com/j/plant doi: 10.11648/j.plant.20190701.12 ISSN: 2331-0669 (Print); ISSN: 2331-0677 (Online) Value Addition to Watermelon Rind Through Jam Preparation Mohaiminul Islam 1 , Md. Rasal-Monir 1 , Md. Belal Hossain 2 , Md. Kowser Hossain 3 , Samar Biswas 1 , Md. Nazrul Islam 1, * 1 Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh 2 Department of Soil Science, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh 3 Institute of Seed Technology, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh Email address: * Corresponding author 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 Received: July 14, 2019; Accepted: August 5, 2019; Published: August 16, 2019 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 T 1 F 0 =50% rind+50% sugar+no flavor; T 1 F 1 =50% rind+50% sugar+strawberry flavor; T 1 F 2 =50% rind+50% sugar+pineapple flavor; T 1 F 3 =50% rind+50% sugar+vanila flavor; T 2 F 0 =80% rind+20% sugar+no flavor; T 2 F 1 =80% rind+20% sugar+strawberry flavor; T 2 F 2 =80% rind+20% sugar+pineapple flavor; T 2 F 3 =80% rind+20% sugar+vanila flavor; T 3 F 0 =60% rind+40% sugar+no flavor; T 3 F 1 =60% rind+40% sugar+strawberry flavor; T 3 F 2 =60% rind+40% sugar+pineapple flavor; T 3 F 3 =60% rind+40% sugar+vanila flavor; T 4 F 0 =40% rind+60% sugar+no flavor; T 4 F 1 =40% rind+60% sugar+strawberry flavor; T 4 F 2 =40% rind+60% sugar+pineapple flavor; T 4 F 3 =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. T 1 F 1 was statistically best. The chemical analysis of T 1 F 1 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 1. Introduction Watermelon (Citrullus lanatus) is a tropical fruit widely consumed around the world. It belongs to the family of Cucurbitaceae, which is inherent to tropical Africa and a popular thirst-quencher during the hot summer weather. The Cucurbitaceae is a large plant family found mainly in the warmer parts of all continents. It consists of 119 genera with altogether 825 species [1]. Fruits of Cucurbitaceae have a considerable economic value. Total global production of watermelon was 108.9 million tons whereas India Production was 0.4 million tons in 2013 [2]. China is the largest producer of watermelon with 69.3 million tons of the total world production. Other major producing countries are Turkey, Iran, Brazil, the United States, Egypt, Russia and Mexico [3]. In Bangladesh, fruit cultivate area is about 137,557.08 ha with the production of 45869188 tons in 2013–2014 [4]. Watermelon cultivation area is about 12,228.75 ha with the production of 293103 metric tons [4]. Among the watermelon growing districts in 2013–2014 Patuakhali produces 4772 metric tons in 541.70 ha land [4]. Watermelon contains Vitamin C and A. Watermelon is also expectedly high in citrulline, amino acid and arginine (used in the urea cycle to remove ammoniacal from the body). Watermelon is the third most popular fruit in the world containing good quantity of nutrients [5].
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Plant 2019; 7(1): 5-12
http://www.sciencepublishinggroup.com/j/plant
doi: 10.11648/j.plant.20190701.12
ISSN: 2331-0669 (Print); ISSN: 2331-0677 (Online)
Value Addition to Watermelon Rind Through Jam Preparation
Mohaiminul Islam1, Md. Rasal-Monir
1, Md. Belal Hossain
2, Md. Kowser Hossain
3, Samar Biswas
1,
Md. Nazrul Islam1, *
1Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh 2Department of Soil Science, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh 3Institute of Seed Technology, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh
Email address:
*Corresponding author
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
Received: July 14, 2019; Accepted: August 5, 2019; Published: August 16, 2019
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%
Where, 1=extremely dislike; 2=dislike; 3=medium; 4= like; 5= extremely like
12 Mohaiminul Islam et al.: Value Addition to Watermelon Rind Through Jam Preparation
The recorded value was showed in table 6. The highest
hedonic scale of taste, appearance, texture, sweetness, and
flavor point was recorded withT1F1. The lowest hedonic scale
of appearance, texture, sweetness, and flavor point was
recorded at T2F0. So it indicated that T1F1 prepared jam is
good among all treated jam.
4. Conclusion
Form results we showed that the red (R) colour was
highest with T1F1 RGB% (55, 7, 0) and lowest at the T4F3
RGB% (38, 2, 0). The pH value was significantly high and
after 90 days of storage the highest pH value (4.40) was
found in T1F1 and lowest pH value (3.80) was found in T4F0.
After 90 days of storage the highest value (7.00%) of TSS
was found in T3F1 and the lowest value (3.00%) of TSS was
found in T2F2. The TA value was gradually decreased at 90
days and the highest value (2.48%) of TA was found in
T1F1 and also the lowest value (1.45%) was found T3F0.
Vitamin C value was gradually decreased at 90 days and the
highest value (0.26mg/100g) of vitamin C was found in
T1F1 and also the lowest value (0.16mg/100g) of vitamin C
was found T4F3. The highest hedonic scale of taste,
appearance, texture, sweetness, and flavor point was
recorded with T1F1. The lowest hedonic scale of appearance,
texture, sweetness, and flavor point was recorded at T2F0.
So it indicated that T1F1 prepared jam was “Like very much”
among all prepared jam.
In conclusion, the present study suggests that, T1F1 (50%
rind+50% suga r+ strawberry flavor) prepared jam is the best
quality among all jam. The physical, chemical and sensory
qualities are better with T1F1 than other treatments with
flavors. So the quality of watermelon rind jam may be good
up to 90 days by preparing50% rind+50% sugar+ strawberry
flavor. Therefore, to ensure the best quality of jam further
research studies are necessary on fungal and bacterial
growth.
References
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