INNOVATION OF JAM FROM GURMA MELON PULP AS UN TRADITIONAL SOURCE | ||
| Zagazig Journal of Agricultural Research | ||
| Article 14, Volume 46, Issue 2, March and April 2019, Pages 419-429 PDF (367.56 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/zjar.2019.33397 | ||
| Authors | ||
| Ibrahim Salama1; S. Abo-Elmaaty2; A. Sulieman2; M. Abdel-Hady1 | ||
| 1Food Technol. Res. Inst., ARC, Egypt | ||
| 2Food Sci. Dept., Fac. Agric., Zagazig Univ., Egypt | ||
| Abstract | ||
| Gurma melon (Nubian or Seed melon) Citrullus lantus var. colocynthoides, became an important crop in Egypt. It was cultivated for seeds only, while the residue of fruits are removed as waste. The main objective of the study is to investigate the possibility of utilization Gurma melon pulp in an economic nutrient food products as jam. The obtained results declared that Gurma melon wastes which represented about 95% of crop contained moisture 94.55%, protein 0.84%, fat 0.19%, crude fiber 0.12%, mineral matter 0.21, TSS 4.32° Brix and acidity 0.18%. Gurma melon pulp were used to prepare both flavored jam by adding up to 1.5% of cinnamon and mixed jam by substituting up to 30% of fig with Gurma melon. All the jam samples were stored in sterilized glass jars at room temperature for 6 months and the physicochemical and organoleptic characteristics were studied. The results indicated that high acceptance jam could be processed from Gurma melon pulp plain or flavored by 1% cinnamon. Also Gurma pulp up to 20% could incorporated in blends with fig fruits for producing good quality fig-melon mixed jam. | ||
| Keywords | ||
| Gurma melon; Citrullus lantus; Jam; Cinnamon | ||
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