INNOVATION OF JAM FROM GURMA MELON PULP AS UN TRADITIONAL SOURCE
Salama, I., Abo-Elmaaty, S., Sulieman, A., Abdel-Hady, M. (2019). INNOVATION OF JAM FROM GURMA MELON PULP AS UN TRADITIONAL SOURCE. EKB Journal Management System, 46(2), 419-429. doi: 10.21608/zjar.2019.33397
Ibrahim Salama; S. Abo-Elmaaty; A. Sulieman; M. Abdel-Hady. "INNOVATION OF JAM FROM GURMA MELON PULP AS UN TRADITIONAL SOURCE". EKB Journal Management System, 46, 2, 2019, 419-429. doi: 10.21608/zjar.2019.33397
Salama, I., Abo-Elmaaty, S., Sulieman, A., Abdel-Hady, M. (2019). 'INNOVATION OF JAM FROM GURMA MELON PULP AS UN TRADITIONAL SOURCE', EKB Journal Management System, 46(2), pp. 419-429. doi: 10.21608/zjar.2019.33397
Salama, I., Abo-Elmaaty, S., Sulieman, A., Abdel-Hady, M. INNOVATION OF JAM FROM GURMA MELON PULP AS UN TRADITIONAL SOURCE. EKB Journal Management System, 2019; 46(2): 419-429. doi: 10.21608/zjar.2019.33397

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, Page 419-429  XML PDF (367.56 K)
Document Type: Original Article
DOI: 10.21608/zjar.2019.33397
View on SCiNiTO View on SCiNiTO
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
Statistics
Article View: 258
PDF Download: 700