Abstract:
Cantaloupe, a highly nutritious variety of muskmelon species, named as “Cucumis melo”, belongs to the family of “Cucurbitaceae”. The aim of this study was the formulation of cantaloupe jam, and to study its organoleptic characteristics. Sensory attributes being evaluated using 9-points hedonic scale were taste, flavor, texture, visual aspects and overall acceptability. Four variations of cantaloupe jam with apple pulp (cantaloupe: apple) were prepared besides control So (100% cantaloupe), which included SA (40:60), SB (50:50), SC (60:40), SD (70:30), were compared with the control So, on the basis of sensory attributes. Sample SB (50:50) was selected due to its best sensory attributes, with a mean score of 8.06±0.18 for overall acceptability. ANOVA was applied using IBM SPSS 21, showing p<0.05 for the data to be significant. Selected sample SB was further evaluated thrice by the trained panel for standardization, with p>0.05, indicating data to be non-significant. Further evaluation was done by the consumers for the consumer acceptability, with a mean score of 8.03±0.87 for overall acceptability, revealing how eagerly this innovate jam product was accepted by the consumers. Using an amount of sugar half of the amount of cantaloupe pulp, showed better taste in terms of sweetness, since cantaloupe had already a very sweet taste. Textural properties were also improved with the addition of apple pulp due to the presence of natural pectin in it. Hence, this research proves that jam can be formulated from cantaloupe and modifying the control recipe (100% cantaloupe) of the cantaloupe jam with apple pulp enhanced its organoleptic charactertics, making it more desirable by the consumers to be used.
Page(s):
92-92
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022
Keywords:
Cantaloupe Jam
,
Cucumis melo
,
Muskmelon
,
Organoleptic Characteristics