Utilization of fluted pumpkin fruit (Telfairia occidentalis) in marmalade manufacturing

被引：16
|
作者：
Egbekun, MK [1 ]
Nda-Suleiman, EO [1 ]
Akinyeye, O [1 ]
机构：
[1] Fed Polytech, Sch Technol, Idah, Kogi State, Nigeria
来源：
PLANT FOODS FOR HUMAN NUTRITION | 1998年 / 52卷 / 02期
关键词：
fluted pumpkin fruit; marmalade; pectin; sugar; acid; gel; utilization;
D O I：
10.1023/A:1008065220452
中图分类号：
Q94 [植物学];
学科分类号：
071001 ;
摘要：
Marmalade was produced from fluted pumpkin (Telfairia occidentalis) fruit. The fruit was pulped, boiled and filtered to obtain pectin extract. The extract was boiled at 102 degrees C for 30 min with the pH and sugar levels adjusted to 3.2 and 68.5 degrees Brix, respectively. Fruit shreds were added towards the end of boiling. Results of analyses showed that the pulp is rich in Na, K, Fe, P,Mn and pectin (1.01%), but low in protein (0.86%). The marmalade had a firm gel and was acidic (pH 3.15). Mold was absent and syneresis did not occur. The marmalade contained 68.5% total soluble solids and set at 52-56 degrees C. Sensory evaluation showed no significant difference (p = 0.05) in taste, consistency, spreadability and overall acceptability between fluted pumpkin marmalade and commercial orange marmalade. Both chemical and sensory results denote that the marmalade was highly desirable and compared favourably with similar preserves produced in Nigeria.
引用
收藏
页码：171 / 176
页数：6
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