Innovation of Jam From Gurma Melon Pulp as Un Traditional Source

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.

Application of Gurma Melon (Citrullus lantus var. colocynthoides) Pulp-Based Gel Fat Replacer in Mayonnaise

“…The examination of the GMP powder revealed the following values: moisture 13.46%, fat (ether extracts) 2.14%, protein 11.38%, ash 3.85%, and total carbohydrates 69.17%. These findings, however, are generally in line with those of Abdelhady et al [ 11 ], Salama et al [ 12 ] and Korish [ 13 ].…”

“…The seeds are the usable part of the fruit, while the remainder of the deseeded fruits are discarded into the environment, creating environmental issues. This wastage accounts for approximately 95.1% of the total fruit weight (65.35% pulp and 29.75% peel) [ 12 ]. These residues can be used as a source of some important vital compounds.…”

“…These residues can be used as a source of some important vital compounds. Gurma melon pulp (GMP) contains a high percentage of pectin and proteins [ 12 , 13 ]. There are no studies about preparing Gurma melon pulp gel (GMPG) or using it as a substitute for fat in mayonnaise.…”

Valorization of Red Beetroot Value Chain Through Agro-Food Processing

“…It was found that, for the RJ treatments, the highest consistency value was obtained with the RJC1 treatment followed by RJC then RJC5 treatments. The results are in accordance with Salama et al (2019), who illustrated that, the consistency of gurma melon jam with 1% cinnamon was more than the consistency of gurma melon jam with 0.5% cinnamon.…”