Studies on the Processing and Preservation of Dragon Fruit (Hylocereus undatus) Jelly

Islam, Md. Zohurul; Khan, Mumtaz; Hoque, Mohammed Mainul; Rahman, M. M.

doi:10.3329/agric.v10i2.13139

Cited by 27 publications

(23 citation statements)

References 6 publications

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“…(Table 5). The result is similar with the result of Islam et al (2012) who experimented that dragon fruit jelly containing 1.5% pectin secured the highest score for color, flavor, turbidity and overall acceptability. Similar results obtained by da Silva Junior et al (2013) in case of cactus-pear jelly and Kesava Reddy et al (2016).…”

Section: Color Taste Flavor and Texture Of Rind Jellysupporting

confidence: 88%

“…Among the products, the quality of jelly especially the texture, after 8 months of storage started to deteriorate and gradually become watery after 9 months of storage. Islam et al (2012) showed all parameters of dragon fruit jelly were acceptable up to 4th month of storage, the quality of the products was deteriorated like as off flavor produced and pH decreased for all the products.…”

Section: Storage Study Of the Processed Productsmentioning

confidence: 98%

See 1 more Smart Citation

Preparation and Sensorial Evaluation of Pickles, Jam, Jelly and Squash Developed from Jackfruit (Artocarpus heterophyllus)

Mondal

Sultana

Mannan

et al. 2017

J. Environ. Sci. & Natural Resources

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The investigation was conducted in the Molecular Horticulture Laboratory of Agrotechnology Discipline, Khulna University to develop processed products from jackfruit through their sensory evaluation in order to see their suitability and consumer acceptability. Using variation in sugar contents five preparations of raw jackfruit green pickle, four preparations of rind jelly and bulb jelly, and three preparations of jam, squash and sweet pickles were successfully prepared. Results from sensory evaluation using a seven point hedonic scale to rate for color, taste, flavor, texture and overall acceptability by untrained panelists indicated preparation No. 3 of green pickle, preparation No. 3 and 4 of rind jelly, preparation No. 2 of bulb jelly, jam, squash and sweet pickle scored highest among all the preparations. The storage of these products in normal room temperature showed that produced pickles remain unchanged even after 12 months of storage. But the quality of jam, jelly and squash started to deteriorate after 7 months of storage due to the absence of preservatives. Based on results, it can be concluded that commercial production of the products by using different parts of jackfruit can be taken up and promoted as a small scale income generating activity.J. Environ. Sci. & Natural Resources, 9(2): 35-41 2016

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Section: Color Taste Flavor and Texture Of Rind Jellysupporting

confidence: 88%

Section: Storage Study Of the Processed Productsmentioning

confidence: 98%

Preparation and Sensorial Evaluation of Pickles, Jam, Jelly and Squash Developed from Jackfruit (Artocarpus heterophyllus)

Mondal

Sultana

Mannan

et al. 2017

J. Environ. Sci. & Natural Resources

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“…Additives such as citric acid or any gelling agents commonly pectin always added in making the jam (Eke‐Ejiofor & Owuno, ). Pectin contents are known as pectic polysaccharide help jellification in proper pH and sugar thus help in holding the structure of the jam (Islam, Khan, Hoque, & Rahman, ). The aim of this study was to develop fruit jam from Averrhoa bilimbi acceptable by consumer due to its sensory attributes.…”

Section: Introductionmentioning

confidence: 99%

Development of fruit jam from Averrhoa bilimbi L.

Anuar

Salleh

2019

J Food Process Preserv

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Bilimbi is one of underused fruits in Malaysia. The main objective of this project is to develop fruit jam from Averrhoa bilimbi acceptable by consumer due to its sensory attributes and then could possibly reduce the amount of wastage. This study also aims to analyze proximate, color, water activity, total phenolic content (TPC), ascorbic acid content, total soluble solid, and the pH value of the bilimbi jam. Water activity of the jam indicates that the product is microbial stable. The bilimbi can be introduced as the food flavoring as it contains high in acid and can act as souring agent. Approximately 3 g of pectin should meet the sensory acceptability requirements in terms of the texture of the jam. Bilimbi fruit can be used to make a fruit jam with good sensory acceptability which suggests high market potential due to TPC that can contribute to antioxidant activity. Practical applications Bilimbi is generally used in local dishes as a food flavoring. Thus, bilimbi fruits often go to waste. Processing this fruit into jam allows it to be eaten by people of all ages. Making bilimbi jam is a transferable skill and is a relatively straightforward procedure. Bilimbi jam can be made at home, especially by those who already have bilimbi trees in their backyard.

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“…Colour and Flavour increased on prolonged storage condition. The values were similar for whey based mango jelly and dragon fruit jelly Kumari and Sandal (2010) and Islam et al, (2012). No remarkable changes were recorded in flavour upto the storage of 210 days for guava jelly Hossen et al, (2009) and jelly prepared from Karonda fruits (Deen and Singh 2013).…”

Section: Sensory Evaluationmentioning

confidence: 56%