Effect of addition of mosambi (Citrus limetta) peel powder on textural and sensory properties of papaya jam
This study evaluates the influence of addition of mosambi peel powder on jam prepared from papaya. Mosambi peel powder was first analyzed for its proximate composition and other properties. Mosambi peel had high amount of crude fiber (17.6%), besides water and oil-holding capacity (2.26 and 6.82 ml/...
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2015-12-01
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Online Access: | http://dx.doi.org/10.1080/23311932.2015.1023675 |
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doaj-76d5ba84eae140f0af7bf3855ea4f6d42020-11-25T04:01:26ZengTaylor & Francis GroupCogent Food & Agriculture2331-19322015-12-011110.1080/23311932.2015.10236751023675Effect of addition of mosambi (Citrus limetta) peel powder on textural and sensory properties of papaya jamKaiser Younis0Rayees Ul Islam1Kausar Jahan2Basharat Yousuf3Aradhita Ray4Guru Jambheshwar University of Science and TechnologyGuru Jambheshwar University of Science and TechnologyGuru Jambheshwar University of Science and TechnologyAligarh Muslim UniversityGuru Jambheshwar University of Science and TechnologyThis study evaluates the influence of addition of mosambi peel powder on jam prepared from papaya. Mosambi peel powder was first analyzed for its proximate composition and other properties. Mosambi peel had high amount of crude fiber (17.6%), besides water and oil-holding capacity (2.26 and 6.82 ml/g, respectively). Mosambi peel was treated with 5% of salt and/or sodium bicarbonate overnight to remove bitterness. Different levels of treated and untreated mosambi peel powder (2.5, 5, 7.5, 10, and 12.5%) were added to papaya jam and were evaluated for texture and sensory properties. The firmness and chewiness values of the jam added with mosambi peel powder increased significantly as compared to control, whereas adhesiveness and cohesiveness values decreased with increasing levels of mosambi peel powder. Sensory evaluation showed that jam prepared by addition of peel powder was acceptable up to 5% level of incorporation. However, jam made by the addition of untreated peel powder was not acceptable due to bitterness resulted from mosambi peel powder.http://dx.doi.org/10.1080/23311932.2015.1023675mosambipapayajamtexturepeel |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Kaiser Younis Rayees Ul Islam Kausar Jahan Basharat Yousuf Aradhita Ray |
spellingShingle |
Kaiser Younis Rayees Ul Islam Kausar Jahan Basharat Yousuf Aradhita Ray Effect of addition of mosambi (Citrus limetta) peel powder on textural and sensory properties of papaya jam Cogent Food & Agriculture mosambi papaya jam texture peel |
author_facet |
Kaiser Younis Rayees Ul Islam Kausar Jahan Basharat Yousuf Aradhita Ray |
author_sort |
Kaiser Younis |
title |
Effect of addition of mosambi (Citrus limetta) peel powder on textural and sensory properties of papaya jam |
title_short |
Effect of addition of mosambi (Citrus limetta) peel powder on textural and sensory properties of papaya jam |
title_full |
Effect of addition of mosambi (Citrus limetta) peel powder on textural and sensory properties of papaya jam |
title_fullStr |
Effect of addition of mosambi (Citrus limetta) peel powder on textural and sensory properties of papaya jam |
title_full_unstemmed |
Effect of addition of mosambi (Citrus limetta) peel powder on textural and sensory properties of papaya jam |
title_sort |
effect of addition of mosambi (citrus limetta) peel powder on textural and sensory properties of papaya jam |
publisher |
Taylor & Francis Group |
series |
Cogent Food & Agriculture |
issn |
2331-1932 |
publishDate |
2015-12-01 |
description |
This study evaluates the influence of addition of mosambi peel powder on jam prepared from papaya. Mosambi peel powder was first analyzed for its proximate composition and other properties. Mosambi peel had high amount of crude fiber (17.6%), besides water and oil-holding capacity (2.26 and 6.82 ml/g, respectively). Mosambi peel was treated with 5% of salt and/or sodium bicarbonate overnight to remove bitterness. Different levels of treated and untreated mosambi peel powder (2.5, 5, 7.5, 10, and 12.5%) were added to papaya jam and were evaluated for texture and sensory properties. The firmness and chewiness values of the jam added with mosambi peel powder increased significantly as compared to control, whereas adhesiveness and cohesiveness values decreased with increasing levels of mosambi peel powder. Sensory evaluation showed that jam prepared by addition of peel powder was acceptable up to 5% level of incorporation. However, jam made by the addition of untreated peel powder was not acceptable due to bitterness resulted from mosambi peel powder. |
topic |
mosambi papaya jam texture peel |
url |
http://dx.doi.org/10.1080/23311932.2015.1023675 |
work_keys_str_mv |
AT kaiseryounis effectofadditionofmosambicitruslimettapeelpowderontexturalandsensorypropertiesofpapayajam AT rayeesulislam effectofadditionofmosambicitruslimettapeelpowderontexturalandsensorypropertiesofpapayajam AT kausarjahan effectofadditionofmosambicitruslimettapeelpowderontexturalandsensorypropertiesofpapayajam AT basharatyousuf effectofadditionofmosambicitruslimettapeelpowderontexturalandsensorypropertiesofpapayajam AT aradhitaray effectofadditionofmosambicitruslimettapeelpowderontexturalandsensorypropertiesofpapayajam |
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