Development of jam from watermelon peels (Citrullus lanatus), with the inclusion of moringa powder (Moringa oleífera) Telma Magaia 1 , Ámido Omar 2 , Agnaldo Manhica 2 1 Department of Biological Sciences, Faculty of Sciences, Universidade Eduardo Mondlane, Maputo-Mozambique, 2 Department of Animal Production and Food Technology, Faculty of Veterinary, Universidade Eduardo Mondlane, Maputo-Mozambique The growing concern to minimize food waste and the interest in adding more and more nutritional value to food products make it extremely important to find new ways of reusing waste from food processing or preparation. The aim of this study was to develop jams from watermelon ( Citrusllus lanattus ) peel with the inclusion of Moringa oleifera powder. Four formulations were prepared with different levels of moringa inclusion (F0 with 0% moringa), (F1 with 1.5% moringa), (F2 with 2.5% moringa), (F3 with 3% moringa) and (F4 with 5% moringa). A preliminary sensory analysis was carried out, in which formulations F1 and F2 were more acceptable to the tasters (using the affective test). The formulations chosen by the tasters were then reproduced together with the standard F0 formulation and characterized. Physico-chemical analysis (titratable acidity, pH, soluble solids) and sensory analysis were carried out. The watermelon rind jam with moringa inclusion showed average values of: 0.9% titratable acidity, pH=3.8, and 66.6ºBrix soluble solids. From the three jam formulations, F1 had the highest sensory acceptance by the tasters, with an acceptance rate of 87.6%, and 62.5% of the tasters said they would buy the product. Based on the values obtained for the parameters acidity, pH and soluble solids, and despite the fact that the values were a little higher than recommended, it was clear that they did not affect the physical and chemical quality of the jam, as shown by the results of the sensory analysis, which were satisfactory. The production of jam is an alternative way of using fruit that has not reached the standard of classification, that has passed the ripeness stage, it is a way of preserving and diversifying fruit-based products, allowing the consumption of a product based on that fruit during periods of scarcity. In addition to making use of parts of fruit that are generally considered unfit for consumption and in turn discarded as waste. The use of fruit in its entirety helps to reduce post-harvest losses and promotes the production of various products. References 1. Menezes filho, A. C. P e Castro, F. S. (2018). Aproveitamento dos resíduos de melancia na produção de condimento para uso em alimentos. Informe Goiano. Circular de Pesquisas Aplicadas. Vol.4. ISSN 2526-317X. 2. Simmone, A.; Carter, M.; Fellers, R.; Weese, j.; Wei, C. I.’ Simmone, E.; Miller, M. (2003). Chemical, Physical, and Sensory characterization of watermelon rind pickles. Journal of Food processing preservation. Vol.26. pp 415-430. 3. Gueiros, M. A. F.; Xavier, L. C. A.; Albuquerque, K. G. S.; Silva, S. P. (2019). Caracterização físico-química da folha da moringa (Moringa oleífera Lamarck) em Pó. IV congresso Internacional das ciências agrarias CONTER-Pdvagro. Brasil. Universidade Federal Rural de Pernambuco. Brasil.
P06
© The Author(s), 2023
Made with FlippingBook Learn more on our blog