Nutritional, Microbial and Sensory Evaluation of Jam Stored under Ambient Condition Using Pectin Isolated from Pomelo (Citrus maxima) Peels

Fruit peels are agro wastes that may be considered as raw materials, however despite of their pollution and hazardous aspects, wastes from fruit processing industries have a great potential for regeneration into products of significant value as raw materials for other industries, while considering the fruit processing industries citrus is one of the major processed fruits, there is a substantial prospective to utilize citrus peels to isolate value-added ingredients as pectin. This study focused to use pomelo peels, as a source of pectin and its utilization in the fruit jam production with different blends of pectin and sugar levels and assess its nutritional, sensory qualities and stability during ambient storage condition. Quality parameters of jam formulations were assessed using standard AOAC methods. Organoleptic attributes were assessed by 30 semi-trained panelists using a seven-point hedonic scale. The foremost preferred jam formulations were stored and analyzed in ambient temperature at 70-75% RH for 12 weeks period. Quality parameters during storage of watermelon jams revealed the increasing trend in total soluble solids, titratable acidity and moisture content. Moreover, the declining trend in pH, and vitamin C content. Based on the quality parameters, sensory analysis and microbiological studies, the watermelon jam with 4.2 g (14% dry basis) extracted pomelo pectin and 65 g (65ºBrix) sugar, could be stored in ambient temperature for 12 weeks period of time with none significant change in quality characteristics.