Utilization of fluted pumpkin fruit (Telfairia occidentalis) in marmalade manufacturing

Marmalade was produced from fluted pumpkin (Telfairia occidentalis) fruit. The fruit was pulped, boiled and filtered to obtain pectin extract. The extract was boiled at 102 degrees C for 30 min with the pH and sugar levels adjusted to 3.2 and 68.5 degrees Brix, respectively. Fruit shreds were added...

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Bibliographic Details
Published in:Plant foods for human nutrition (Dordrecht) 1998, Vol.52 (2), p.171-176
Main Authors: Egbekun, M.K. (Federal Polytechnic, Idah, Kogi State (Nigeria). School of Technology), Nda-Suleiman, E.O, Akinyeye, O
Format: Article
Language:English
Subjects:
Ascorbic Acid - analysis
AZUCAR
Biological and medical sciences
Carbohydrates - analysis
CONFITURE
Cucurbitaceae - chemistry
Dietary Fats - analysis
Dietary Fiber - analysis
Food Handling
Food industries
Food Preservation
Fruit
Fruit and vegetable industries
FRUITS
FRUTAS
Fundamental and applied biological sciences. Psychology
Hot Temperature
Hydrogen-Ion Concentration
JAMS
MERMELADAS
Minerals - analysis
NIGERIA
Nutritive Value
PECTINAS
PECTINE
PECTINS
Plant Proteins - analysis
Sensation
SUCRE
SUGAR
Taste
TELFAIRIA
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Summary:Marmalade was produced from fluted pumpkin (Telfairia occidentalis) fruit. The fruit was pulped, boiled and filtered to obtain pectin extract. The extract was boiled at 102 degrees C for 30 min with the pH and sugar levels adjusted to 3.2 and 68.5 degrees Brix, respectively. Fruit shreds were added towards the end of boiling. Results of analyses showed that the pulp is rich in Na, K, Fe, P, Mn and pectin (1.01%), but low in protein (0.86%). The marmalade had a firm gel and was acidic (pH 3.15). Mold was absent and syneresis did not occur. The marmalade contained 68.5% total soluble solids and set at 52-56 degrees C. Sensory evaluation showed no significant difference (p = 0.05) in taste, consistency, spreadability and overall acceptability between fluted pumpkin marmalade and commercial orange marmalade. Both chemical and sensory results denote that the marmalade was highly desirable and compared favourably with similar preserves produced in Nigeria.
ISSN:0921-9668
1573-9104
DOI:10.1023/A:1008065220452