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Preparation of Preserves and Candies from Watermelon Rind

M. Burhan Uddin
Department of Food Technology and Rural Industries, Badgladesh Agricultural University, Mymensingh.

A. M. N. Swamy
Scientist, Fruit and Vegetable Tehnology Discipline, C. F. T; R. I., Mysore, India.

Abstract/ Executive Summary:

Watermelon , native to tropical Africa is a succulent fruit which is now under cultivation all over the world. It belongs to the family Cucarbitaceae with mask melon, cucumber and squashes. Watermelon is very popular in tropical and sub-tropical countries for its thirst quenching property, delicate flavor and taste, sweetness and its attractive red color. It contains a good amount of vitamin A and a fair amount of vitamin B. It has a place in human diet as dessert or breakfast fruit. While watermelon is very highly correlated with sugar content, really good melon also has a characteristic flavor, which is a function of the organic volatiles that are produced and released as the fruit rips. While the maximum sugar content will be maximum flavor is a function of the stage of ripeness, and in fact further changes in flavor volatiles or their presence in excess often characterize the over ripe fruit. Unfortunately very little is known of either the nature or the course of development of melon flavor constituents.

Keywords: Preservs and candies, Water melon rind

Location: Fruit and Vegetable Technology, Central Food Technological Research Institute, Mysore, India

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Melon

Objectives:

To preserves and candies from water melon rind.

Methodology:

This study was carried out in the Discipline of Fruit and Vegetable Technology, Central Food Technological Research Institute, Mysore, India. The find obtained as waste product after preparation of watermelon juice Was used in the preparation of preserves and candies. The melon was ana lysed for moisture by oven drying ( at 70°C) method, brix using Abbe's Refractometer and pH by means of pH meter. Sugars were determined by the Lane-Eynon Method (AO AC, 1970). Ash protein and ether extract in the pulp were determined by the method devised by Canada Dept. of Agriculture (1963). Ascorbic acid was determined by the titrimetric method using 2-6 dichlorophenol dye ( Rangana, 1978). The acidity in the aliquot was determined by titration with O.IN NaOH and phenolphthalein as indicator. The acidity value was expressed as citric acid present. The total carotenoid pigments or the pulp was determined spectrophotometers by extracting the pigments with acetone and petrolium ether and measuring the colour at )03 nm in a spectrophoto- meter using petroleum ether as blank (Rangana, 1978) and expressed as Iyco- pene. The pulp was analyzed for the minerals calcium, iron and phosphorous according to standard methods. The watermelons Were purchased from the local market. The varieties and type of watermelon were not known. The colour of the pulp was crimson red. The harvesting season of the fruits Was from March to June. The fruits Were cut into pieces. The crimson red portion ( pulp j was separated from the white rind and the pulp was processed for juice. The white rind was used in the preparation of preserves and candies according to the process devised with slight modification and a subjective test (organoleptic) was conducted for evaluation of the products.according to standard methods.

Source of Information: Bangladesh J. Agril. Sci. 8 (2) : 211-215 : 1981. ISSN 0379-4296

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The edible pulp' constituted about 60%. The rind constitutes about 31% of watermelon. The prepared products were then analyzed for their important consti- tuents. The prepared preserve contained about 22% moisture and about 60% total sugars in spite of the brix of the syrup being 72%. The preserve prepared was found to be transparent, crisp in texture with characteristic mill flavour. Similarly the candy contained about 15% moisture and about 80% sugars. It was opaque and the texture was quite crisp. The results of the organoleptic test of these samples are sumrnerised These experiments have indicated the possibi llity of preparing good quality preserve and candy from fruit rind.

Knowledge Management: Journal