Document Detail


Utilization of fluted pumpkin fruit (Telfairia occidentalis) in marmalade manufacturing.
MedLine Citation:
PMID:  9839816     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
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.
Authors:
M K Egbekun; E O Nda-Suleiman; O Akinyeye
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Plant foods for human nutrition (Dordrecht, Netherlands)     Volume:  52     ISSN:  0921-9668     ISO Abbreviation:  Plant Foods Hum Nutr     Publication Date:  1998  
Date Detail:
Created Date:  1999-02-19     Completed Date:  1999-02-19     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  8803554     Medline TA:  Plant Foods Hum Nutr     Country:  NETHERLANDS    
Other Details:
Languages:  eng     Pagination:  171-6     Citation Subset:  IM    
Affiliation:
School of Technology, Federal Polytechnic, Idah, Kogi State, Nigeria.
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MeSH Terms
Descriptor/Qualifier:
Ascorbic Acid / analysis
Carbohydrates / analysis
Cucurbitaceae* / chemistry
Dietary Fats / analysis
Dietary Fiber / analysis
Food Handling*
Food Preservation
Fruit
Hot Temperature
Hydrogen-Ion Concentration
Minerals / analysis
Nutritive Value
Pectins
Plant Proteins / analysis
Sensation
Taste
Chemical
Reg. No./Substance:
0/Carbohydrates; 0/Dietary Fats; 0/Minerals; 0/Pectins; 0/Plant Proteins; 50-81-7/Ascorbic Acid; 9000-69-5/pectin

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