| Utilization of fluted pumpkin fruit (Telfairia occidentalis) in marmalade manufacturing. | |
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MedLine Citation:
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PMID: 9839816 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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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. |
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Authors:
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M K Egbekun; E O Nda-Suleiman; O Akinyeye |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Plant foods for human nutrition (Dordrecht, Netherlands) Volume: 52 ISSN: 0921-9668 ISO Abbreviation: Plant Foods Hum Nutr Publication Date: 1998 |
Date Detail:
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Created Date: 1999-02-19 Completed Date: 1999-02-19 Revised Date: 2008-11-21 |
Medline Journal Info:
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Nlm Unique ID: 8803554 Medline TA: Plant Foods Hum Nutr Country: NETHERLANDS |
Other Details:
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Languages: eng Pagination: 171-6 Citation Subset: IM |
Affiliation:
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School of Technology, Federal Polytechnic, Idah, Kogi State, Nigeria. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Ascorbic Acid
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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:
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0/Carbohydrates; 0/Dietary Fats; 0/Minerals; 0/Pectins; 0/Plant Proteins; 50-81-7/Ascorbic Acid; 9000-69-5/pectin |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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