Functional Jam Production from Blends of Banana, Pineapple and Watermelon Pulp

Awolu, Olugbenga Olufemi

doi:10.11648/j.ijfsb.20180301.12

Cited by 19 publications

(8 citation statements)

References 9 publications

(14 reference statements)

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“…The decrease in these viscosities reflected less retrogradation tendency, which inhibited the staling rate of the biscuits(Wang et al, 2015). Recently,Yaqoob et al (2019) have reported that a decrease in FV might be due to the dis-aggregation of amylose molecules with the increased quantity of DPF in wheat flour(Yaqoob et al, 2019) Awolu et al (2018). reported similar findings of decreased SB when mango kernel seed flour was incorporated in wheat flour.…”

mentioning

confidence: 85%

Impact of the incorporation of date pit flour an underutilized biowaste in dough and its functional role as a fat replacer in biscuits

Saeed

Urooj

Ali

et al. 2021

J. Food Process. Preserv.

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Date pit (Phoenix dactylifera L.), an underutilized biowaste, is the major by-product of the date processing industry. Date pits (DPs) are the naturally rich sources of several bioactive compounds that play a vital role in the prevention of the diseases. In the present study, the effect of date pit flour (DPF) as a fat replacer in biscuits at different concentrations (10, 20, 30, and 40% wt/wt) was explored. The proximate,

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mentioning

confidence: 85%

Impact of the incorporation of date pit flour an underutilized biowaste in dough and its functional role as a fat replacer in biscuits

Saeed

Urooj

Ali

et al. 2021

J. Food Process. Preserv.

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“…The absorbance of the extracted sample was measured at 335 nm. Finally, the content of vitamin A was calculated following the formula used by Olufemi Awolu . The Vit-C content was also determined using the previous method of Ochoa-Velasco et al with slight modifications.…”

Section: Materials and Methodsmentioning

confidence: 99%

“…Finally, the content of vitamin A was calculated following the formula used by Olufemi Awolu. 47 The Vit-C content was also determined using the previous method of Ochoa-Velasco et al 36 with slight modifications. The result was expressed as mg of AsA/100 g of the tomato sample.…”

Section: Methodsmentioning

confidence: 99%

Synthesis and Characterization of a Mixed Nanofertilizer Influencing the Nutrient Use Efficiency, Productivity, and Nutritive Value of Tomato Fruits

Rahman¹,

Hasan²,

Nigar³

et al. 2021

ACS Omega

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Due to the higher potential for enhancing nutrient use efficiency, nanofertilizer (NF) is crucial in sustainable crop production. Thus, foliar-applied mixed nanofertilizer (MNFf) and commercial fertilizer (CF) into the soil (CFs) were claimed together ([MNFf + CFs]) and comparative nutrient use efficiency (NUE), productivity, and nutritional properties of tomato fruits were investigated. The mixed nanofertilizer (MNF) was prepared in our laboratory and characterized using scanning electron microscopy, X-ray diffraction, and Fourier transform infrared. To avoid the interference of other factors, all the treatments were divided into three groups: (i) blank treatment (no fertilizer), (ii) CF treatment, and (iii) combined [MNFf + CFs] treatment. The vegetative growth and qualitative and quantitative attributes of tomatoes were recorded, and the NUE, total production, and benefit–cost ratio (BCR) were also calculated. In addition, comparative nutritional properties for all treatments were analyzed. The plant’s height, stem diameter, root length, photosynthetic pigments, leaf minerals, and qualitative traits of tomato fruits were significantly (p < 0.05) increased by [MNFf + CFs] treatment compared to CFs. The protein, fiber, Fe, Zn, and K contents were significantly (p < 0.05) increased by 23.80, 38.10, 44.23, 60.01, and 2.39%, respectively, with the [MNFf + CFs] treatment as compared to CFs, while the ash and protein contents were both lower than the untreated tomato. Moreover, [MNFf + CFs] treatment has significantly (p < 0.05) increased the antioxidant properties. The NUE, total production, and BCR were also increased by 26.08, 26.04, and 25.38%, respectively, with the same treatment. Thus, [MNFf + CFs] treatment could be a potential alternative for reducing the excess use of CF.

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“…Según las investigaciones realizadas, la composición varía de acuerdo con la naturaleza y proporciones de las frutas que componen la mermelada. En relación con las proteínas se han encontrado valores máximos de 7,45% en una mermelada compuesta por banana, sandía y piña (11) . El resultado obtenido 0.2380% son cercanos a los encontrados en mermeladas de arándanos (0,31%) (23) , piña (0,3%) (2), mamón y zarzamora (0,3%) (5), manzana de marañón (0,28%) (2) y uva (0,27%) (23) .…”

Section: Composición Nutricionalunclassified

“…A nivel mundial, numerosos países desarrollaron mermeladas combinando frutas de estación, es el caso de India con la mermelada de piña y banana (6) , en Perú sandía y arándanos (7) , arándano y frambuesa en Chile (8) , remolacha y mora en Ecuador (9) , piña y maracuyá en Ecuador (10), banana, piña y sandía en Nigeria (11) . En Paraguay, estas combinaciones se realizan a pequeña escala en zonas rurales, constituyéndose un atractivo de determinadas épocas y zonas.…”

Section: Introductionunclassified

Reformulación y caracterización de la mermelada de pomelo y banana elaborada en el distrito de Coronel Oviedo, departamento de Caaguazú, Paraguay

Ríos Duarte,

Graffton,

Ruíz Díaz Rodas

et al. 2023

Rev. Soc. cient. Parag.

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El objetivo de esta investigación fue caracterizar fisicoquímica, microbiológica, sensorial y nutricionalmente la mermelada de pomelo y banana elaborada por mujeres emprendedoras del distrito de Coronel Oviedo, departamento de Caaguazú. Las variables fisicoquímicas analizadas fueron el pH y °Brix, los parámetros microbiológicos estuvieron compuestos por E. coli, Mohos y Levaduras y Aerobios mesófilos, por otro lado, el perfil sensorial incluyó sabores afrutados, pomelo, banana, dulce, amargo y astringente. El análisis de las mermeladas de pomelo y banana fueron realizadas en dos instancias, la primera corresponde a la formulación original, la cual no cumplía con los parámetros de pH, °Brix y sabor. La segunda corresponde a la formulación mejorada, a la cual se determinó la composición nutricional. Este último obtuvo los siguientes resultados fisicoquímicos: pH: 2,91, 60°Brix, microbiológicamente un recuento <10 UFC/g en los parámetros analizados, sensorialmente los sabores dulce, afrutado y pomelo fueron los más percibidos por el plantel sensorial. En cuanto a los resultados nutricionales coinciden con otros estudios realizados a nivel mundial. Finalmente, los resultados obtenidos fueron contrastados con las normas vigentes, corroborando que la formulación mejorada cumpla con los parámetros establecidos y sensorialmente con las expectativas de acuerdo a las características del producto. Lográndose de esta manera, un producto de calidad estandarizada y competitiva, generando oportunidades de empleo para las mujeres emprendedoras. Palabras claves: Mermelada, microbiología, propiedades fisicoquímicas, pomelo, banana.

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Functional Jam Production from Blends of Banana, Pineapple and Watermelon Pulp

Abstract: Functional jam from blends of banana, pineapple and watermelon pulp was produced and evaluated. The aim was to develop a locally but nutritionally rich, functional jam. Various blends of the fruit pulp were considered in order to select the best.

Cited by 19 publications

References 9 publications

Impact of the incorporation of date pit flour an underutilized biowaste in dough and its functional role as a fat replacer in biscuits

Impact of the incorporation of date pit flour an underutilized biowaste in dough and its functional role as a fat replacer in biscuits

Synthesis and Characterization of a Mixed Nanofertilizer Influencing the Nutrient Use Efficiency, Productivity, and Nutritive Value of Tomato Fruits

Reformulación y caracterización de la mermelada de pomelo y banana elaborada en el distrito de Coronel Oviedo, departamento de Caaguazú, Paraguay

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