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首页> 外文期刊>Cogent Food & Agriculture >Effect of addition of mosambi (Citrus limetta) peel powder on textural and sensory properties of papaya jam
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Effect of addition of mosambi (Citrus limetta) peel powder on textural and sensory properties of papaya jam

机译：添加莫桑比（柑橘）果皮粉对木瓜果酱的质地和感官特性的影响

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摘要

This study evaluates the influence of addition of mosambi peel powder on jam prepared from papaya. Mosambi peel powder was first analyzed for its proximate composition and other properties. Mosambi peel had high amount of crude fiber (17.6%), besides water and oil-holding capacity (2.26 and 6.82?ml/g, respectively). Mosambi peel was treated with 5% of salt and/or sodium bicarbonate overnight to remove bitterness. Different levels of treated and untreated mosambi peel powder (2.5, 5, 7.5, 10, and 12.5%) were added to papaya jam and were evaluated for texture and sensory properties. The firmness and chewiness values of the jam added with mosambi peel powder increased significantly as compared to control, whereas adhesiveness and cohesiveness values decreased with increasing levels of mosambi peel powder. Sensory evaluation showed that jam prepared by addition of peel powder was acceptable up to 5% level of incorporation. However, jam made by the addition of untreated peel powder was not acceptable due to bitterness resulted from mosambi peel powder.
机译：这项研究评估了添加莫桑比果皮粉对木瓜果酱的影响。首先对莫桑比果皮粉末的成分和其他特性进行了分析。莫桑比果皮具有高含量的粗纤维（17.6％），此外还具有保水和持油能力（分别为2.26和6.82？ml / g）。莫桑比果皮用5％的盐和/或碳酸氢钠处理过夜，以去除苦味。将不同水平的已处理和未处理的莫桑比果皮粉末（2.5％，5％，7.5％，10％和12.5％）添加到木瓜果酱中，并评估其质地和感官特性。与对照相比，添加了莫桑比果皮粉末的果酱的硬度和咀嚼度值显着提高，而随着莫桑比果皮粉末的含量增加，粘合性和内聚性值降低。感官评估表明，通过加入果皮粉制备的果酱在5％以下的掺入水平下都是可以接受的。但是，由于莫桑比果皮粉末带来的苦味，添加未经处理的果皮粉末造成的堵塞是不可接受的。

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