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首页> 外文期刊>Plant Foods for Human Nutrition >Utilization of fluted pumpkin fruit (Telfairia occidentalis) in marmalade manufacturing
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Utilization of fluted pumpkin fruit (Telfairia occidentalis) in marmalade manufacturing

机译：带凹槽的南瓜果实（Telfairia occidentalis）在果酱制造中的利用

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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 deg C for 30 rain with the pH and sugar levels adjusted to 3.2 and 68.5 deg 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 deg 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.
机译：橘子果酱是用带凹槽的南瓜（Telfairia occidentalis）水果制成的。将水果制浆，煮沸并过滤以获得果胶提取物。将提取物在102摄氏度煮沸30天，将pH和糖水平分别调节至3.2和68.5糖度。在煮沸即将结束时加入水果丝。分析结果表明，该纸浆富含Na，K，Fe，P，Mn和果胶（1.01％），但蛋白质含量较低（0.86％）。果酱的凝胶坚硬，呈酸性（pH 3.15）。没有霉菌，没有脱水收缩。果酱包含68.5％的总可溶性固体，设定在52-56摄氏度。感官评估显示，长笛南瓜果酱和商用橙果酱在口味，稠度，可传播性和总体可接受性方面无显着差异（p = 0.05）。化学和感官结果均表明，该果酱非常可取，可与尼日利亚生产的类似蜜饯进行比较。

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