PROCESSING OF WATERMELON RIND DEHYDRATED CANDY

Nur Farah Hani Muhamad, Wan Nur Zahidah Wan Zainon, Saniah Kormin, Nurasmaliza Mohd. Akhir, Muhammad Shah Ali


DOI: https://doi.org/10.12777/ijse.8.1.6-9

Abstract


Watermelon rind (Citrullus lanatus) dehydrated candy was prepared by using osmotic dehydration process that involves slow impregnation of syrup before drying at 50°C for 8, 14 and 20 hours. From the study, it can be seen that drying time significantly affected the moisture content of the watermelon rind dehydrated candy. The moisture content was significantly decreased with drying time. For colour evaluation, the L* value of watermelon rind dehydrated candy was slightly decreased with drying time while the a* value was slightly increased. Watermelon rind dehydrated candy that dried for 14 hours was the most preferred sample by the panelists as it received the highest score for texture, taste and overall acceptability attributes.  So, it can be concluded that 14 hours of drying time is the most appropriate time to dry the candied watermelon rind.

 


Keywords


watermelon rind, dehydrated candy, osmotic dehydration, drying

Full Text:

FULL TEXT PDF

References


AOAC. (2000). Official method of analysis of AOAC International. 17th Edition.

Gaithersburg, MD, USA: Association of Analytical Communities

Athmaselvi, K.A., Alagusundaram, K., Kavitha C.V. and Arumuganathan T. (2012). Impact

of pretreatment on colour and texture of watermelon rind. International Agrophysics, 26:

-242; doi: 10.2478/v10247-012-0035-5

Chen, A.O. (1989). Quality improvement of candied fruits. ACS Symp. Ser. – Am. Chem.

Soc. 405: 319–325

Diamante, L., Durand, M., Savage, G. and Vanhanen, L. (2010). Effect of temperature on the

drying characteristics, colour and ascorbic acid content of green and gold kiwifruits.

International Food Research Journal, 17: 441-451;

http://www.ifrj.upm.edu.my/17%20(02)%202010/IFRJ-2010-441-451_Lemuel_New_Zealand_France[1].pdf

Fellows, P. and Hampton, A. (1992). Small-scale food processing - A guide for appropriate

equipment. London: Intermediate Technology Publications

Gabriela, A., Pompeu, T., Paulo, C., Carneiro, F. and C. Hilary. (2004). Osmotic dehydration

of mango: effects of temperature and process time. International Sugar Journal, 12 (8): 70-71

Hasimah, H. A. (1988). Drying of fruits. Teknologi Makanan, 7: 49–53

Jangam, S.V., Joshi, V.S., Mujumdar, A.S. and Thorat, B.N. (2008). Studies on dehydration

of sapota (Achras zapota). Drying Technol. 26: 369 – 377; doi: 10.1080/07373930801898190

Koocheki, A., Razavi, S.M.A., Milani, E., Moghadam, T.M., Abedini, M., Alamatiyan, S. and

Izadkhah, S. (2007). Physical properties of watermelon seed as a function of moisture content

and variety. Int. Agrophysics, 21: 349-359;

http://www.old.international-agrophysics.org/artykuly/international_agrophysics/IntAgr_2007_21_4_349.pdf

Kresic, G., Lelas, V. and Simundic, B. (2004). Effects of processing on nutritional

composition and quality evaluation of candied celeriac. Sadhana, 29 455 (1): 1–12;

http://link.springer.com/article/10.1007%2FBF02706997

Kumar, P. (1985). Watermelon- utilization of peel waste for pickle processing. Indian Food Packer, 39 (4): 49-52

Leistner, L., Ro¨del, W. and Krispien, K. (1981). Microbiology of meat and meat products in

high and intermediate moisture ranges. In: Water Activity: Influences on food quality, p. 855.

New York: Academic Press

Lopez, A., Pique, M.T., Boatella, J., Romero, A. and Garcia, J. (1997). Influence of drying

conditions on the hazelnut quality: III. Browning. Drying Technology, 15: 989-1002;

doi: 10.1080/07373939708917273

Lyderson, A. L. (1983). Mass transfer in engineering practice. New York: John Wiley and

Sons

Madhuri, P. and Devi, K. (2003). Value addition to watermelon fruit waste. Journal of Food

Science and Technology, 40 (2): 222-224

Maskan, M. (2001). Kinetics of colour change of kiwifruits during hot air and microwave

drying. Journal of Food Engineerin,g 48: 169-175; DOI: 10.1016/S0260-8774(00)00154-0

McBean, D. McG., Joslyn, M. A. and Nury, F. S. (1971). Dehydrated fruit. In: The

biochemistry of fruit and their products (Hulme, A. C., ed.). Vol. 2, p. 623–652. London:

Academic Press

Meilgaard, M., Civille, G.V. and Carr, B.T. (1999).Sensory evaluation techniques. 3rd ed.

Boca Raton, Florida: CRC Press

Rahman, M. S. and Perera, C. (1996). Osmotic dehydration: a pretreatment for fruit and

vegetables to improve quality and process efficiency. The Food Technologyst, 25 (4): 144-147

Rastogi, N.K. and Raghavarao, K.S.M.S. (1997). Water and solute diffusion coefficients of

carrot as a function of temperature and concentration. Journal of Food Engineering, 34 (4):

–440; www.sciencedirect.com/science/article/pii/S0260877498800344

Ratti, C. (2001). Hot and freeze-drying of high-value foods: a review. Journal of Food

Engineering, 49: 311–319; www.sciencedirect.com/science/article/pii/S0260877400002284

Simonne, A., Carter, M., Fellers R., Weese J., Wei, C.I., Simonne E. and Miller M. (2002).

Chemical, physical, and sensory characterization of watermelon rind pickles. Journal of Food

Processing Preservation, 26: 415-31; doi: 10.1111/j.1745-4549.2003.tb00494.x

Stone, H. and Sidel, J.I. (1985). Sensory evaluation practices. Orlando: Adacemic Press

Vishal, K., Gunjan, K., and Sharma, P.D. (2012). Osmotic dehydration of litchi pulp as a

pretreatment for drying processes. Agric Eng Int: CIGR Journal, 14(3):146-151; www.cigrjournal.org/index.php/Ejounral/article/view/1896/1644

Zainun, C.A. (1995). Processing of dehydrated candied guava. Teknologi Makanan 4: 63–66

Zainun, C.A. (2007). Processing of Mango. Proc. of the National Horticulture Conference

p. 331-336. 13-15 March 2007. Johor Bahru, Johor


Refbacks

  • There are currently no refbacks.


Published by Department of Chemical Engineering University of Diponegoro Semarang
Google Scholar

IJSE  by http://ejournal.undip.ac.id/index.php/ijse is licensed under Creative Commons Attribution 3.0 License.