Development of citrus peel by-product as a slice jam by using two-level factorial design
Natural slice jam from the citrus peel is a product that enhances the economic value of the waste of citrus fruit peel. The goal of the study was to improve a recipe for a natural jam made entirely from citrus peel and shaped into a square to make it a more convenient and ready-to-eat product. A two...
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| Format: | Article |
| Language: | English |
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Elseivier
2024
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| Online Access: | http://umpir.ump.edu.my/id/eprint/40466/1/Development%20of%20citrus%20peel%20by-product%20as%20a%20slice%20jam.pdf |
| _version_ | 1811138305334444032 |
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| author | Hazrulrizawati, Hamid Wan Fatimah, Wan Mohd Nowalid Giwa, Shehu Hadiza |
| author_facet | Hazrulrizawati, Hamid Wan Fatimah, Wan Mohd Nowalid Giwa, Shehu Hadiza |
| author_sort | Hazrulrizawati, Hamid |
| collection | UMP |
| description | Natural slice jam from the citrus peel is a product that enhances the economic value of the waste of citrus fruit peel. The goal of the study was to improve a recipe for a natural jam made entirely from citrus peel and shaped into a square to make it a more convenient and ready-to-eat product. A two-level factorial design was used to investigate the effects of four independent variables; X1: concentration lemon peel (Citrus limonum), X2: concentration orange peel (Citrus sinensis), X3: storage temperature, and X4: sugar. Sample processing was performed at range between 10 and 20 g of lemon and orange peel concentration and sugar (6–10 g) at a constant gelatine weight of 1.6 g. The samples were stored at 2 °C and 25 °C, and textural properties (hardness and adhesiveness) were evaluated. Results indicated that concentrations of lemon peel (10 g), orange peel (15 g), sugar (8 g), and storage temperature (13.5 °C) significantly influenced jam texture. Interaction effects, including AD, BC, and BD, were notable. Optimal conditions favoured higher orange peel concentration. Validation experiments confirmed a maximum 10 g lemon peel concentration with an error below 10%. Despite room temperature storage causing textural quality deterioration due to syneresis, this study contributes valuable insights for food industry applications of natural products, greener and more cost-effective. The factorial design approach effectively optimized citrus peel slice jam formulation, demonstrating the significance of applied sciences in addressing practical challenges. |
| first_indexed | 2024-09-25T03:48:05Z |
| format | Article |
| id | UMPir40466 |
| institution | Universiti Malaysia Pahang |
| language | English |
| last_indexed | 2024-09-25T03:48:05Z |
| publishDate | 2024 |
| publisher | Elseivier |
| record_format | dspace |
| spelling | UMPir404662024-05-15T08:04:40Z http://umpir.ump.edu.my/id/eprint/40466/ Development of citrus peel by-product as a slice jam by using two-level factorial design Hazrulrizawati, Hamid Wan Fatimah, Wan Mohd Nowalid Giwa, Shehu Hadiza Q Science (General) QD Chemistry QH Natural history QK Botany Natural slice jam from the citrus peel is a product that enhances the economic value of the waste of citrus fruit peel. The goal of the study was to improve a recipe for a natural jam made entirely from citrus peel and shaped into a square to make it a more convenient and ready-to-eat product. A two-level factorial design was used to investigate the effects of four independent variables; X1: concentration lemon peel (Citrus limonum), X2: concentration orange peel (Citrus sinensis), X3: storage temperature, and X4: sugar. Sample processing was performed at range between 10 and 20 g of lemon and orange peel concentration and sugar (6–10 g) at a constant gelatine weight of 1.6 g. The samples were stored at 2 °C and 25 °C, and textural properties (hardness and adhesiveness) were evaluated. Results indicated that concentrations of lemon peel (10 g), orange peel (15 g), sugar (8 g), and storage temperature (13.5 °C) significantly influenced jam texture. Interaction effects, including AD, BC, and BD, were notable. Optimal conditions favoured higher orange peel concentration. Validation experiments confirmed a maximum 10 g lemon peel concentration with an error below 10%. Despite room temperature storage causing textural quality deterioration due to syneresis, this study contributes valuable insights for food industry applications of natural products, greener and more cost-effective. The factorial design approach effectively optimized citrus peel slice jam formulation, demonstrating the significance of applied sciences in addressing practical challenges. Elseivier 2024-07 Article PeerReviewed pdf en cc_by_nc_nd_4 http://umpir.ump.edu.my/id/eprint/40466/1/Development%20of%20citrus%20peel%20by-product%20as%20a%20slice%20jam.pdf Hazrulrizawati, Hamid and Wan Fatimah, Wan Mohd Nowalid and Giwa, Shehu Hadiza (2024) Development of citrus peel by-product as a slice jam by using two-level factorial design. Food Chemistry: Molecular Sciences, 8 (100196). pp. 1-7. ISSN 2666-5662. (Published) https://doi.org/10.1016/j.fochms.2024.100196 https://doi.org/10.1016/j.fochms.2024.100196 |
| spellingShingle | Q Science (General) QD Chemistry QH Natural history QK Botany Hazrulrizawati, Hamid Wan Fatimah, Wan Mohd Nowalid Giwa, Shehu Hadiza Development of citrus peel by-product as a slice jam by using two-level factorial design |
| title | Development of citrus peel by-product as a slice jam by using two-level factorial design |
| title_full | Development of citrus peel by-product as a slice jam by using two-level factorial design |
| title_fullStr | Development of citrus peel by-product as a slice jam by using two-level factorial design |
| title_full_unstemmed | Development of citrus peel by-product as a slice jam by using two-level factorial design |
| title_short | Development of citrus peel by-product as a slice jam by using two-level factorial design |
| title_sort | development of citrus peel by product as a slice jam by using two level factorial design |
| topic | Q Science (General) QD Chemistry QH Natural history QK Botany |
| url | http://umpir.ump.edu.my/id/eprint/40466/1/Development%20of%20citrus%20peel%20by-product%20as%20a%20slice%20jam.pdf |
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