UTILIZATION OF WHITE POMELO PEEL TO REPLACE SOME OF THE ORANGE PULP IN JAM PRODUCTS

Abstract

The objectives of this research were 1) to develop a basic jam recipe, 2) to determine the appropriate amount of white pomelo peel in jam products, 3) to analyze the physical and chemical properties of the jam, and 4) to evaluate consumer acceptance of jam made with white pomelo peel. The study found that out of four basic orange jam recipes, Formula 3 was the most preferred by tasters in all aspects. This recipe, which contained a high amount of orange pulp and sugar, was ideal for making jam without the addition of citric acid, relying instead on the natural balance of orange pulp and sugar for its flavor. The optimal ratio of white pomelo peel in jam, according to tasters, was 60:40, with appearance, color, smell, flavor, texture, and overall liking scores of 7.40, 7.15, 7.15, 7.20, 7.20, and 7.50, respectively, indicating a moderate level of acceptance. The jam had a glossy and viscous texture that broke apart well when stirred. However, increasing the amount of white pomelo peel reduced the jam's viscosity and luster. The chemical composition of the 60:40 white pomelo peel jam (Formula 2) was found to be 157 Kcal energy, 0.1% fat, 38.9% carbohydrates, 32.2% sugar, 120 mg sodium, 60.44% moisture, and 0.34% ash. Physically, the jam had a brightness value (L*) of 30.90, a green value (a*) of 5.50, and a yellow value (b*) of 32.99. Consumer testing revealed that white pomelo peel could potentially replace orange pulp in jam products. Sensory acceptance scores for appearance, color, aroma, taste, and overall liking were 7.58, 7.36, 7.39, 8.75, and 8.28, respectively, indicating a moderate to high level of liking. Additionally, 82% of consumers accepted the use of white pomelo peel as a substitute for orange pulp in jam products, while 18% did not.