INNOVATION OF JAM FROM GURMA MELON PULP AS UN TRADITIONAL SOURCE

Abstract

Gurma melon (Nubian or Seed melon) Citrullus lantus var. colocynthoides, became animportant crop in Egypt. It was cultivated for seeds only, while the residue of fruits are removed aswaste. The main objective of the study is to investigate the possibility of utilization Gurma melon pulpin an economic nutrient food products as jam. The obtained results declared that Gurma melon wasteswhich represented about 95% of crop contained moisture 94.55%, protein 0.84%, fat 0.19%, crudefiber 0.12%, mineral matter 0.21, TSS 4.32° Brix and acidity 0.18%. Gurma melon pulp were used toprepare both flavored jam by adding up to 1.5% of cinnamon and mixed jam by substituting up to 30%of fig with Gurma melon. All the jam samples were stored in sterilized glass jars at room temperaturefor 6 months and the physicochemical and organoleptic characteristics were studied. The resultsindicated that high acceptance jam could be processed from Gurma melon pulp plain or flavored by1% cinnamon. Also Gurma pulp up to 20% could incorporated in blends with fig fruits for producinggood quality fig-melon mixed jam.