Use of the peel melon (Cucumis melo) for the preparation of jam.

Abstract

The purpose of this research was to prepare melon jam of two varieties including the use of its peel. The methodology applied was an A×B experimental design in which 4 treatments and 3 repetitions were obtained, obtaining a total of 12 experimental units in which the formulations were varied in terms of the percentage of melon pulp and peel used, for cantaloup melon. A1B1(80%-20%), A1B2(50%-50%), A1B3(0%-100%), A1B4 (100%-0%), Creole melon A2B1(80%-20%), A2B2(50 %-50%), A2B3(0%-100%), A2B4 (100%-0%). In the different treatments, physical-chemical analyzes were carried out such as: pH, Soluble solids (°Brix), Titratable acidity where the best treatment was A2B1 with a pH value of 2.3, 68 °Brix, 0.94% acidity, in addition A sensory evaluation was carried out with a panel of semi-trained tasters made up of 10 teachers of the course; The results of the evaluation showed the A2B1 treatment (80% pulp-20% peel) of the Criollo melon variety as the best treatment. Therefore, the peels of the melon (Cucumis melo) are organic waste that, despite their rich content in fiber, vitamins and antioxidants, are not used. Because in many countries, including Ecuador, its nutritional and medicinal benefits are unknown. The research allowed for the purpose of searching for food alternatives to use (shell) waste, to reduce the waste that causes the greenhouse effect, causing an increase in environmental pollution, prioritizing actions that promote recycling and the use of waste in all its forms. stages to guarantee a healthier environment