Egbekun M K, Nda-Suleiman E O, Akinyeye O
School of Technology, Federal Polytechnic, Idah, Kogi State, Nigeria.
Plant Foods Hum Nutr. 1998;52(2):171-6. doi: 10.1023/a:1008065220452.
Marmalade was produced from fluted pumpkin (Telfairia occidentalis) fruit. The fruit was pulped, boiled and filtered to obtain pectin extract. The extract was boiled at 102 degrees C for 30 min with the pH and sugar levels adjusted to 3.2 and 68.5 degrees Brix, respectively. Fruit shreds were added towards the end of boiling. Results of analyses showed that the pulp is rich in Na, K, Fe, P, Mn and pectin (1.01%), but low in protein (0.86%). The marmalade had a firm gel and was acidic (pH 3.15). Mold was absent and syneresis did not occur. The marmalade contained 68.5% total soluble solids and set at 52-56 degrees C. Sensory evaluation showed no significant difference (p = 0.05) in taste, consistency, spreadability and overall acceptability between fluted pumpkin marmalade and commercial orange marmalade. Both chemical and sensory results denote that the marmalade was highly desirable and compared favourably with similar preserves produced in Nigeria.
果酱是用有凹槽的南瓜（西方特菲里亚南瓜）果实制作的。将果实打浆、煮沸并过滤以获得果胶提取物。提取物在102摄氏度下煮沸30分钟，同时将pH值和糖度分别调节至3.2和68.5°Bx。在煮沸接近结束时加入水果丝。分析结果表明，果肉富含钠、钾、铁、磷、锰和果胶（1.01%），但蛋白质含量较低（0.86%）。该果酱形成了紧实的凝胶，呈酸性（pH值3.15）。没有霉菌生长，也没有出现析水现象。该果酱含有68.5%的总可溶性固形物，在52 - 56摄氏度时凝固。感官评价表明，有凹槽的南瓜果酱与市售橙子果酱在口感、稠度、涂抹性和总体可接受性方面没有显著差异（p = 0.05）。化学和感官结果均表明该果酱非常理想，与尼日利亚生产的类似果酱相比具有优势。
