Physicochemical characteristics and phytochemical content of jam made from melon (Cucumis melo)
2018
Benmeziane, F. | Djermoune – Arkoub, L. | Boudraa, A. T. | Bellaagoune, S.
Melon (Cucumis melo) is a fruit with high market value in Algeria with little details about its quality characteristics. Physico-chemical and microbiological parameters, sensorial profile, antioxidants content and antioxidant activity were evaluated in jam made from Algerian melon fruit (Cucumis melo). For that purpose, special attention was paid to total soluble solids (TSS), titratable acidity (TA), viscocity, total sugars (TS) and others, bioactive compounds and antiradical activity. Results show that jam made from melon had a comparatives physicochemical characteristic to other fruit jams and was highly hygienic with absence of microbiological contamination. wherease, the jam presents a low content of bioactive compounds, but it still remain an important source of antioxidants compounds with antioxidant potential in the diet.
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Эту запись предоставил Universiti Putra Malaysia