Proposal_Julia Essay

NONGLAM UNIVERSITY

FACULTY OF FOOD SCIENCE AND TECHNOLOGY

196596031877000

RESEARCH PROPOSAL

Crop ruleing dried introducemelon rind with Stevia sweetener

Student name:Le Thi Hong Cam (Julia)

ID: 15125327

Email: [email protected]

Jun, 2019

RESEARCH PROPOSAL

Crop ruleing dried introducemelon rind with Stevia sweetener

INTRODUCTION

Watermelon is a emblematical consequence emblematical consequence expandedly employd encircling the universe and specially unordered Vietnamese. The biggest area dsingle introducemelon in the universe is Asia. According to Assistance and Agriculture Organization statistics (FAO,2017), the genesis in this area is 99,1 pet tons, accounting coercion 83,7% of the universe introducemelon genesis.

Introducemelon has noble levels of antioxidants such as lycopene and vitamin C, noble in fiber, so plenteous introduce and so it is considered a healthful consequence.

In novel durations, there enjoy been challenges in agro-wastes skill attributable to per-annum acception in genesis in fragile consequences which does referable adequate with employr utilization. Hence past nutritious consequence are discarded synthetically in the environment. This crop makes remanifestation and appreciate analysis of agro-squander a viable orderology prime of reducing their environmental application.

Introducemelon rind is single of the main firmly-fixed squanders generated by distinct restaurants, cottage consequence juice producers and assistance industries. The utilization of introducemelon rind conquer impoverish the wholeity of the squander discarded, make past pay coercion farmers, assistance ruleors and past importantly impoverish environmental applications of the squander.

Nowadays, recent employrs enjoy an acception careful with the nutritional and caloric appreciate of assistance’s they employ, looking coercion healthier, innovative, impregnable, and self-possessed to manifestation goods. Thus, an acception in the expenditure of nutriment and portable goods has been observed, decent coercion stringent caloric nutriments and healthier eating behavior. Expenditure of superfluous quantities of sucrose acceptions the courage intake which can transfer to harmful proceeds on the matter, including fleshiness and continuous diseases. Hence, the goods decent coercion diabetics should be coercionmulated with sucrose substitutes by sweeteners such as sorbitol, maltitol, sucralose, stevioside, absence of wonder. Stevioside provides cipher calories in a expanded stroll of beverages and assistances and well-suited coercion blending with other non-calorie or carbohydrate sweeteners. The stevioside is firmly-fixed underneathneath vapid modes and its possession is significantly ameliorate than other simulated sweeteners approve aspartame.

In vision of whole these issues, the main centre of this scrutiny is to successfully muniment the physicochemical properties and sensory characteristics of dried consequence effect made from introducemelon rind. Investigation the coercionmulation of dried introducemelon rind manifestations Stevia, as an choice sweetener, with or quenchedside assumed sucrose.

OBJECTIVES

The mind of this scrutiny is to question a feasible coercionmulation of dried introducemelon rind using Stevia, as an choice sweetener, with or quenchedside sucrose and weigh the goods physico – chemical and sensory properties.

Scrutiny discontinuance include:

To mention specifications and chemical compositions of galled introducemelon rind.

Investigation affects of sucrose and sweetener association in osmotic disentanglement on sensory evaluation.

To mention proceeds of atmosphere on duration and sensory evaluation of effect.

Suggestion ruleing of dried introducemelon rind.

MATERIALS:

Watermelon rind

Refine sugar

Stevia extract

METHODOLOGY

Flow diagram

Galled layer

Trial 1: To mention specifications and chemical compositions of galled introducemelon rind.

Trial 2: Investigation affects of sucrose and sweetener association on sensory evaluation.

Trial 3: Determination affects of atmosphere on duration and sensory evaluation of effect solemn sensory evaluation.

Immersing in osmotic disentanglement

Rinsing

(40 – 50oC)

Drying

Packing

Product

Washing

Slicing

Blanching

(80oC – 90oC, 1-2 mins)

Watermelon rinds

Removing external skin

Galled layer

Trial 1: To mention specifications and chemical compositions of galled introducemelon rind.

Trial 2: Investigation affects of sucrose and sweetener association on sensory evaluation.

Trial 3: Determination affects of atmosphere on duration and sensory evaluation of effect solemn sensory evaluation.

Immersing in osmotic disentanglement

Rinsing

(40 – 50oC)

Drying

Packing

Product

Washing

Slicing

Blanching

(80oC – 90oC, 1-2 mins)

Watermelon rinds

Removing external skin

Figure SEQ Figure * ARABIC 1 Flow diagram of dried introducemelon rind ruleing

Rule explanation

The introducemelons (C. lanatus) are purchased from negotiate. The introducemelons are washed utterly and peeled. Only the rinds are manifestationd to enucleate the dried consequence opportunityliness the flesh is discarded. The galled layers of the rinds are removed, and the cherishing complexionless flesh is gash into 0,6 – 0,8 mm condensed pieces. Then the rinds are etiolated in introduce at 80 – 90oC coercion 1 min, captured quenched and drained. After that, the samples overwhelm in osmotic disentanglement which reluctantly impregnated the rind tissues with sugar until the sugar cece is noble ample to frustrate microbial spoilage.

After the rule of sugars impregnation, the samples are captured and washed with interested introduce (40 – 50oC) and then drained, to exclude the debauchery of disentanglement from the deportment.

The vapiding rule donation to impoverish the humidity pleased in the rinds to 20%, which can lengthen the security duration coercion the effect. The effect is cooled and packaged in noble inobservance polyethylene bags coercion rule evaluation.

Experimental design

Trial 1: Determination of specifications and chemical compositions of galled introducemelon rind.

Determination of the pleased of humidity pleased, ash pleased: The humidity pleased was mentiond using the activity oven order (AOAC, 2000)

Determination of whole discerptible firmly-fixed by refractometer

Determination acidity by titration with NaOH 0,1N.

Determination vitamin C and whole sugar.

Trial 2: Investigation affects of sucrose and sweetener association on sensory evaluation.

The aim: to select the decent association of sucrose and Stevia which gifted in osmotic disentanglement.

Trial design: the trial is chanceized adapted with single rudiment, 5 treatments and 3 replications.

Factor: the association of sucrose and stevia is gifted in osmotic disentanglement including 5 levels of pleased: 100% sucrose; 75% sucrose + 25% stevia; 50% sucrose + 50% stevia; 25% sucrose +75% stevia; 100% stevia.

The capacity measurement:

Measuring physico – chemical compositions of samples.

Measuring the complexion of dried goods.

Sensory evaluation abquenched complexion, incense, zest, composition

Trial 3: Determination affects of atmosphere on duration and sensory evaluation of effect solemn sensory evaluation.

The aim: Determination decent vapiding mode coercion dried introducemelon rind.

Experimental design: Trial is adapted 1 rudiment with 3 treatments and 3 replications.

Factor: The atmosphere of vapider at 55oC, 60oC, 65oC.

The capacity measurement:

Evaluate sensory abquenched complexion, incense, zest and composition of goods.

Evaluation sensory

Dried introducemelon is evaluated organoleptically coercion complexion, zest, composition and overwhole acceptability. Whole samples are served and coded with three digits chosen at chance. Whole panelists evaluate the samples using a 9-point state hedonic layer from 1= exceedingly disapprove to 9= exceedingly approve.

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