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This document summarizes a study on preparing jam from watermelon waste. Watermelon rind was used to make jam with different sugar compositions and flavors. The jam was evaluated for physicochemical properties and sensory characteristics over storage. Jam with a 1:1 ratio of rind to sugar had the best set. Ascorbic acid, soluble sugar and pH decreased in all samples during three months of storage. Strawberry flavored jam was most acceptable by taste testers. The study demonstrates the potential for utilizin

Author

Hamada Ahmed

Language

EN