Dublin Core
Title
Optimization of the Processing Conditions and Quality Characteristics of Water Melon Jams Using Response Surface Methodology
Creator
Gilbert Owiah Sampson, Emmanuel Ohene Afoakwa, Oluwakemi Cyrilla Ogunseye, Daniel Tetteh Amanquah
Description
Response surface methodology and central composite rotatable design for K=2 was employed to analyze the combined effect of sugar concentration and acid balancing on the soluble solids, refractive index, water insoluble solids total acidity and pH of watermelon (Citrullus vulgaris) jam. Regression models were developed to predict the effects of the processing parameters on the studied indices. Significant interactions were observed between all the factors with high regression coefficients (61.78-98.34%). There was a significant (p≤0.05) influence of the quadratic factors of pH and sugar concentration as well as the linear factor of pH on the soluble solids content, pH and refractive index but no significant influence of total acidity and water insoluble solids on watermelon jams. However, the linear and quadratic factors of pH showed no significant (p≤0.05) influence on the refractive index of the watermelon …
Date
2022
Source
https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:SC9kKMAi-DoC
Language
English