Improving the color and stability of strawberry jam by strengthening with watermelon rind

Abstract

The color influence the acceptance of consumers for the final product of strawberry jam. The red color of anthocyanin is susceptible to degradation by heat treatments and storage of jam. Mixing strawberries with other byproducts may improve the color and develop a new product with higher quality and nutrition value. Watermelon rind was applied to fortify strawberry jam at different ratios of 0% (control), 20% (T1), 40% (T2), 60% (T3), and 80% (T4) to strawberry puree. Blends were mixed with sucrose (1: 0.8), and the heating was continued until the final TSS reached 68° Brix. Jams analyzed for physicochemical and sensory characteristics after processing and 180 days of storage. The stability of anthocyanin, color parameters, bioactive compounds, sensorial quality were improved by using watermelon rind at 20% and 40% compared with the other treatments by store end. Therefore, we recommend by addition watermelon rind to strawberry jam at the mentioned ratios especially at T1 (20%) to improve the color of strawberry jam produced.