Physicochemical and antioxidant properties of citrus peel slice jam /
Yeoh, Tze Wei,
Physicochemical and antioxidant properties of citrus peel slice jam / Yeoh Tze Wei - xvi, 88 pages : illustrations ;
Faculty of Industrial Sciences and Technology
Final Year Report (Bachelor of Applied Science of Industrial Chemistry) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025
Include bibliographical reference
This study successfully formulated and optimized the formulation of citrus peel slice jam with the valorization of orange peels as the main ingredient. The utilization of orange peel in slice jam formulation showed a promising effect on the physicochemical and antioxidant properties, which enhanced its potential as a functional food product. Such incorporation also aligned with SDG 12 by contributing to the reduction of citrus peel waste in citrus industry. Sample P2 (90 g orange peel, 60 g sugar and 6 g pectin) was chosen as the desired pre-formulation and was benchmarked for the optimization characterization due to the high antioxidant activities, low sugar and acceptable physiochemical properties. From the pre-formulation, it was noticeable that a high concentration of orange peels caused a substantial effect on pH, moisture content TPC and ascorbic acid content. However, the complex interaction between orange peel, sugar and pectin concentration resulted in a non-linear trend across all parameters especially on the hardness of pre-formulated slice jam. For optimized formulation with the variation of orange peel and pectin concentration, sample S7 (97.0711 g orange peel, 6 g pectin) exhibited the best condition for both antioxidant and physicochemical properties. Similar to pre-formulation, sample with higher orange peel concentration showed a positive linear relationship with moisture content, TA, TPC, TFC and antioxidant activity, negative linear relationship with pH and IC50 values and a non-linear relationship with hardness. To summarize, the incorporation of orange peel in slice jam formulation developed a nutritious and high antioxidant food product. Nonetheless, the elevated moisture content remains a key limitation. Further studies involving the use of natural preservatives or additives should be explored to reduce water activity within the orange peel slice jam formulation.
THE0010501 (Local)
Faculty of Industrial Sciences and Technology--Dissertations
Universities and colleges--Dissertations
Physicochemical and antioxidant properties of citrus peel slice jam / Yeoh Tze Wei - xvi, 88 pages : illustrations ;
Faculty of Industrial Sciences and Technology
Final Year Report (Bachelor of Applied Science of Industrial Chemistry) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025
Include bibliographical reference
This study successfully formulated and optimized the formulation of citrus peel slice jam with the valorization of orange peels as the main ingredient. The utilization of orange peel in slice jam formulation showed a promising effect on the physicochemical and antioxidant properties, which enhanced its potential as a functional food product. Such incorporation also aligned with SDG 12 by contributing to the reduction of citrus peel waste in citrus industry. Sample P2 (90 g orange peel, 60 g sugar and 6 g pectin) was chosen as the desired pre-formulation and was benchmarked for the optimization characterization due to the high antioxidant activities, low sugar and acceptable physiochemical properties. From the pre-formulation, it was noticeable that a high concentration of orange peels caused a substantial effect on pH, moisture content TPC and ascorbic acid content. However, the complex interaction between orange peel, sugar and pectin concentration resulted in a non-linear trend across all parameters especially on the hardness of pre-formulated slice jam. For optimized formulation with the variation of orange peel and pectin concentration, sample S7 (97.0711 g orange peel, 6 g pectin) exhibited the best condition for both antioxidant and physicochemical properties. Similar to pre-formulation, sample with higher orange peel concentration showed a positive linear relationship with moisture content, TA, TPC, TFC and antioxidant activity, negative linear relationship with pH and IC50 values and a non-linear relationship with hardness. To summarize, the incorporation of orange peel in slice jam formulation developed a nutritious and high antioxidant food product. Nonetheless, the elevated moisture content remains a key limitation. Further studies involving the use of natural preservatives or additives should be explored to reduce water activity within the orange peel slice jam formulation.
THE0010501 (Local)
Faculty of Industrial Sciences and Technology--Dissertations
Universities and colleges--Dissertations