A Study of seasoning Watermelon shell Process

Abstract

The research on “A Study of Seasoning Watermelon shell Process ” had objectives of study to develop product of Watermelon shell jam from changing the prototype recipe of pineapple jam. The researchers altered the recipe by using Watermelon shell to replace 100 per cent pineapple texture, in three recipes, to be put additionally into water melon texture in three different content, 20 per cent, 30 per cent and 40 per cent of the total weight of Watermelon shell . The researcher studied about the process of making flavored Watermelon shell , in order to study three types of appropriate and different processes of Watermelon shell , including diced Watermelon shell , chopped Watermelon shell and ground Watermelon shell in homogenous texture. From the study, it was found that study of pineapple jam recipe was in prototype recipe; altering the recipe by using Watermelon shell to replace 100% pineapple texture. Then, the researchers had tasting persons taste three basic recipes and found that tasting persons accepted recipe No. 2 in the total aspects of color, scent, flavor, texture and fondness. The scores were 7.93?0.62, 8.25?0.56, 7.80?0.54, 7.63?0.70 and 7.68?0.57 respectively; the fondness was from moderate level to much fondness. When variance was analyzed and statistical difference was searched, it was found that total features of color, scent, flavor, texture and fondness did not have significant difference at level of 0.05. From study, it was found that study of process of making flavored Watermelon shell in three types, including diced watermelon shell , chopped watermelon shell and ground Watermelon shell in homogenous texture, it was found that tasting persons accepted recipe No. 1 (diced Watermelon shell ) in total color, scent, flavor, texture and fondness, having mean value at 8.03?0.66, 8.50?0.64, 8.28?0.55, 7.98?0.66 and 7.93?0.35 respectively in the level of moderate fondness to much fondness. When variance was analyzed and statistical difference was searched, it was found that total features of color, scent, flavor, texture and fondness had significant difference at level of 0.05.