Production of New Untraditional Jam from Fruit Byproducts and Fortified with Mushrooms and Yellow Carrot

Abstract

The fruit peels are considered as a big problem in the food industry, which cause pollution in the production lines during manufacturing stages, and the fruit peels are rich in nutrients and contain many phytochemicals. This study was conducted in order to prepare jam from orange peels, and has been prepared in ten different blends of jam, using orange peels and mushrooms (oyster) and yellow carrots. The choice fell on the six recipes are only the most palatable to the panelists, which recorded the highest scores of overall palatability performance. The chemical composition was determined, besides some analysis as well as physical and sensory evaluation.

The results revealed that the highest sensory quality standards were recorded by jam samples T5 (50% Orange peels +25% fresh mushroom+25% fresh yellow carrot and T3 (50% Orange peels +50% fresh Yellow carrot), followed by T4 (75% Orange peels +25% fresh mushroom) as well as in terms of overall palatability compared with other samples T2 (75% Orange peels +25% Orange pulp) and T6 (50% Orange peels +25% Orange pulp + 25% fresh mushroom as well as the control sample T1 (100% orange peels). Chemical composition was carried out for raw materials and jam samples, and the results showed that orange peels, mushrooms and yellow carrots they were good components to jam rich in protein, fiber and carotenoids.

 As well as orange peels, yellow carrot considered as an excellent source of pectin. The results show that there is a clear increase of some contents in jam samples such as protein due to the use of mushrooms possessing high protein content, carbohydrates and fiber, which comes from yellow carrots and orange peel. Also, it could be observed that there were significant differences between each jam samples in the physical and chemical properties, except in the case of pH value, these differences can be due to the chemical composition of raw materials used to make jam. The results revealed that the increasing in the strength of jam and other measurements of different textures can be due to the presence of orange peels, yellow carrot which are rich in pectin content. It was also, observed that viscosity values in different jam samples increased. Those aforementioned samples have a high proportion of orange peels, yellow carrot, and this may be due to the increased concentration of pectin, which caused an increase in viscosity values.

Finally, it could be concluded through this study that, it is possible, practable and economic to utilize orange peels fortified with fresh oyster mushroom and yellow carrot in producing new untraditional value be characterized for its high nutritional value as well as its palatable properties and to improve the nutritional status, also, to protect the production lines from pollution, and to create new marketing way for oyster mushroom.