Book Title: Uncommon Food to Value Added Products: A Comprehensive Study
Editor: Dr. Swati Nakhale
ISBN: 978-81-971828-5-3
Chapter: 10
DOI: https://doi.org/10.59646/fvapc11/163
Author: Khan Masira, Student, Indian Institute of Food Science and Technology, Aurangabad, Maharashtra, India
Abstract:
Marmalade is a product made from citrus fruit (usually) and is the jelly-like product made from properly prepared juice and peel, with sugar. It is concentrated to achieve its gel structure, similar to jelly, with approximately the same standards, except for the use of sliced peel. In another word, a good marmalade should be a jelly with pieces of fruit suspended therein and should not be merely a jam or butter. The principles of jelly making, therefore, apply also to the preparation of marmalade. Using of citrus peel adds extra nutrition to the marmalade and reduces the wastage of citrus fruits. The pineapple is one of the very much popular fruits because of its excellent flavor, taste, color and nutritive value. Mango, the king fruit of Bangladesh is also popular because of its beautiful shape, color, flavor, taste and nutritive value. Per 100 gm edible portion, the pineapple contents 96.6 gm moisture, 0.1 gm minerals, 3.8 gm fiber, 11.0 kcal energy, 1 gm protein, 0.8 gm fat, 1.4 gm carbohydrate, 22.0 gm calcium, 4.3 gm iron, 120 μgm carotene, 0.09 mg vit- B1, 0.024 mg vit-B2 and 60 mg vit-C. Similarly, per 100 gin edible portion, the mango contents 78.6 gm moisture, 0.4 gm minerals, 0.7 gm fiber, 90.0 kcal energy, 1 gm protein, 0.7 gm fat, 20.0 gm carbohydrate, 16.0 gm calcium, 1.3 gm iron, 8300 μgm carotene, 0.10 mg vit-Bl, 0.07 mg vit-B2 and 41 mg vit-C .