DEVELOPMENT AND QUALITY ASSESSMENT OF WATERMELON JAM (CITRULLUSLANATUS) AND JUICE OF MOUNTAIN ASH

The seasonal nature of most fruits on the market, combined with inadequate storage and processing conditions, has limited their consumption by the majority of the country's population. Jams made from fruit contain antioxidants such as vitamins C and A, which play an important role in preventing cancer, cardiovascular problems, and improving vision. Watermelon fruits have been reported to have nutritional properties and are rich in antioxidant properties that can absorb free radicals, thereby improving the body's antioxidant status.

Thus, it is considered advisable to make jam from these perishable products in order to make them available throughout the year, as well as to add them to various food products.

This article discusses the possibility of processing watermelon into jam. The obtained jam samples showed humidity in the range of 30.60-35.30%, protein 0.40-0.80%, fat 0.20-0.40%, ash content 1.20-1.70%, crude fiber 0.10-0.30%, carbohydrates 62.10-⁶ 7.16%, beta-carotene 610^-1,350 mcg / 100 g and ascorbic acid 9.60-15.40 mg / 100 g.it was found that jam samples are very nutritious and have high antimicrobial and antioxidant properties that can absorb free radicals and thereby improve the antioxidant status of the body. Sensory evaluation tests showed that the samples were acceptable and compared favorably with a commercial imported brand. Microbiological research showed that jam samples without adding acid were susceptible to infection with mold fungi, the problem was solved by adding concentrated Labin juice.

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