{"_buckets": {"deposit": "9cdcd615-f361-4342-a494-2288419eca08"}, "_deposit": {"created_by": 16, "id": "6909", "owner": "16", "owners": [16], "owners_ext": {"displayname": "Aye", "username": "aye"}, "pid": {"revision_id": 0, "type": "depid", "value": "6909"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/00006909", "sets": ["1582967436313", "user-uy"]}, "communities": ["ccm", "ccp", "kyauksetu", "ltc", "maas", "miit", "mlmu", "mmu", "mtlu", "mtu", "mub", "mude", "mufl", "pathein", "scu", "suoe", "tcu", "tgu", "tuh", "tum", "ucsm", "ucsmtla", "ucsmub", "ucspathein", "ucstaungoo", "ucsy", "udmm", "udmy", "uit", "um", "um1", "um2", "umkn", "umm", "uphy", "urj", "uvs", "uy", "yau", "ydbu", "ytu", "yude", "yueco", "yufl", "yuoe"], "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "Sensory Evaluation of Jam from Watermelon Waste Using Response Surface Methodology", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "The present work is focused on the sensory quality of jam produced by watermelon rind. Response surface methodology (RSM) was used to optimize the sensory quality of watermelon jam by the formulation of ingredients such as watermelon rind (400-800g), sugar (400-800g), pectin (10-30g) and citric acid (2-4g). Results showed that the model fit was significant (p \u003c 0.05) and there was satisfactory correlation between actual and fitted values. Data obtained from RSM on watermelon rind (WMR) jam production were subjected to the analysis of variance (ANOVA) and analyzed using a second order polynomial equation. The response sensory analysis such as color, taste, aroma and texture was studied during experimental runs of WMR jam processing. The highest sensory score was given by jam production with watermelon rind 585.8568g, sugar 618.1818g, pectin 20.1010g and citric acid 2.7677g. Jam produced under the optimum conditions for sensory score was again subjected to evaluation of sensory values and the results were compared with the RSM predictions."}]}, "item_1583103108160": {"attribute_name": "Keywords", "attribute_value_mlt": [{"interim": "Watermelon Rind (WMR)"}, {"interim": "jam"}, {"interim": "pectin"}, {"interim": "sugar"}, {"interim": "optimization"}, {"interim": "RSM"}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2020-12-18"}], "displaytype": "preview", "download_preview_message": "", "file_order": 0, "filename": "19.pdf", "filesize": [{"value": "839 KB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_0", "mimetype": "application/pdf", "size": 839000.0, "url": {"url": "https://meral.edu.mm/record/6909/files/19.pdf"}, "version_id": "d5aebe16-1c4c-4e82-b227-e9e1db337cea"}]}, "item_1583103131163": {"attribute_name": "Journal articles", "attribute_value_mlt": [{"subitem_issue": "04", "subitem_journal_title": "Technology Reports of Kansai University", "subitem_pages": "1949-1957", "subitem_volume": "Vol. 62"}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "Khin Swe Oo"}, {"subitem_authors_fullname": "Soe Soe Than"}]}]}, "item_1583108359239": {"attribute_name": "Upload type", "attribute_value_mlt": [{"interim": "Publication"}]}, "item_1583108428133": {"attribute_name": "Publication type", "attribute_value_mlt": [{"interim": "Journal article"}]}, "item_1583159729339": {"attribute_name": "Publication date", "attribute_value": "2020-04-01"}, "item_1583159847033": {"attribute_name": "Identifier", "attribute_value": "ISSN: 04532198"}, "item_title": "Sensory Evaluation of Jam from Watermelon Waste Using Response Surface Methodology", "item_type_id": "21", "owner": "16", "path": ["1582967436313"], "permalink_uri": "http://hdl.handle.net/20.500.12678/0000006909", "pubdate": {"attribute_name": "Deposited date", "attribute_value": "2020-12-18"}, "publish_date": "2020-12-18", "publish_status": "0", "recid": "6909", "relation": {}, "relation_version_is_last": true, "title": ["Sensory Evaluation of Jam from Watermelon Waste Using Response Surface Methodology"], "weko_shared_id": -1}