Response Surface Methodology for Studying the Effects of Sugar Concentration and Acid Balancing on the Physico-Chemical Properties of Watermelon (Citrullus Vugaris) Jam

Gilbert Owiah Sampson^1, , Emmanuel Ohene Afoakwa^{2, 3}, Oluwakemi Cyrilla Ogunseye³ and Daniel Tetteh Amanquah³

¹Faculty of Vocational Education, AAM-University of Skills Training and Entrepreneurial Development, Kumasi-Ghana

²Ghana Communication Technology University, Tesano, Accra-Ghana

³Department of Nutrition & Food Science, University of Ghana, Legon, Accra-Ghana

Cite this paper

Gilbert Owiah Sampson, Emmanuel Ohene Afoakwa, Oluwakemi Cyrilla Ogunseye and Daniel Tetteh Amanquah. Response Surface Methodology for Studying the Effects of Sugar Concentration and Acid Balancing on the Physico-Chemical Properties of Watermelon (Citrullus Vugaris) Jam. Journal of Food Security. 2022; 10(1):10-16. doi: 10.12691/JFS-10-1-2

Abstract

Response surface methodology and central composite rotatable design for K=2 was employed to analyze the combined effect of sugar concentration and acid balancing on the soluble solids, refractive index, water insoluble solids total acidity and pH of watermelon (Citrullus vulgaris) jam. Regression models were developed to predict the effects of the processing parameters on the studied indices. Significant interactions were observed between all the factors with high regression coefficients (61.78-98.34%). There was a significant (p≤0.05) influence of the quadratic factors of pH and sugar concentration as well as the linear factor of pH on the soluble solids content, pH and refractive index but no significant influence of total acidity and water insoluble solids on watermelon jams. However, the linear and quadratic factors of pH showed no significant (p≤0.05) influence on the refractive index of the watermelon jams. Sugar concentration influenced most of the quality indices whereas pH had only marginal influence on the studied parameters.

Keywords

response surface methodology, refractive index, regression models, soluble solids, water melon jam

Copyright

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