COMPARISON OF INDIGENOUSLY DEVELOPED TANGERINE-ORANGE MARMALADE WITH BRANDED MARMALADES AVAILABLE AT LOCAL MARKETS
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Pakistan J. Agric. Res. Vol. 27 No.4, 2014
COMPARISON OF INDIGENOUSLY DEVELOPED TANGERINE-ORANGE
MARMALADE WITH BRANDED MARMALADES AVAILABLE AT LOCAL
MARKETS
Ambreen Akhtar Saddozai*, Amer Mumtaz*, Nouman Rashid*,
Shahzada Arshad Saleem**, Saeeda Raza*
and Muhammad Naeem Safdar*
ABSTRACT:- The objective of this study was to compare the nutritional
composition and microbial quality of both branded and non-branded
marmalades. Oranges were purchased from local markets while tangerines
were product of in-house farm at Food Science and Product Development
Institute (FSPDI), National Agricultural Research Centre (NARC),
Islamabad. Juices were extracted and kept in sterilized and sealed glass
bottles. Samples were subsequently analyzed for Total Plate Count (TPC),
yeast, moulds, pH, sugars and vitamin C contents. Marmalade was prepared
from blended juices of orange and tangerine. Branded marmalades i.e.,
National, Mitchells and Salman’s were purchased from local markets and
compared with non-branded (orange and tangerine) marmalades. Both
marmalades were analysed for microbiological (TPC, yeast and mould),
physico-chemical characteristics (pH, Brix, vitamin C and sugars) and
organoleptic attributes. TPC count in both samples were nil. Yeast and
-1
mould count was nil in branded while it was 600 and 400 cfug in orange
and tangerine marmalades, respectively. Sugar contents, pH and Brix
ranged from 14.97% to 59.70%, 3.00 to 3.46, 15.0 B to 60.2 B in branded
and non-branded marmalades, respectively. Organoleptically marmalade
developed at FSPDI was non-significantly different from all the branded
marmalades except Salman’s.
Key Words: Marmalades; Branded; Non-branded: Nutritional
Composition: Microbiological Analysis; Pakistan.
INTRODUCTION rals for normal growth and
development and overall well-being in
Orange belonging to citrus family appreciable amounts. It is one of the
Rutaceae is a very delicious and juicy best sources of vitamin C (120% of the
fruit. Orange peel contains many daily value.). It is also a source of
volatile oil glands in pits. Interior folate, vitamin B1, B2, B6, vitamin A,
flesh is composed of segments, called calcium and potassium. It also
carpels, made up of numerous fluid- contains flavonoids such as alpha
filled vesicles that are actually and beta-carotenes, beta-crypto-
specialized hair cells. It is very xanthin, zea-xanthin and lutein.
delicious and juicy fruit. It contains These compounds are known to have
essential nutrients, vitamins, mine- antioxidant properties (Megan,
* Food Science & Product Development Institute, National Agricultural Research Centre, Islamabad, Pakistan.
** Ratta Kulachi Research Insitute, D.I. Khan, Pakistan.
Corresponding author: ambreen.saddozai@yahoo.com
319AMBREEN AKHTAR SADDOZAI ET AL.
2004). in marmalade is important for repairing
Tangerines are related varieties of tissues in your body as well as the
oranges distinguished by loose, easily production of collagen (Lee and Coates,
peeled shin (pericarp) and sweet juicy 1999).
flesh (arils). They are also known as Considering the nutritional bene-
mandarin oranges in Europe and fits of orange and tangerine, a study
satsumas in Japan. Just as oranges, was planned to develop tangerine-
they too belong to the Rutaceae and orange marmalade at Food Science and
known scientifically as Citrus reticulata. Product Development Institute (FSPDI),
As in oranges, tangerines are very low National Agricultural Research Centre
-1
(53 calories 100 g ) in calories and are (NARC), Islamabad and compare it with
valuable sources of flavonoid anti- branded marmalades available at local
oxidants like narin-genin, naringin, markets and also evaluate its chemical,
hesperetin, vitamin A, carotenes, microbiological and orangoleptic
xanthins and luteins; several times properties.
higher than in the oranges. Tangerines
help to prevent obesity, but also offer MATERIALS AND METHOD
protection against type-2 diabetes, and
even atherosclerosis. consumption of Collection of Raw Material
100% orange and tangerine juice is Oranges were purchased from
associated with better diet quality, Chatta Bakhtawar market, Federal
improved nutrient adequacy, decreased Capital Area, Islamabad (Pakistan)
risk for obesity, and improved while tangerines were in-house farm
biomarkers of the health in adults product of FSPDI, NARC, Islamabad.
(Keast et al., 2011) Orange-tangerine marmalade recipe
Marmalade is a fruit preserve made was standardized and prepared at
from the juice and peel of citrus fruits FSPDI, NARC, Islamabad. Branded
boiled with sugar and water. It can be marmalades were procured from a
produced from lemons, limes, local super markets.
grapefruits, mandarins, sweet oranges
and other citrus fruits in any Development of Recipe for
combination. Today, the word marm- Orange-Tangerine Marmalade
alade is used to describe a citrus jam Orange-tangerine recipe was
containing bits of candied rind. developed at FSPDI, NARC, Islama-
Typically marmalade is associated with bad, with the following ingredients
oranges, but all citrus fruits are good composition:
marmalade candidates. Lemons, Fruit 45 parts
clementine, grapefruit and limes are a) Orange 22.5 parts
just a few of the fruits that can be
cooked into excellent marmalades b) Tangerine 22.5 parts
(Cesar et al., 2010). It accounts for Sugar 55 parts
2.4% of the maximum allowable daily Citrus peel -1
5g kg of pulp
calories (2,000). Commonly orange
marmalade is consumed as spreading Citric acid Sufficient to obtain
it on a slice of toast as part of a healthy pH 3.0-3.3
breakfast (Bradbury, 2012). Vitamin C, Pectin 0.5 % of fruit juice mixture
also known as ascorbic acid, available Sodium benzoate 0.1 % of fruit juice mixture
320COMPARISON OF INDIGENOUSLY DEVELOPED TANGERINE
Preparation of Marmalade dextrose agar was used to detect
Fruits were washed, cut into molds. About 0.1ml inoculum of each
pieces, blanched and pulped. Other dilution was placed in the center of
ingredients were mixed to cooking pans solidified potato dextrose agar and
as per recipe. Mixture was cooked till plate count agar in a petri plate and
desired consistency as per standard used a sterile bent glass rod for
procedures. After cooling, preservative spreading. The inoculums were
was added to the marmalade. Product spread on the surface of media and
was packed in pre-sterilized bottles. incubated at 25°C for 96 h.
Physico-chemical Analysis of Sensory Evaluation of Marmalade
Juices and Marmalade Sensory evaluation was carried
Juices and marmalade was out according to the methods as
analyzed for vitamin C, pH, brix and described by Larmond (1977) on a 9-
total sugars according to the point hedonic scale.
standard methods as described in
AOAC (2010). RESULTS AND DISCUSSION
Microbiological Analysis of Juices Physicochemical Analysis
and Marmalade Higher pH (3.46) was observed in
Total plate count, molds and orange juice as compared to
yeast were determined according to tangerine juice (2.64). A lower pH in
methods described in FAO (1992). tangerine represented more acid
According to method 50ml sample concentration (Table 1). The pH of
was homogenized with Butter fields branded marmalades varied from
Phosphate buffer (pH 7.2) Serial 3.00 (non-branded) to 3.23 (branded).
dilutions of samples were prepared by The pH has a significant role in the gel
transferring 1ml of blend sample in to setting. The pH of non-branded
9ml of sterile phosphate buffer in test marmalade was lowest due to acidic
tube. After each dilution, the contents tangerine.
were mixed in vortex-mixer for 10 sec. The brix of branded marmalade
Of each dilution, 1ml was transferred was higher than non-branded
to petri dish with plate count agar and orange-tangerine marmalade. It
mixed with medium in triplicate. After might be due to high sugar content of
solidification petri dishes were orange juice used in the branded
incubated at 35°C for 48 h for total marmalade, addition of more sugar
plate count and colonies formed on during processing or lower brix of
the surface and in the media were tangerine used in the non-branded
counted. The total count was marmalade.
calculated from the mean count of the Sugar content in fresh orange
triplicate petri dishes, considering juice was more than 1.8 times higher
the dilutions. in the tangerine juice. Total sugar
For yeast and mold, spread plate varied from 56.08 to 66.63 both in
method was used. Yeast growth was branded and non-branded marma-
checked on plate count agar amended lades due to variable addition of sugar
with 40 ppm Chloramphenicol (added during preparation. The sweetness of
as antibacterial agent). Potato citrus fruits is due to the presence of
321AMBREEN AKHTAR SADDOZAI ET AL.
Table 1. Physicochemical analysis of juices and marmalades
Sample pH Brix (°B) Total sugar Vitamin C
-1
(%) (mg 100ml )
Juices
Orange 3.46 ± 0.05 15.0 ± 0.1 14.97 ± 1.02 41.67 ± 3.1
Tangerine 2.64 ± 0.03 8.8 ± 0.1 8.29 ± 0.22 52.63 ± 2.7
Marmalades
Branded
Salman’s 3.23 ± 0.04 59.6 ± 1.3 58.90 ± 1.14 Nil
National 3.02 ± 0.02 67.2 ± 1.0 66.63 ± 1.03 Nil
Mitchells 3.00 ± 0.04 58.8 ± 0.75 56.08 ± 0.94 Nil
Non-Branded
Orange-Tangerine 3.04 ± 0.03 60.2 ± 1.0 59.70 ± 0.78 Nil
Table 2. Microbiological analysis of juices and marmalades
-1 -1 -1
Sample TPC (cfu ml ) Mould (cfu ml ) Yeast (cfu ml )
Juices
2
Orange 9.9x10 + 0.65 Nil Nil
2
Tangerine 8.3x10 + 0.58 Nil Nil
Marmalades
Branded
Salman’s Nil Nil Nil
National Nil Nil Nil
Mitchells Nil Nil Nil
Non-Branded
Orange-Tangerine Nil 400 + 25 600 + 30
TPC = Total Plate Count
glucose, fructose and sucrose. In lost in heat treatments of foods. To
oranges and tangerines the soluble minimize the loss of this vitamin, it is
solids consists mainly of sugars and recommended to add the artificial
carboxylic acids. In oranges the ascorbic acid to produce taste or
reducing and non-reducing sugars flavor (Harding et al., 1994).
are present in about equal amounts. Total plate count (TPC) of
Sugar in edible portion of orange 2 -1
9.9×10 cfu ml was observed in
varies from 7% to 15% (Curtis, 1988). fresh orange juice as compared to
-1
Vitamin C was 41.67mg 100ml 2
tangerine juice (8.3x10 cfu ml )
-1
in orange juice while in tangerine it mainly due to low acidity and high
-1
was 52.63mg 100ml , however, it was pH of orange as compared to
not detected in branded and non- tangerine. However TPC could not be
branded marmalade due to the heat detected in both branded and non
treatments. As the temperature branded marmalade due to high
increased vitamin C content grad- processing temperature and lower
ually decreased. Vitamin C is totally pH.
322COMPARISON OF INDIGENOUSLY DEVELOPED TANGERINE
Mould and yeast count in non germinate in environment with pH
branded preservative containing less than 4.5 while vegetative cells of
marmalade were detected 400 and pathogenic bacteria cannot grow well
-1
600 cfu ml , respectively (Table 2). in pH less than 4.0 (Smelt et al.,
However, in branded marmalade 1982).
samples mould and yeast count were All branded and non-branded
absent. The values are in agreement samples were thus found free of any
with Gulf standards which recomm- bacterial contamination. Yeast and
end that yeast and mould count mold count were also absent except in
should not be more than 1×10 cfu
3 non-branded marmalade but in
-1
ml (Table 3). allowable limits. Sensory evaluation
According to the Gulf standards of branded and non branded
the maximum permitted count of marmalades exhibited a fairly
total plate count (TPC) for juices is acceptable quantity of non branded
4 -1 marmalade composed with other
1×10 cfu ml . While in this study, the branded marmalades (Table 4). All
total plate count (TPC) was enume- the branded and non-branded
rated lower than the anticipated samples were found free from
value (Table 3). The bacterial load bacterial, yeast and mold contami-
might have been decreased with the nation of any alarming levels. No
passage of time because of higher significant difference between non-
acidity. Bacterial spores cannot branded developed marmalades and
two out of three selected marmalades
Table 3. Gulf standard for micro-
biological criteria for juices
of branded types was observed.
Count Maximum Maximum LITERATURE CITED
(cfu ml-1) count antic- count permi-
ipated tted
AOAC. 2010. Official method of
Total plate count
3 4 Analysis of Association of Official
5.0×10 1×10
Analytical Chemist International,
Yeast 100 1×10
3
18th edn. Washington DC, USA.
3
Bradbury, K. 2012. Good nutrition is
Mould 100 1×10 key to living a long and healthy
Table 4. Sensory evaluations of branded and non branded marmalades
Sensory Attributes
Sample Color Texture Taste Flavour Overall
acceptability
Branded
a a a a a
Salman’s 8.0 9.0 8.0 8.5 8.5
b b b b b
National 7.0 8.0 7.0 7.0 7.0
b b b c b
Mitchells 7.5 8.0 7.5 6.5 7.5
Non Branded
b b b c b
Orange-Tangerine Marmalade 7.5 8.0 7.0 6.5 7.5
323AMBREEN AKHTAR SADDOZAI ET AL.
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(Received May 2014 and Accepted October 2014 )
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