Anju KumariModiri Dirisca Setlhoka2022-03-082022-03-082019-12https://krishikosh.egranth.ac.in/handle/1/5810183153Attempt was made to utilize Watermelon (cv. Sugarbaby) fruit for development of synbiotic jam. Four different jam samples were prepared at various compositions of rind and pulp that is JR (0 -100), JRW (50-50) without exocarp, JRG (50-50) with exocarp and JG (100-0) respectively. Jam samples with 65% TSS and 3.4 pH were inoculated with microencapsulated Lactobacillus casei and Lactobacillus rhamnosus having count of 109 CFU/g. Samples were stored at room temperature for 90 days shelf life study. Results from the study indicates that probiotics could survive in watermelon jam, however with increasing storage time there was significant reduction in the cells survival. The highest recorded probiotic count was in jam variant JG (107 CFU/g). The results also stipulate that addition of probiotics into the jam did not have any effect on the physiochemical properties of different jams. These properties however were affected by the type of jam as well as storage time. During 90 days of jam storage there was reduction in citrulline, phenols and total carotenoids. The jams also experienced increase in TSS, total and reducing sugars. Moreover it is important to state that all jams were significantly different from another based on physicochemical properties. Sensory evaluation revealed that addition of probiotics into the jam affected the organoleptic properties. The jams containing L. casei are the most preferred, better than control samples and L. rhamnosus containing jams. During storage there was a decrease in the sensory properties in the first 60 days, which later slightly increased after a month of storage. All in all JRW was the most accepted jam followed by JR, JRG and JG. The coliforms bacteria were not detected in the jams during storage. No synerisis was observed in all the jams during storage. The probiotic count in JG suggests that probiotics may be able to reach the colon where colonization and proliferation can take place. This implies that synbiotic watermelon jam could be developed from different parts of watermelon hence reducing food waste during its processing. Moreover the physicochemical properties of the jam suggest that the jam could be used as functional food to fight against non-communicable diseases such as cancer, diabetes and cardiovascular diseases. In conclusion synbiotic watermelon jam with good survival of microencapsulated probiotics could be prepared commercially, hence improving the livelihoods of farmers as well entrepreneurs in the field of food industry.EnglishThesis