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Effect of Different Types of Sweetener on The Physical Properties,
Acceptability And Shelf Life of Melon Manis Terengganu (Mmt) Pickle
Nur Izzati Binti Omar
Supervisor: Dr. Yusnita Binti Hamzah
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Melon Manis Terengganu (MMT) is an ionic fruit of Terengganu that is belongs to
Cucurbitaccae family. About 80% of immature MMT was underutilized and pickle can be
an alternative product to overcome this problem. Sweetener is an important ingredient
in pickle production. The usage of sweeteners substitution can be used to develop healthy
MMT pickle. Thus, this study will be carried out to produce MMT pickle with the use of
different sweetener to replace 100% sugar (Control, A) in the formulation. Combination
of 50% sugar with 50% stevia (B) and 50% xylitol (C), respectively will be used as
treatments. The analysis that will be carried out including physical (texture, pH, Total
Soluble Solid (TSS), colour, calorie) and microbiological properties (Total Plate Count,
Yeast and Mold, Lactic Acid Bacteria (LAB)) as well as sensory evaluation. The most
accepted formulation and control samples will be further studied for their shelf life quality
during storage at room temperature. It is estimated that combination of sugar with noncaloric
sweetener would produce comparable pickle properties as control, with lower
calorie value. However, these samples might contain lower LAB count and flavour as they
contain lower substrate for fermentation process. As summary, the underutilized
immature MMT is suitable to be used in healthier pickle production with acceptable
storage quality.
1276 | UMT UNDERGRADUATE RESEARCH DAY