Nutritional and Sensory Characterization of Watermelon Rind Powder Incorporated Crackers

R. A. R. Arivuchudar
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Abstract

Watermelon, is a seasonal fruit with 91% of waterand is relished for its taste, good appeal and nutritional properties. The rind which occupiesa huge volume of the fruit is often disposed off and contributes to a large share from fruit waste. Watermelon rind is known to be a source of moisture, carbohydrate, protein, vitamins, minerals and phytochemicals. This study was framed with the intention of incorporating the wellness of watermelon rind in the commonly consumed snack, crackers. The watermelon rind was dried and powdered by using standard procedures. The powdered rind was incorporated in the ratio of 10%, 20% and 30% to the refined wheat flour and three variations of crackers namely C1, C2 and C3 were formulated. A significant difference (P<0.05) was found in the means of all the organoleptic parameters and the highly accepted variation in terms of organoleptic evaluation namely C3, was further subjected to nutritional evaluation.When compared with the control crackers the watermelon rind flour (30%) incorporated crackers was found to be superior in nutritional aspects.
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西瓜皮粉复合脆饼的营养和感官特性
西瓜是一种时令水果,含有91%的水分,因其口感、吸引力和营养特性而备受欢迎。果皮占据了水果的巨大体积,经常被处理掉,导致水果浪费的很大一部分。众所周知,西瓜皮是水分、碳水化合物、蛋白质、维生素、矿物质和植物化学物质的来源。这项研究的目的是将西瓜皮的健康融入到人们常吃的零食——饼干中。将西瓜皮按标准程序晒干、磨粉。将粉末状果皮与精制小麦粉的比例分别为10%、20%和30%,配制出C1、C2和C3三种饼干品种。各感官参数均值差异均有统计学意义(P<0.05),感官评价中接受度较高的C3差异进一步进行营养评价。与对照饼干相比,加入西瓜皮粉(30%)的饼干在营养方面更胜一筹。
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