Optimization Of Watermelon Rind For The Nutritional Enrichment In Wheat Based Cookies

Abstract

Watermelon is a widely consumed fruit with lots of therapeutic significance, but people consume only the flesh part of the fruit and its remaining by-products mainly its rind part is often underutilized. Despite being loaded with several nutritional and health potential; they are largely discarded. Hence, present study was undertaken to optimize watermelon rind through their incorporation in convenience food. The core material watermelon rind was processed into rind flour by freeze drying method. Cookies were developed by incorporating this in 3 variations (10%, 20% and 30%). Organoleptic evaluation of these three samples and consumer acceptability of the best accepted sample was obtained. Total antioxidant activity of the product was estimated through DPPH assay. Popularization of the developed product was executed through an awareness talk followed by distribution of leaflet. Organoleptic evaluation and consumer acceptability scores of products revealed that cookie with 10% rind flour incorporation scored highest mean score with good overall acceptability. From DPPH assay of cookie, low IC50 value of 118.38 µg/ml indicates high antioxidant property of the cookie. The nutrient composition of best accepted sample was13.85g of protein, 124.5g of carbohydrate, 36.2g fat, 4.31 g of crude fibre, 112.01 mg of calcium, 5.12 mg of iron and 179.29 mg of magnesium. Hence, it can be concluded that underutilized watermelon rind bio waste can be effectively reutilized by developing nutritional, antioxidant and fibre rich cookie, which in turn increase the demand and optimization of such part. This offers variety and sustainability.