Nutritional and Sensory Characterization of Watermelon Rind Powder Incorporated Crackers

Arivuchudar. R*

Department of Nutrition and Dietetics, Periyar University, Salem, Tamil Nadu, India.

Corresponding Author E-mail: achudar24@gmail.com

DOI : http://dx.doi.org/10.13005/bbra/3087

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.

KEYWORDS: Citrulluslanatus L.; Crackers; Rind; Value addition; Watermelon

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