Utilization of Watermelon Rind Waste Powder for Developing Bakery Products

Authors

Babar Khan, Department of Food Technology, Balochistan Agriculture College, Quetta PakistanFollow
Asadullah Marri, Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam PakistanFollow
Nida Shaikh, Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam PakistanFollow
Asif Irshad, Department of Food Preservation, Technical Wing of Colleges, Higher & Technical Education Department, Balochistan, PakistanFollow

Abstract

Watermelon rind waste powder (WRWP) is a rich source of dietary fiber and bioactive compounds; hence it could be used to develop functional foods such as bakery products. The present study aimed to utilize WRWP in bakery products development. The treatments included: T₁ = Cake without WRWP, T₂ = Cake with 10 % WRWP, T₃= Cake with 20 % WRWP, T₄= Biscuit without WRWP, T₅ = Biscuit with 10 % WRWP, T₆ = Biscuit with 20 % WRWP. The physicochemical and nutritional properties of watermelon rind waste powder were also determined. The physicochemical, nutritional and sensory properties of the cake (T₁ to T₃) and biscuit (T₄ to T₆) samples differed significantly (P < 0.05). In cake samples, average values for pH and moisture remained significantly higher in T₁. The fat content and energy value remained significantly higher in T₂. However, dry matter content, ash, protein, crude fiber, total soluble solids, carbohydrate, color, flavor, taste, aroma and overall acceptability remained significantly higher in T₃. In the case of biscuit samples, average values found significantly higher in T₄ were pH and moisture. Whereas fat content and energy value remained significantly higher in T₅. However, dry matter content, ash, protein, crude fiber, total soluble solids, carbohydrate, color, flavor, taste, aroma and overall acceptability remained significantly higher in T₆. The study concludes that WRWP can improve the nutritional value and sensory properties of bakery products. Both cake and biscuit treatments with 20 % WRWP showed optimal nutrient content. Therefore, the bakery products developed by incorporating WRWP are nutritionally rich, making them a healthy addition to the diet.

Article History

Received: Mar 23, 2025; Accepted: Jun 16, 2025; Published: June 26, 2025

Recommended Citation

Khan, B., Marri, A., Shaikh, N., & Irshad, A. (2025). Utilization of Watermelon Rind Waste Powder for Developing Bakery Products, Journal of Bioresource Management, 12 (2).