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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

Additional Files

Khan et al. (Title Page).docx (15 kB)
Khan et al. (Title Page)


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