Assessment of the Potential of Watermelon Rind Powder for the Value Addition of Noodles
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ORIGINAL ARTICLE
Assessment of the Potential of Watermelon Rind Powder for the Value Addition of Noodles Nayan Chakrabarty & Mehrin Mamun Mourin & Nawsheen Islam & Ahmed Redwan Haque 2 & Sorifa Akter 1 & Abu Ayub Siddique 3 & Manobendro Sarker 1,4,5 Received: 27 May 2020 / Revised: 4 September 2020 / Accepted: 7 September 2020 # The Korean Society for Agricultural Machinery 2020
Abstract Purpose This study was conducted to investigate the potential of watermelon rind as a source of nutrients for the value addition of noodles. Methods Three different varieties of watermelon with yellow, dark green, and pale green rind were separately dried to produce rind powder and studied for their proximate composition, phenol content, and antioxidant activity. The effect of the substitution of wheat flour with different levels of watermelon rind powder (WRP) (10–20%) on the cooking and sensory attributes of noodles was investigated. Results The results showed that the rind powder of the pale green rind watermelon (PGRW) contained the maximum amount of protein (19.74%), whereas the highest amount of fiber (13.35%) was present in that of the dark green rind watermelon (DGRW). In contrast, the rind powder of the yellow rind watermelon (YRW) had a higher amount of fat (13.00%) than DGRW (8.37%) and PGRW (5.83%). However, the total phenol content in terms of gallic acid equivalent (GAE) was the maximum in PGRW (166.88 GAE/g), which resulted in greater antioxidant activity (13.28%). Furthermore, the incorporation of WRP affected the cooking yield of the noodles. Both the cooking yield and cooking loss were at maximum with the incorporation of 15% rind powder. Sensory evaluation indicated that the control sample was the most acceptable, followed by the noodles with 10% WRP, among the value-added noodles. Conclusion Considering the nutritional potential, 10% WRP can be incorporated with wheat flour for the large-scale production of noodles. Keywords Watermelon rind . Noodles . Fiber . Phenol . Antioxidant . Cooking property
Nayan Chakrabarty, Mehrin Mamun Mourin and Nawsheen Islam contributed equally to this work. * Manobendro Sarker [email protected] 1
Department of Food Engineering and Technology, State University of Bangladesh, Dhaka, Bangladesh
2
Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
3
Department of Biosystems Machinery Engineering, Chungnam National University, Daejeon 34134, Republic of Korea
4
Biomass Energy Engineering Research Centre, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, PR China
5
Key Laboratory of Urban Agriculture (South), Ministry of Agriculture and Rural Affairs, 800 Dongchuan Road, Shanghai 200240, PR China
Introduction Watermelon (Citrullus lanatus) is a medium to large, oval, r ou n d , o r o bl o ng t r o pi c al f r u i t fr o m th e f am i l y Cucurbitaceae; it contains substantial amounts of lycopene, caroten
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