Bakery products are popular among different cross sections of population in India and many bakery products are nutritional and have become important part of diet of the people. Cookies are most popular snack items that are small, usually round and flat made from stiff, sweetened dough, and baked. In the present study, Cookies were developed by incorporating watermelon rind flour at different levels like 10, 20, and 30 per cent with refined wheat flour and compared with control (100% refined wheat flour). The sensory scores revealed that the overall acceptability of cookies with 30% incorporation had good acceptable score (8.23) whereas for control cookies sensory score was (8.04). The nutrient composition of best accepted cookies had protein (4.68g), fat (30.04g), crude fibre (3.25g) and carbohydrate (45.69g). Also, cookies had good amount of calcium, iron and phosphorous i.e. 43.11mg, 2.30mg, and 71.81mg respectively per 100g of cookies. Hence watermelon rind flour which is nutritious by-product of watermelon can be utilized in bakery products to upscale the nutritional profile.

Background: Saccharomyces cerevisiae is one of the important yeast found to be superior in the fermentation technology. Methods: The present study was undertaken to study the periodical changes in TSS, pH, acidity and alcohol content during the fermentation process of wine preparation from coconut water. With different TSS levels (7, 9, 11 and 13°Brix) adjusted with sugar and 9°Brix was the optimized sugar level. Result: TSS in wine was constantly reduced until fermentation was complete. Though the TSS reduced significantly during the first stage of fermentation, it continued to decline at a considerably slower rate until the fermentation was complete. It was observed that the TSS level does not affect the pH of coconut wine, but pH decreased with the increase in fermentation period because of increase in titrable acidity and alcohol. It was also noticed that the titratable acidity was found least at 6th day and maximum at 12th day, titratable acidity increased as fermentation progressed which was consistent with the fall in pH. The higher the TSS levels yields high titratable acidity during fermentation. Immediately after inoculation, the yeast count rises sharply on the first day of fermentation. It then tends to rise drastically till the third day, after which the yeast count is found to have declined until the end of fermentation. The coconut wine was prepared from coconut water added with sucrose as a source of sugar. Saccharomyces cerevisiae (MTCC 171) was used as reference strain and yeast isolate BRYI-1 produced the best results of alcohol content and sensory characteristics when compared to reference yeast strain.

Background: Petha is a translucent soft candy historically and geographically originated from Agra that is usually rectangular or cylindrical made from the ash gourd. With growing demand and innovation, more varieties of the original preparation are available in the market. Watermelon is most relished fruit and people just eat reddish pulpy portion and discard the rind. But watermelon rind is by product with good amounts of protein, fat, carbohydrates, crude fiber and ash. Methods: The present study was carried out to develop petha from watermelon rind by osmotic dehydration with varied concentrations of Sugar viz., 50° Brix(T1), 60° Brix(T2) and 70° Brix(T3) and the sensory evaluation was carried out from initial to 45 days of storage at both room as well as refrigerated temperature and further evaluated microbial load, texture analysis and consumer acceptability of petha. Result: Among the three variations T2 was more acceptable than T1 and T3 after 45 days of sensory evaluation. The nutrient composition for the best accepted watermelon rind petha indicated low fat with adequate amount of crude fibre (0.6 g), carbohydrate (52.49 g), calcium (18.68 mg) and phosphorous (9.28 mg). Hence, it can be concluded that watermelon rinds can be better option for byproduct utilization for development of petha with good nutritional profile that is economical too.