2021
DOI: 10.22271/tpi.2021.v10.i2c.5658
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Byproduct utilization of watermelon to develop watermelon rind flour based cookies

Abstract: 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 s… Show more

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Cited by 9 publications
(3 citation statements)
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“…The spoiled produce is practically a loss because it cannot be sold. Watermelon is one fruit that does not lend itself well to processing and is typically utilized for direct eating (Ashoka et al, 2021). Originally from southern Africa, the watermelon plant, C.lanatus var.…”
Section: Introductionmentioning
confidence: 99%
“…The spoiled produce is practically a loss because it cannot be sold. Watermelon is one fruit that does not lend itself well to processing and is typically utilized for direct eating (Ashoka et al, 2021). Originally from southern Africa, the watermelon plant, C.lanatus var.…”
Section: Introductionmentioning
confidence: 99%
“…In the case of watermelon, the flour represents an excellent option for using the rind, as the drying and milling processes inhibit its unpleasant taste, allowing its use in various formulations (Uthumporn et al., 2015). For bakery products (cookies), a 30% replacement of wheat flour with watermelon rind flour (WRF) proved to be attractive sensorially and nutritionally (Ashoka et al., 2021), in addition to contributing to the reduction of discarded material (Olatunji, 2021).…”
Section: Introductionmentioning
confidence: 99%
“…It is known that fivemembered nitrogen-containing heterocycles such as oxazole, oxazoline and imidazolidine are important scaffolds for a wide range of naturally-occurring and synthetic bioactive compounds, pharmaceuticals, and additional functionally-important materials. [15][16][17][18][19][20]…”
Section: Introductionmentioning
confidence: 99%