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 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.