scholarly journals Nutritional Evaluation of Watermelon (Citrullus lanatus) Rind Petha for Its Sensory, Shelf-life and Consumer Acceptability

2021 ◽  
Author(s):  
S. Ashoka ◽  
S. Shamshad Begum ◽  
Babu Rajaram Mohan Ray ◽  
R. Muthuraju
Keyword(s):  
Sensory Evaluation ◽  
Osmotic Dehydration ◽  
Citrullus Lanatus ◽  
Consumer Acceptability ◽  
Crude Fibre ◽  
Nutritional Evaluation ◽  
Nutritional Profile ◽  
Watermelon Rind ◽  
Ash Gourd ◽  
Byproduct Utilization

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.

scholarly journals Effect of Watermelon Rind (Citrullus lanatus) Addition on the Chemical and Sensory Quality of Sorghum Based Mumu

2019 ◽  
pp. 1-15
Author(s):  
S. T. Gbaa ◽  
S. A. Ahemen ◽  
M. O. Eke ◽  
P. O. Ochelle
Keyword(s):  
Sensory Evaluation ◽  
Citrullus Lanatus ◽  
Nutrient Content ◽  
State University ◽  
Sorghum Flour ◽  
Randomized Design ◽  
Watermelon Rind ◽  
Composite Flours ◽  
Significant Difference

Aims: The aim was to evaluate the effect of watermelon rind addition on chemical and sensory properties of sorghum based mumu. Study Design: The experimental design used was the complete randomized design (CRD) and the Data obtained was subjected to Analysis of Variance (ANOVA) followed by Tukey’s Least Significant Difference(LSD) test to compare treatment means; differences was considered significant at 95% (P≤0.05) (SPSS Version 21 software). Place and Duration of Study: Department of Chemistry, Benue State University, Makurdi, Benue State, Nigeria, between June 2018 and March 2019. Methodology: Sorghum-based mumu was prepared from composite flours of 85:15, 75:15, 70:15 and 65:15% roasted sorghum flour and roasted partially defatted groundnut flour respectively and included with 0, 10, 15 and 20% watermelon rind powder respectively which were known as sample A, B, C and D accordingly and sample A was used as control. Subsequently, proximate composition, selected minerals and vitamins were determined using standard methods. Sensory evaluation was also conducted. Results: The addition of watermelon rind powder to sorghum-based mumu showed a significantly higher (P < 0.05) on the protein, ash and fibre. Their values ranged from  13.67 to 15.97%, 1.99 to 3.17% and 1.33 to 1.67% respectively, while moisture, crude fat and carbohydrate decrease with values ranged from 12.35 to 10.70%, 2.07 to 1.94% and 68.59 to 66.55% respectively. The energy values ranged from 347 to 348.76 Kcal/100 g). The results obtained from different minerals tested ranged as follows for phosphorus (124.10 to 155.67mg/100g), for magnesium (1.36 to 2.90 mg/100 g), for calcium (12.28 to26.67 mg/100 g) and for potassium (59.29 to 72.79 mg/100 g). Vitamins ranged from A (14.93 to 15.25 ug/100 g), C (5.97 to 8.12mg/100g), B1 (0.43 to 0.54mg/100g) and B2 (0.01 to 0.13 mg/100 g). Sensory evaluation results showed that the acceptability of the samples decreased significantly (P < 0.05) with increased level of watermelon rind powder. Conclusion: The sorghum -based mumu supplemented with watermelon powder at 10% and 15% should be adopted since their sensory scores were high and the nutrient content significantly increased.

scholarly journals EFFECTS OF GROUNDNUT (ARACHIS HYPOGEA L) VARIETIES ON THE FLAVOUR PROFILE AND CONSUMER ACCEPTABILITY OF DAKUWA (A CEREAL-GROUNDNUT BASED SNACK)

2020 ◽  
Vol 4 (3) ◽  
pp. 86-92
Author(s):  
Adekanmi Kamar Oladele ◽  
Kazeem A. Sogunle
Keyword(s):  
Sensory Evaluation ◽  
Aromatic Compounds ◽  
Raw Materials ◽  
Consumer Acceptability ◽  
Arachis Hypogea ◽  
Browning Reaction ◽  
Sensory Qualities ◽  
Flavour Profile ◽  
Gas Chromatography Mass Spectroscopy

The quality of Dakuwa can be affected by raw materials and processing methods. This work studied the effects of groundnut (Arachis hypogea L.) varieties (Campala, white and Sere) on the colour, flavour profile and sensory properties of Dakuwa. The flavour profile of the Dakuwa samples was analysed with gas chromatography – mass spectroscopy (GC – MS), colour by chroma meter and proximate composition using standard methods while sensory evaluation was done by 25 untrained panelists. The results were analysed using one way analysis of variance. Dakuwa sample with Campala groundnut (DKWC) had the highest concentration of alcohols (20 μg /100 g), aldehydes (86 μg /100 g), ketones (1.9 μg /100 g),  heterocyclic aromatic compounds (11.2 μg /100 g), and total flavour compounds (151 μg /100 g) suggesting higher lipid oxidation and Maillard reaction compared to Dakuwa with Sere and White groundnuts.  DKWC had significantly lower L* (lightness) value and significantly higher browning index (84.75) suggesting a higher browning reaction compared to other samples. Sensory evaluation results indicated no significant (p > 0.05) difference in the samples. It can be concluded that any of the three groundnut varieties can be used to produce Dakuwa without altering its sensory qualities.

scholarly journals Effect of Watermelon Rind (Citrullus lanatus) Addition on the Functional, Pasting and Microbiological Quality of Sorghum Based Mumu

2019 ◽  
pp. 72-83
Author(s):  
Stephen T. Gbaa ◽  
Samuel A. Ahemen ◽  
Christiana O. Ameh
Keyword(s):  
Citrullus Lanatus ◽  
Microbiological Quality ◽  
Pasting Properties ◽  
Viable Count ◽  
Sorghum Flour ◽  
Watermelon Rind ◽  
Microbial Analysis ◽  
Pasting Temperature ◽  
Powder Addition

The effect of watermelon rind powder addition on the functional, pasting and microbiological quality of Sorghum based mumu was evaluated. Sorghum-based mumu was prepared from composite flours of 85:15, 75:15, 70:15 and 65:15% roasted sorghum flour and roasted partially defatted groundnut flour respectively and included with 0, 10, 15 and 20% watermelon rind powder respectively which were known as sample A, B, C and D accordingly. Subsequently, the functional, pasting properties and microbial quality was assessed. Functional properties values; Bulk density (0.89 to 0.80mg/100g), reconstitution index (4.99 to 4.89) and swelling index (2.35 to 2.20) decreased significantly (p < 0.05) with increase in watermelon powder addition while water absorption (10.36 to 10.97g/g), oil absorption (10.33 to 10.79) and foam capacities (12.46 to 13.85%) increased with increase in watermelon rind powder.  The pasting properties; peak (302.22 to 292.44 RVU), trough (156.44 to 150.00 RVU) and Final viscosities (412.69 to 400.76RVU), and breakdown (149.95 to 140.59RVU) decreased significantly (p < 0.05) with increased in watermelon rind powder while setback viscosity (101.05 to 115.59RVU), pasting temperature (59.32 to 62.02oC) and pasting time (4.93 to 5.13mins) increased. Microbial analysis revealed the following ranges: Total viable count, 0.5x102 to1.0x102 cfu/g, fungi count of 6.1x101- 9.9x101 cfu/g and no coliform was detected. Overall, addition of watermelon rind powder showed good functional, pasting and microbiological qualities of sorghum based mumu.

scholarly journals Preparation and Quality Evaluation of Soy Corn Yoghurt

2018 ◽  
Vol 2 ◽  
pp. 102-107
Author(s):  
Suman Lal Shrestha ◽  
Ram Shovit Yadav
Keyword(s):  
Statistical Analysis ◽  
Moisture Content ◽  
Sensory Evaluation ◽  
Storage Time ◽  
Quality Evaluation ◽  
Consumer Acceptability ◽  
Total Solids ◽  
And Control

Soy corn yoghurt is a vegan friendly product prepared by using soymilk as the major ingredient. The aim of this study was to assess the effect of corn milk addition (0, 10, 20, 25 & 30%) on the quality of soy yoghurt. The samples were subjected to sensory evaluation for consumer acceptability and data were subjected to statistical analysis. From sensory evaluation and statistical analysis 10% corn milk inclusion was selected as the best product (p<0.05). The yoghurt thus prepared using 10% corn milk had total solids 22.04%, moisture content 78.62%, protein 4.84%, fat 3.29%, carbohydrate 12.57%, ash 0.81%, acidity 0.68% and pH 4.58. Both control and 10% corn milk incorporated yoghurts were stored under refrigeration 6±1° C and analyzed at 2 days interval till 10 days. Yoghurts with corn milk and control were organoleptically acceptable up to 10 and 6 days respectively. Acidity and syneresis increased but pH decreased with storage time in both samples.

scholarly journals Predicting sugar content of candied watermelon rind during osmotic dehydration

2018 ◽  
Vol 38 (suppl 1) ◽  
pp. 228-235 ◽  
Author(s):  
Chia-Hung KUO ◽  
Jinqiong LIN ◽  
Chun-Yung HUANG ◽  
Shu-Ling HSIEH ◽  
Shaohua LI ◽  
...  
Keyword(s):  
Osmotic Dehydration ◽  
Sugar Content ◽  
Watermelon Rind

scholarly journals Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 808 ◽  
Author(s):  
Michela Cannas ◽  
Simone Pulina ◽  
Paola Conte ◽  
Alessandra Del Caro ◽  
Pietro Paolo Urgeghe ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Substitution Rate ◽  
Rice Flour ◽  
Consumer Acceptability ◽  
Activity Levels ◽  
Gluten Free ◽  
Nutritional Profile ◽  
Acceptability Rating ◽  
Sensory Parameters ◽  
Quinoa Flour

The present study investigates the effect of partial or total substitution of rice flour (RF) with quinoa flour (QF) (at 25%, 50%, 75% and 100%) on the chemical-physical, nutritional, and sensory characteristics, as well as the volatile compounds, of ladyfinger biscuits. All quinoa-based formulations positively affected the crust colour, endowing it with lower ‘lightness’ and higher ‘redness’ values, giving the biscuits a more appealing crust colour. Biscuits with higher percentages of QF also had better structure, as they were softer. The substitution of RF with QF significantly improved the nutritional profile of the biscuits, as a result of the increase in protein, lipid, ash, total soluble (SP) and insoluble polyphenol (IP), flavonoid, and antioxidant activity levels, which increased linearly with the substitution rate. Quinoa supplementation led to an increase in volatile compounds that were nearly always characterised by positive olfactory attributes. Sensory analysis revealed that the maximal substitution rate of QF able to maintain an adequate consumer acceptability rating is probably 50%, as higher percentages impaired acceptability due to the presence of herbaceous and bitter tastes, even if the consumers also rated these samples as healthier and softer to touch.

scholarly journals Biosorption of Zn(II) in High and Low Strength Synthetic Wastewater by Watermelon Rind (Citrullus lanatus)

2015 ◽  
Vol 773-774 ◽  
pp. 1286-1290 ◽  
Author(s):  
M.F.H. Azizul-Rahman ◽  
A.A. Mohd Suhaimi ◽  
Norzila Othman
Keyword(s):  
Heavy Metal ◽  
Contact Time ◽  
Metal Removal ◽  
Citrullus Lanatus ◽  
Heavy Metal Removal ◽  
High Strength ◽  
Synthetic Wastewater ◽  
Watermelon Rind ◽  
Optimum Ph ◽  
Low Strength

The heavy metal contain in the industrial wastewater can cause a pollution towards the environment and human due to its toxicity. Therefore extensive studies were conducted for the heavy metal removal. This study was conducted under several conditions by varying pH, biosorbent dosage, initial wastewater concentration and contact time. The results revealed that optimum pH, for high strength synthetic wastewater was 8.0 meanwhile for low strength synthetic wastewater was 7.0. Both high and low strength synthetic wastewater was optimum at 30 minutes of contact time with 1.5g and 0.02g of bisorbent dosage respectively. Meanwhile, the optimum initial metal concentration for high and low strength synthetic wastewater was 400ppm and 1ppm respectively. The results had proven that watermelon rind is able to treat wastewater with high and low concentration of metal.

scholarly journals Effect of Various Pretreatments on Quality Attributes of Vacuum-Fried Shiitake Mushroom Chips

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Aiqing Ren ◽  
Siyi Pan ◽  
Weirong Li ◽  
Guobao Chen ◽  
Xu Duan
Keyword(s):  
Sensory Evaluation ◽  
Oil Content ◽  
Phenolic Content ◽  
Osmotic Dehydration ◽  
Total Phenolic ◽  
Oil Uptake ◽  
Shiitake Mushroom ◽  
Phenolic Contents ◽  
Vacuum Degree

The objective of this study is to investigate the effects of pretreatments on the quality of vacuum-fried shiitake mushroom slices. Four different pretreatments addressed in this study were (1) blanching as control, (2) blanching and osmotic dehydration with maltodextrin (MD) solution, (3) blanching, osmotic dehydration, and coating with sodium carboxymethyl cellulose (CMC), (4) blanching and osmotic dehydration, followed by freezing. All samples were pretreated and then fried in palm oil at 90°C with vacuum degree of −0.095 MPa for 30 min. The results showed that pretreatments significantly (p<0.05) affected the moisture content, oil content, color, water activity (aw), total phenolic content, and sensory evaluation of shiitake mushroom chips. The blanching, osmotic dehydration, and coating pretreatment could improve color and sensory evaluation and also minimize the oil uptake of fried chips, whereas this treatment caused the highest reduction of total phenolic contents. There were no significant (p>0.05) differences of fried chip in the texture among the four different pretreatments. The aw values of all the fried chips were less than 0.38, indicating that the products had a long shelf life. Therefore, the blanching, osmotic dehydration, and coating pretreatment before vacuum frying was the most suitable pretreatment for vacuum-fried shiitake mushroom chips.

scholarly journals Nutritional Content and Characteristics of Pumpkin Cream Soup with Tempeh Addition as Supplementary Food for Elderly

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Budi Setiawan ◽  
Salma S. Aulia ◽  
Tiurma Sinaga ◽  
Ahmad Sulaeman
Keyword(s):  
Vitamin B12 ◽  
Sensory Evaluation ◽  
Dietary Fibre ◽  
Nutritional Value ◽  
The Elderly ◽  
Portion Size ◽  
Rehydration Ratio ◽  
Crude Fibre ◽  
Carotene Content ◽  
Age Related

An increase in the number of elderly people indicates a higher life expectancy. However, this is also a new challenge since the elderly tends to have age-related diseases, thus the physical, psychological, and sensory disorders that will affect their nutritional status. The development of geriatric foods such as cream soup made from pumpkin and tempeh is considered to be the solution to prevent this situation. This study used a factorial randomized design, containing processing methods (fresh and instant) and the addition of tempeh (0%, 75%, and 100%). Sensory evaluation (rating and ranking test), physical characteristics (pH, yield, rehydration, and viscosity), nutritional analysis (proximate, crude fibre, dietary fibre, vitamins B6 and B12, and β-carotene content), and acceptance analysis of cream soup fresh and instant were examined. Physical characterization revealed that the product had a pH of 5.4–5.7, a viscosity of 1250–2190 cP, a rehydration ratio of 5.51–6.47 g mL-1, and a yield of 19.44%–26.9%. The result of sensory evaluation showed that the processing method and tempeh addition had a significant effect ( p < 0.05 ) on the product acceptance. This also affects the nutritional value, in which fresh products had higher nutritional value than the instant product, and products with tempeh had higher ash, protein, dietary fibre, and vitamin B12 than products without tempeh. Based on this analysis, the instant cream soup with 75% tempeh is the best formula. In one portion size (50 g), instant cream soup with 75% tempeh met 10% or more of the Indonesian recommended dietary allowance (RDA) for the elderly in terms of protein, carbohydrates, fat, energy, dietary fibre, vitamin B12, vitamin B6, and vitamin A, so it can be recommended as a complementary food for the elderly.

scholarly journals Growth performance and nutrient digestibility of broiler chickens fed diets containing varying inclusion levels of dried watermelon rind at the starter phase

2021 ◽  
Vol 48 (3) ◽  
pp. 134-141
Author(s):  
B. O. Otu ◽  
A. A. Banjo ◽  
S. P. Kolo ◽  
A. M. Balogun ◽  
A. I. Dabban
Keyword(s):  
Body Weight ◽  
Growth Performance ◽  
Nutrient Digestibility ◽  
The Other ◽  
Ether Extract ◽  
Crude Fibre ◽  
Poids Corporel ◽  
Watermelon Rind ◽  
Ad Libitum ◽  
Total Digestible Nutrient

Watermelon rind is one of the several unwanted by-products generated by restaurants, fruit juice producers and food industries in Nigeria that can be gotten rid of by using it as an energy source in broiler production. The growth performance and apparent nutrient digestibility of broilers fed diets containing varying inclusion levels of dried watermelon rind (DWMR) in replacement for wheat offal as source of energy and fibre at starter phase was evaluated. The dried watermelon rind was prepared by sun-drying fresh watermelon for three days and oven-dried at 50 ºC for 2 hours. The birds were randomly allocated to five (5) treatments (T1 – T5), each treatment had three replicates with ten (10) birds per replicate. The birds were fed varied levels of DWMR at 0 %, 25 %, 50 %, 75 % and 100 % in replacement of wheat offal to obtain five diets. Feed and water were provided ad-libitum throughout the 28 days study duration. Body weight, Body weight gain, Feed intake, Feed conversion ratio and apparent nutrient digestibility were measured. The results obtained on the growth performance shows no significant (P>0.05) difference of the growth parameters across treatments. However, there was significant (P<0.05) difference in the digestibility of Crude fibre, Ether extract, Ash, Nitrogen free extract and Total digestible nutrient across treatments. There was no obvious variation in dry matter and crude protein digestibility. The result of the total digestible nutrient was significantly (P<0.05) higher in T2 (92.90 %) than the T1 (84.99 %) which was the control diet. The crude fibre digestibility recorded in T2 (63.48%) and T1 (61.09 %) is higher than T5 (43.00 %), the ether extract digestibility of T1 (96.42 %) is higher than the other groups with the lowest in T4 (95.25 %). There was depress ash digestibility in T5 (68.30 %), lower than the other groups with the highest in T1 (82.59 %). The study therefore concluded that farmers can replace wheat offal with 25 % watermelon rind in broiler starter diet without any deleterious effect in the growth performance and nutrient digestibility.     La croûte de pastèque est l'un des nombreux sous-produits indésirables produits par les restaurants, les producteurs de jus de fruits et les industries alimentaires au Nigéria qui peuvent être débarrassés en l'utilisant comme source d'énergie dans la production de poulets à griller. La performance de croissance et la digestibilité apparente des éléments nutritifs des poulets de grillage nourris selon des régimes alimentaires contenant différents niveaux d'inclusion de la croûte de pastèque séchée (DWMR) en remplacement des aals de blé comme source d'énergie et de fibres à la phase de démarrage ont été évaluées. La croûte de pastèque séchée a été préparée par pastèque fraîche séchée pendant trois jours et séchée au four à 50ºC pendant 2 heures. Les oiseaux ont été attribués au hasard à cinq (5) traitements (T1 - T5), chaque traitement avait trois répliques avec dix (10) oiseaux par réplique. Les oiseaux ont été nourris à des niveaux variés de DWMR à 0 %, 25 %, 50 %, 75 % et 100 % en remplacement des aals de blé pour obtenir cinq régimes alimentaires. L'alimentation et l'eau ont été fournies ad-libitum tout au long de la durée de l'étude de 28 jours. Le poids corporel, le gain de poids corporel, l'apport alimentaire, le rapport de conversion des aliments pour animaux et la digestibilité apparente des nutriments ont été mesurés. Les résultats obtenus sur la performance de croissance ne montrent aucune différence significative (P>0.05) des paramètres de croissance entre les traitements. Cependant, il y avait une différence significative (P<0.05) dans la digestibilité des fibres brutes, extrait d'éther, cendres, extrait sans azote et nutriment digestible total entre les traitements. Il n'y avait aucune variation évidente dans la matière sèche et la digestibilité brute de protéine. Le résultat du nutriment digestible total a été significativement (P<0.05) plus élevé en T2 (92.90 %) que le T1 (84.99%) qui était le régime de contrôle. La digestibilité des fibres brutes enregistrée en T2 (63.48%) et T1 (61.09 %) est plus élevé que T5 (43.00 %), la digestibilité de l'extrait d'éther de T1 (96.42 %) est plus élevé que les autres groupes ayant le plus faible taux de T4 (95.25 %). Il y avait une digestibilité déprimante des cendres en T5 (68.30 %), inférieure à celle des autres groupes ayant le taux le plus élevé en T1 (82.59 %). L'étude a donc conclu que les agriculteurs peuvent remplacer les aals de blé par 25 % de croûte de pastèque dans le régime de démarrage des poulets à griller sans aucun effet délétère dans la performance de croissance et la digestibilité des nutriments.

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