|
INTERNATIONAL JOURNAL OF SCIENTIFIC DEVELOPMENT AND RESEARCH International Peer Reviewed & Refereed Journals, Open Access Journal ISSN Approved Journal No: 2455-2631 | Impact factor: 8.15 | ESTD Year: 2016 open access , Peer-reviewed, and Refereed Journals, Impact factor 8.15 |
Imp Links for Author
Imp Links for Reviewer
Research Area
Subscribe IJSDR
Visitor Counter
Copyright Infringement Claims
Indexing Partner
|
Published Paper Details
|
|
| Paper Title: | Development and evaluation of watermelon rind crackers |
| Authors Name: | Gousia M , Dr. Neeta Pattan |
| Unique Id: | IJSDR2310100 |
| Published In: | Volume 8 Issue 10, October-2023 |
| Abstract: | Watermelon is a sweet and refereshing low calorie summer fruit. It provides hydration ans also essential nutrients, including vitamins, minerals and antioxidants. Watermelon rind may be eaten and it is full of vitamins C, B6 & A. The watermelon rinds contain citrulline, which help in fight free radical damage and boost immune system. The objective of the research was to develop watermelon rind Crackers and evaluate for its sensory and nutritional qualities. The procedure for watermelon rind crackers was standardized and then four different variations were developed using sugar, ajwain, kasturi methi and chat masala. Sensory analysis of the developed products was conducted by semi trained panelists using 9 Point hedonic scale, for consumer acceptability. The results of the sensory evaluation score showed that variation І, watermelon rind crackers with sugar was highly acceptable and which is on par with control crackers with respect for appearance, colour, texture and taste. This was followed by variation ІІ, watermelon rind cracker with ajwain, was also acceptable by the consumer. But the variation ІІІ, watermelon rind crackers with kasturi methi were not much acceptable by consumer due to changes of colour, taste of the crackers. It can be concluded that the watermelon rind crackers with the sugar was preffered the most by the panelists. The other watermelon rind crackers was enhanced by adding chat masala, ajwain are also good, but crackers with sugar was liked the most compare to others. Nutritional composition of standardized watermelon rind crackers was determined by conducting proximate analysis and according to shelf life study the standardized watermelon rind crackers was remained fit for a period of 30days for consumption. |
| Keywords: | Watermelon rind, antioxidant, citrulline, crackers, 9 point hedonic Scale. |
| Cite Article: | "Development and evaluation of watermelon rind crackers ", International Journal of Science & Engineering Development Research (www.ijsdr.org), ISSN:2455-2631, Vol.8, Issue 10, page no.607 - 611, October-2023, Available :http://www.ijsdr.org/papers/IJSDR2310100.pdf |
| Downloads: | 000338719 |
| Publication Details: | Published Paper ID: IJSDR2310100 Registration ID:209026 Published In: Volume 8 Issue 10, October-2023 DOI (Digital Object Identifier): Page No: 607 - 611 Publisher: IJSDR | www.ijsdr.org ISSN Number: 2455-2631 |
|
Click Here to Download This Article |
|
| Article Preview | |
|
|
|
Major Indexing from www.ijsdr.org
| Google Scholar | ResearcherID Thomson Reuters | Mendeley : reference manager | Academia.edu |
| arXiv.org : cornell university library | Research Gate | CiteSeerX | DOAJ : Directory of Open Access Journals |
| DRJI | Index Copernicus International | Scribd | DocStoc |
Track Paper
Important Links
Conference Proposal
ISSN
 |
 |
DOI (A digital object identifier)
  Providing A digital object identifier by DOI How to GET DOI and Hard Copy Related |
Open Access License Policy
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
|
 |
 |
 |
Social Media
Indexing Partner |
|||
| Copyright © 2024 - All Rights Reserved - IJSDR | |||
Facebook Twitter Instagram LinkedIn