Quality enhancing of cake using white Watermelon rinds [electronic resource]

Includes bibliographic reference

Fruit and vegetable wastes and their by-products are formed
in great amounts during industrial processing which presents
a serious problem to environment. So they need to be
managed or prepared to be utilized. The aim of the present
investigation is to study the possibility of white watermelon rind
powder (WMRP) utilization in manufacturing cake by partial
substitution of wheat flour at different levels (10, 20, 30 and
40%).The effect of white watermelon rind powder substitution on
the physicochemical, sensory properties and shelf life of the cakes
was investigated. Results showed that fiber content of the
produced cakes was increased by increasing the substitution levels
of WMRP. Minerals content particularly Ca, K and Mg, content was
increased in WMRP cake samples. Substitution with WMRP
significantly improved the cake volume. Results of textural analysis
showed that watermelon rind powder decreased all textural
parameters. Regarding to color character, cakes became darker as
the level of substitution increased. The sensory evaluation results
showed that cakes prepared with WMRP had high mean scores for
overall acceptability except in case of 40% substitution level. All
WMRP cake samples exhibited a lower microbiological count than
control at zero time and during storage periods. So, the
substitution with WMRP in cakes processing led to prolong the shelf
life of cake compared with control sample with respect to
microbiological assay.

Summary in Arabic