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

DOI: 10.18805/ajdfr.DR-1737    | Article Id: DR-1737 | Page : 225-230
Citation :- Nutritional Evaluation of Watermelon (Citrullus lanatus) Rind Petha for Its Sensory, Shelf-life and Consumer Acceptability.Asian Journal of Dairy and Food Research.2022.(41): 225-230
S. Ashoka, S. Shamshad Begum, Babu Rajaram Mohan Ray, R. Muthuraju ashokasonu1995@gmail.com
Address : Department of Food Science and Nutrition, University of Agricultural Sciences, Gandhi Krishi Vigyana Kendra, Bengaluru-560 065, Karnataka, India.
Submitted Date : 29-05-2021
Accepted Date : 27-07-2021

Abstract

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.

Keywords

Byproduct Osmotic dehydration Petha Sensory evaluation Watermelon rind

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