Publication:
Utilization of watermelon rind waste as a potential source of dietary fiber to improve health promoting properties and reduce glycemic index for cookie making

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Issued Date

2016

Resource Type

Article

File Type

application/pdf

ISSN

12267708

DOI

10.1007/s10068-016-0057-z

Other identifier(s)

2-s2.0-84964089243

Rights Holder(s)

Scopus

Bibliographic Citation

Food Science and Biotechnology. Vol 25, No.2 (2016), p.415-424

Suggested Citation

Naknaen P., Itthisoponkul T., Sondee A., Angsombat N. Utilization of watermelon rind waste as a potential source of dietary fiber to improve health promoting properties and reduce glycemic index for cookie making. Food Science and Biotechnology. Vol 25, No.2 (2016), p.415-424. doi:10.1007/s10068-016-0057-z Retrieved from: https://hdl.handle.net/20.500.14740/5483

Title

Utilization of watermelon rind waste as a potential source of dietary fiber to improve health promoting properties and reduce glycemic index for cookie making

Author(s)

Naknaen P.
 Itthisoponkul T.
 Sondee A.
 Angsombat N.

Abstract

Watermelon rind powder (WRP) is a rich source of dietary fiber and bioactive compounds, hence it could be used in the development of functional foods such as cookies. Different replacement levels of wheat flour with either WRP or hi-maize starch (HMS) (10-30%) on the quality of the cookies made were studied. The dietary fiber content in the cookies increased with incorporation of increasing level of either WRP or HMS. Increasing the proportion of the WRP in the cookie making resulted in an increase in the total phenolic content, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, and the ferric reducing antioxidant power. Using up to 20% of WRP and 30% of HMS in the cookie making promotes: increase in dietary fiber, decrease in predicted glycemic index to medium (for WRP) and low (for HMS) levels, and improving the antioxidant activity. These changes still produce an acceptable cookie. © 2016, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.

Subject(s)

Antioxidants
 Fibers
 Free radicals
 Starch
 Anti-oxidant activities
 Cookie
 Glycemic index
 Maize starch
 Non-enzymatic browning
 Watermelon rinds
 Nutrition

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URI

https://hdl.handle.net/20.500.14740/5483

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Scopus: Year 1983-2021

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