Effect of electrolyzed watermelon rind flour on unleavened flatbread quality, techno-functional properties, minerals, bioactivities, and consumer preferences

Abstract

Electrolysis technology was performed to improve the consumer preference and quality of watermelon rind (WR) incorporated into food products as a functional ingredient. In this study, wheat-based unleavened flatbread (UFB) was prepared by the incorporation of electrolyzed watermelon rind flour (WMRF) in ratios of 0%, 5%, 10%, 15%, and 20%, which increased ash, fiber, and essential minerals, as well as the functional, microstructure, thermal and antioxidant properties of UFB. Electrolysis technology was performed to achieve the sensory score of WR consumption and to improve its incorporation in food products as a functional ingredient. In-vitro protein digestibility showed an increase in the electrolyzed WMRF ratio, which resulted in a decrease in the protein digestibility. The % inhibition of alpha-amylase among treatments was enhanced with an increase in electrolysis time from 20 to 40 min. Whereas alpha-glucosidase highest inhibition was observed for 100 μL (61.0%) and the lowest inhibition for observed at 10 μL (38.2%). The findings suggest the potential use of electrolyzed WMRF as a functional ingredient in food products, offering improved nutritional and functional characteristics.