Abstract
A large number of fruit wastes are generated from fruit processing industries in both solid and liquid form, which are rich in nutrients and have health benefits also. Utilizing fruit wastes, food product development is an innovative way to reduce the fruit wastes in environment. In this study, mixture of watermelon rind and orange peel in the ratio 1:1 (w/w) was used to make cake and cookies. Both the bakery products are very nutritious as well as pocket-friendly. It is also used as the source for gluten free which is beneficial for gluten sensitive people and is also eco-friendly. From the result, it was observed that, the lower percentage of moisture content is best accepted for cookies. For cakes, the moisture content increased from 12.62% to 17.43%. The higher percentage of moisture content is best accepted for cakes.
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