Utilization of Watermelon Rind Puree as an Enhancer of Chips

Abstract

This study was conducted to improve or develop food products and processing technologies specifically that will help in value-adding, creating new marketable forms that out from the watermelon rind that is usually thrown away or discarded. The study used experimental research using a completely randomized design with four treatments replicated thrice. Different measurements of watermelon rind puree were used to represent the treatments of the study. The products were evaluated by 50 respondents composed of ten (10) trained faculty on sensory evaluation of products; 35 student evaluators who know food preparation and evaluation of products and five (5) selected bakery owners from the Municipality of Sta. Maria Ilocos Sur. Results showed that T3 (400ml of watermelon rind puree) was best in all sensory evaluations and had the highest return on investment. Analysis of variance manifests that there is a significant difference between treatments. Based on the study, the watermelon cookies are considered healthy, acceptable, and nutritious. It contained ash of 1.12g, moisture content 12.96g, crude fat 11.0g, and 10.37g per 100 g of crude protein per 100 grams of the product. The technology should be subjected to further testing on shelf-life tests and physio-chemical tests. This study also recommends the use of watermelon rind as an enhancer in making pastry products like chips, marmalade, jams/jellies and other products.