Research Background: Watermelon rind, a by-product of watermelon juice processing, contains large amounts of dietary fibre and phenols with antioxidant capacity. The use of agro-industrial by-products would both improve economic benefits and reduce environmental emissions. The aim of this research is to examine the effect of the particle size of watermelon rind powder on the quality of high-fibre pasta.
Experiment Approach: The nutritional, physical and physicochemical quality of three samples of watermelon rind powder, sieved through three sieves with aperture size of 400, 210 and 149 μm, were analysed. Durum wheat semolina with watermelon rind powder mass fraction of 10 % were mixed and used to make pasta. Nutritional, textural and cooking quality, sensory acceptability, glycaemic index and antioxidant bioaccessibility of high-fibre pasta with added watermelon rind powder of different particle sizes were evaluated and compared.
Results And Conclusions: When the sieve aperture size was reduced from 400 to 149 µm, the soluble dietary fibre and total phenolic contents of watermelon rind powder were increased by 35 and 15 %, respectively, while its insoluble dietary fibre content was decreased by 21 %. Decrease in sieve aperture size from 410 to 149 µm reduced phenolic bioaccessibility of the fortified pasta from 63 to 57 %, but enhanced its predicted glycaemic index from 50 to 69. It also decreased the pasta hardness by 13 %, but improved its elongation rate and tensile strength by 13 and 40 %, respectively. The finer the particles of the watermelon rind powder, the longer the optimal cooking time, the higher the water absorption index, and the lower the cooking loss of the supplemented pasta. Consumers did not notice any significant differences in the overall acceptability among all pasta samples.
Novelty And Scientific Contribution: The particle size of the watermelon rind powder had a major effect on nutritional value, texture and cooking quality of the fortified pasta. In particular, the predicted glycaemic index and antioxidant bioaccessibility of high-fibre pasta were significantly affected by the particle size of the dietary fibre material used in the recipe.
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http://dx.doi.org/10.17113/ftb.62.01.24.8196 | DOI Listing |
RSC Adv
November 2024
Biomedical and Toxicological Research Institute (BTRI), Bangladesh Council of Scientific and Industrial Research (BCSIR) Dhaka 1205 Bangladesh
Foods
October 2024
School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
This study explored the sustainable valorization of fruit waste extracts from sugarcane bagasse (SB), banana peel (BP), and watermelon rind (WR) for Euglena gracilis biomass and β-1,3-glucan production. The extracts were prepared using water extraction (WE), high-temperature and pressure treatment (HTP), and dilute sulfuric acid treatment (DSA). The DSA-treated extracts consistently yielded the best results.
View Article and Find Full Text PDFInt J Mol Sci
September 2024
College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China.
Heliyon
October 2024
College of Resources and Environment, Gansu Agricultural University, Lanzhou, 730070, China.
Innovative superabsorbent hydrogels were synthesized from watermelon rind (WR), an abundant agricultural waste. The process involved free radical polymerization of acrylic acid (AA) and acrylamide (AAm) with WR particles activated by ammonium persulfate (APS), resulting in (AA-co-AAm)/WR hydrogels with high equilibrium swelling capacities of 749 ± 32 g/g. Notably, after eight cycles, the WR hydrogel maintained 94.
View Article and Find Full Text PDFAnal Methods
November 2024
School of Environment and Architecture, University of Shanghai for Science and Technology, Shanghai, 200093, P. R. China.
A green and eco-friendly solvothermal approach is proposed for the synthesis of carbon quantum dots (CQDs) from watermelon rind. The as-prepared CQDs exhibited superior teal fluorescence in aqueous solutions, with a quantum yield of 13.9%.
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