Chemical Properties Of Watermelon Rind And Sharlyn Peel Powders

Some physical and chemical properties of watermelon rind and sharlyn melon peel powders
Proximate composition WAC, OAC and antioxidant activity of watermelon rind and sharlyn melon peel powders
Data in Table 2 showed that the watermelon rind powder had higher moisture, ash, fat, protein and carbohydrates (10.61%,
13.09%, 2.44%, 11.17% and 56.02%, respectively) as compared to sharlyn melon peel powder. On the other hand, the sharlyn melon peels had higher content of crud fiber
(29.59%) as compared to watermelon rinds (17.28%). The crud fiber content in watermelon rind and sharlyn melon peel powder was higher than navel orange peels (13.38%) and mandarin peels (7.14%) as mentioned by Magda et al. (2008). It means that the utilization of watermelon …show more content…
On the other hand four phenolic compounds were identified in sharlyn melon peels namely, 4-hydroxybenzoic acid, vanillin, chlorgenic acid, and coumaric acid with amounts ranged from 66.2 to 325.3 lg/g dw. It was clearly noticed that the content of these phenolics was much higher in watermelon rinds than sharlyn melon peels except the coumarie acid.
Utilization of watermelon rind and sharlyn melon peel powders as substitution of flour in cake
Proximate composition of cake samples
From Table 4 it could be noticed that the fat content of cake samples were not significantly affected by substituting the flour with watermelon rind and sharlyn melon peel powder. Meanwhile, a gradual decrease in protein and moisture content of cake samples containing watermelon rind and sharlyn melon peel powder was observed with raising the replacement level.
It could be also noticed that the utilization of watermelon rind and sharlyn melon peel powder in cakes resulted in grdual increase in its content of carbohydrates and ash with