IJERT-EMS
IJERT-EMS

Development of Watermelon rind incorporated Fruit butter


Development of Watermelon rind incorporated Fruit butter
Authors : Aruna Kumari Yadla, M S Baig, Aishwarya, Alekhya, Nirmala, Rushma Teja, Venkatesh, Sandhya M
Publication Date: 03-10-2013

Authors

Author(s):  Aruna Kumari Yadla, M S Baig, Aishwarya, Alekhya, Nirmala, Rushma Teja, Venkatesh, Sandhya M

Published in:   International Journal of Engineering Research & Technology

License:  This work is licensed under a Creative Commons Attribution 4.0 International License.

Website: www.ijert.org

Volume/Issue:   Vol.2 - Issue 10 (October - 2013)

e-ISSN:   2278-0181

Abstract

Abstract: In the present study of watermelon rind incorporated Fruit butter, the principle ingredients used were watermelon rinds, apples, sugar and spice mix (nutmeg, cloves & cinnamon). Watermelon rind butter was standardized by replacing apple pulp with watermelon in four ratios i.e., 25:75, 50:50, 75:25 and100:0 respectively. The standardized watermelon rind incorporated butter and apple butter was analysed for its sensory and nutritional properties. The watermelon rind incorporated at 100% level has good acceptability when compared with apple fruit butter (control).

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