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.
Volume/Issue: Vol.2 - Issue 10 (October - 2013)
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).
Number of Citations for this article: Data not Available
7 Paper(s) Found related to your topic:
Publish your Ph.D/Master's Thesis Online