Evaluation of Physicochemical Characteristics and Sensory Qualities of Fruit Roll Ups Made from Watermelon
Nur Farah Hani Muhamad *
Food Science and Technology Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), Persiaran MARDI-UPM, 43400 Serdang, Selangor, Malaysia.
Noor Zainah Adzaly
Food Science and Technology Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), Persiaran MARDI-UPM, 43400 Serdang, Selangor, Malaysia.
Madzlan Kasran
Food Science and Technology Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), Persiaran MARDI-UPM, 43400 Serdang, Selangor, Malaysia.
Hasnisa Hashim
Food Science and Technology Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), Persiaran MARDI-UPM, 43400 Serdang, Selangor, Malaysia.
Siti Nurathirah Abu Hassan
Socio-economy, Market Intelligence and Agribusiness Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), Persiaran MARDI-UPM, 43400 Serdang, Selangor, Malaysia.
Siah Watt Moey
Food Science and Technology Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), Persiaran MARDI-UPM, 43400 Serdang, Selangor, Malaysia.
Teoh Chin Chuang
Engineering Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), Persiaran MARDI-UPM, 43400 Serdang, Selangor, Malaysia.
Zainun Mohd Shafie
Engineering Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), Persiaran MARDI-UPM, 43400 Serdang, Selangor, Malaysia.
Adawiyah Akbar
Food Science and Technology Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), Persiaran MARDI-UPM, 43400 Serdang, Selangor, Malaysia.
Norman Isman
Food Science and Technology Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), Persiaran MARDI-UPM, 43400 Serdang, Selangor, Malaysia.
Mohd Fakhri Hashim
Food Science and Technology Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), Persiaran MARDI-UPM, 43400 Serdang, Selangor, Malaysia.
Hairiyah Mohamad
Food Science and Technology Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), Persiaran MARDI-UPM, 43400 Serdang, Selangor, Malaysia.
Khairol Nadia Abd Halim
Food Science and Technology Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), Persiaran MARDI-UPM, 43400 Serdang, Selangor, Malaysia.
Nurul Nabilah Mohd Fiteri
Food Science and Technology Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), Persiaran MARDI-UPM, 43400 Serdang, Selangor, Malaysia.
*Author to whom correspondence should be addressed.
Abstract
Watermelon biomass can be categorised into flesh, seed, and rind. Although discarded, the rind is edible and nutritious.
Objective: The study aimed to optimise watermelon fruit rolls-up formulation combining the flesh and rind purees. F1 (80:0), F2 (70:10), F3 (60:20), F4 (50:30), F5 (40:40), F6 (30:50), and F7 (20:60) were formulated from watermelon flesh-to-rind purees.
Methodology: Samples were prepared by pasteurising the watermelon flesh and rind purees with a predetermined amount of ingredients at 90 °C for 5 min, then dried at 60°C for 11 hours, cut, rolled and packed in an aluminium polyethene bag until evaluation.
Results: There were significant differences in pH, total soluble solids (TSS), moisture content (MC), water activity (Aw) and thickness of the samples. It showed that the increase of watermelon flesh puree in the formulations reduced the pH value and thickness of the samples. By contrast, the increase in watermelon rind puree decreases the samples' TSS, MC and Aw values. For sensory acceptance, the F2 sample had the highest mean scores for colour, texture (chewiness), sweetness, sourness and overall acceptability, indicating it was the most preferred formulation among panellists.
Conclusion: Thus, watermelon rind may be employed in watermelon fruit roll-up formulations to improve their physicochemical and sensory properties.
Keywords: Watermelon, fruit roll-up, physicochemical, sensory