The effects of drying method and temperature on the nutritional quality of watermelon rinds
The present work was aimed to investigate the effect of drying methods (oven drying, foam mat drying) and temperatures (40°C, 60°C) on the nutritional characteristics of red- and yellow-watermelon rinds. It was found that foam mat drying produced the best results for preserving the most nutrients as...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/70679/ http://psasir.upm.edu.my/id/eprint/70679/1/25%20-%20IFRJ18385.R1-Final.pdf |
| _version_ | 1848856760471781376 |
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| author | Sanwiriya, P. Suleiman, Norhidayah |
| author_facet | Sanwiriya, P. Suleiman, Norhidayah |
| author_sort | Sanwiriya, P. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The present work was aimed to investigate the effect of drying methods (oven drying, foam mat drying) and temperatures (40°C, 60°C) on the nutritional characteristics of red- and yellow-watermelon rinds. It was found that foam mat drying produced the best results for preserving the most nutrients as compared to the conventional oven drying for both red- and yellow watermelon rinds. Temperature is a significant parameter that affects the nutritional characteristics of watermelon rinds powder for both methods. Finding suggests that foam mat drying at 40°C was the best method for producing watermelon rinds powder as it requires shorter treatment time and gave the best retention of protein and carbohydrate. |
| first_indexed | 2025-11-15T11:46:47Z |
| format | Article |
| id | upm-70679 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:46:47Z |
| publishDate | 2019 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-706792019-09-06T02:43:10Z http://psasir.upm.edu.my/id/eprint/70679/ The effects of drying method and temperature on the nutritional quality of watermelon rinds Sanwiriya, P. Suleiman, Norhidayah The present work was aimed to investigate the effect of drying methods (oven drying, foam mat drying) and temperatures (40°C, 60°C) on the nutritional characteristics of red- and yellow-watermelon rinds. It was found that foam mat drying produced the best results for preserving the most nutrients as compared to the conventional oven drying for both red- and yellow watermelon rinds. Temperature is a significant parameter that affects the nutritional characteristics of watermelon rinds powder for both methods. Finding suggests that foam mat drying at 40°C was the best method for producing watermelon rinds powder as it requires shorter treatment time and gave the best retention of protein and carbohydrate. Faculty of Food Science and Technology, Universiti Putra Malaysia 2019 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/70679/1/25%20-%20IFRJ18385.R1-Final.pdf Sanwiriya, P. and Suleiman, Norhidayah (2019) The effects of drying method and temperature on the nutritional quality of watermelon rinds. International Food Research Journal, 26 (3). pp. 953-958. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/26%20(03)%202019/25%20-%20IFRJ18385.R1-Final.pdf |
| spellingShingle | Sanwiriya, P. Suleiman, Norhidayah The effects of drying method and temperature on the nutritional quality of watermelon rinds |
| title | The effects of drying method and temperature on the nutritional quality of watermelon rinds |
| title_full | The effects of drying method and temperature on the nutritional quality of watermelon rinds |
| title_fullStr | The effects of drying method and temperature on the nutritional quality of watermelon rinds |
| title_full_unstemmed | The effects of drying method and temperature on the nutritional quality of watermelon rinds |
| title_short | The effects of drying method and temperature on the nutritional quality of watermelon rinds |
| title_sort | effects of drying method and temperature on the nutritional quality of watermelon rinds |
| url | http://psasir.upm.edu.my/id/eprint/70679/ http://psasir.upm.edu.my/id/eprint/70679/ http://psasir.upm.edu.my/id/eprint/70679/1/25%20-%20IFRJ18385.R1-Final.pdf |