ENHANCING ANTIOXIDANT CONTENENHANCING ANTIOXIDANT CONTENT IN WATERMELON ICE CREAM BY USING RIND OF Citrullus lanatusT IN WATERMELON ICE CREAM BY USING RIND OF Citrullus lanatus

Hamidah Noor Md Yusoh

Abstract


Citrullus lanatus also known as watermelon that normally consumed raw. Apart from benefits of its flesh, less people know that watermelon rind (WMR) also contains some nutrients. Looking at it potential and benefits to health, a research has been conducted to produce ice cream from the WMR. This study was assigned to determine the presence of antioxidant activity, nutrition content and the acceptance level of respondents towards ice cream made from WMR. As for quantitative instrument, hedonic scale was used in the questionnaire distributed to 30 randomly selected respondents. Descriptive analysis was used to analyse the data collected using SPSS version 23.0. Gas Chromatography-mass spectrometry were used to determine amount of antioxidant, fat, protein, carbohydrate and total energy content of WMR ice cream. Results showed that the presence of antioxidant is at 9.91%, while the amount of fat, protein, carbohydrate and total energy are at 1.5g/100g, 2.7g/100g, 7.7g/100g and 55kcal/100g respectively. It was also indicated that the respondents accepted this ice cream at high level with mean value 4.28. In conclusion, the WMR ice cream is nutritious, highly accepted by respondents and has commercial value.

 


Keywords


ice cream, Hedonic scale, watermelon rind, antioxidant

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