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Title of Journal: Food Sci Biotechnol

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Abbravation: Food Science and Biotechnology

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The Korean Society of Food Science and Technology

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DOI

10.1007/bf00723960

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ISSN

2092-6456

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Utilization of watermelon rind waste as a potentia

Authors: Phisut Naknaen Teerarat Itthisoponkul Anchisa Sondee Nutchanok Angsombat
Publish Date: 2016/04/30
Volume: 25, Issue: 2, Pages: 415-424
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Abstract

Watermelon rind powder WRP is a rich source of dietary fiber and bioactive compounds hence it could be used in the development of functional foods such as cookies Different replacement levels of wheat flour with either WRP or himaize starch HMS 1030 on the quality of the cookies made were studied The dietary fiber content in the cookies increased with incorporation of increasing level of either WRP or HMS Increasing the proportion of the WRP in the cookie making resulted in an increase in the total phenolic content 22diphenyl1picrylhydrazyl radical scavenging activity and the ferric reducing antioxidant power Using up to 20 of WRP and 30 of HMS in the cookie making promotes increase in dietary fiber decrease in predicted glycemic index to medium for WRP and low for HMS levels and improving the antioxidant activity These changes still produce an acceptable cookie

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  2. Modeling the effect of γ-irradiation on reducing total bacterial populations in gochujang intended for consumption by astronauts in space programs
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  5. Controlled release of allyl isothiocyanate from brown algae Laminaria japonica and mesoporous silica MCM-41 for inhibiting food-borne bacteria
  6. Dietary l -cysteine inhibits d -galactosamine-induced acute liver injury in rats
  7. Optimization of sterilization conditions for retorted meatballs based on prediction of heat penetration
  8. Modulation of intestinal microbiota in mice by kefir administration
  9. Chromatic characteristics and anthocyanin compositions of cabernet sauvignon wines: Influence of indigenous Saccharomyces cerevisiae strains in Ningxia, China
  10. Effect of heat and autoclave on allergenicity of porcine serum albumin
  11. Protease and γ-glutamyltranspeptidase activities of bacillus spp. isolated from rice straw
  12. Anti-inflammatory activity of ethanolic extract of Sargassum sagamianum in RAW 264.7 cells
  13. Anti-oxidant and anti-inflammatory properties of methanol extracts from various crops
  14. Effects of ozone on the cytomembrane and ultrastructure of Pseudomonas aeruginosa
  15. Antidiabetic andantioxidant properties, and α-amylase and α-glucosidase inhibition effects of triterpene saponins from Piper auritum
  16. Stress tolerance and physicochemical properties of encapsulation processes for Lactobacillus rhamnosus in pomegranate ( Punica granatum L.) fruit juice
  17. Microbial inhibition in mozzarella cheese using rosemary and thyme oils in combination with sodium diacetate
  18. Inhibition of β-amyloid peptide-induced neurotoxicity by kaempferol 3- O -(6″-acetyl)-β-glucopyranoside from butterbur ( Petasites japonicus ) leaves in B103 cells
  19. Korean red ginseng combined with nattokinase ameliorates dyslipidemia and the area of aortic plaques in high cholesterol-diet fed rabbits
  20. Comparative study of soybean oil refining using rice hull silicate and commercial adsorbents
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  22. Effect of UV irradiation on the antioxidant and anti-adipogenic activities of quercetin
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  31. Changes in ginsenosides and antioxidant activity of Korean ginseng ( Panax ginseng C.A. Meyer) with Heating Temperature and Pressure
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