Effects of drying conditions on the physicochemical and functional properties of red- and yellow-fleshed watermelon rinds flour

Abstract

This study aimed to investigate drying at 40 and 60°C) on the physicochemical and functional properties of red and yellow-fleshed watermelon rind flour study, freeze drying method resulted in flour with better quality in terms of colour, pH, titratable acids, total sugar, total starch physicochemical and functional attributes of the flours revealed that hot higher values for bulk density, water absorption ca starch than that of the freeze dried flour. properties of watermelon rind investigate the effect of drying conditions (freeze drying and hot on the physicochemical and functional properties of red and fleshed watermelon rind flour. In comparison among the drying processes used in this study, freeze drying method resulted in flour with better quality in terms of colour, pH, , total sugar, total starch and digestible starch. However, results on and functional attributes of the flours revealed that hot-higher values for bulk density, water absorption capacity, oil absorption capacity starch than that of the freeze dried flour. Drying conditions exerted marked e properties of watermelon rind flours in this study. atermelon rind flour; hot-air oven drying; freeze drying; physicochemical properties; functional properties. the effect of drying conditions (freeze drying and hot-air oven on the physicochemical and functional properties of red and In comparison among the drying processes used in this study, freeze drying method resulted in flour with better quality in terms of colour, pH, total and digestible starch. However, results on the-air dried flour had pacity, oil absorption capacity and resistant Drying conditions exerted marked effects on the air oven drying; freeze drying; physicochemical