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CyTA - Journal of Food Volume 14, 2016 - Issue 3

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Original Articles

Effect of watermelon rind powder on physicochemical, textural, and sensory properties of wet yellow noodles

Efecto de la corteza de sandía en polvo en las propiedades fisicoquímicas, texurales y sensoriales de los fideos húmedos amarillos

Lee-Hoon HoDepartment of Food Industry, Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Tembila Campus, Besut, MalaysiaCorrespondence[email protected]
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Norhidayah Che DahriDepartment of Food Industry, Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Tembila Campus, Besut, MalaysiaView further author information

Pages 465-472 | Received 04 Oct 2015, Accepted 15 Dec 2015, Published online: 22 Feb 2016

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https://doi.org/10.1080/19476337.2015.1134672
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Merve Tokpunar, K. Esen Karaca Çelik, Murat Baş, Hakan Kuleaşan & Aylin Korkut Altıntaş. (2023) Production of snack bar enriched with paraprobiotics grown in banana peel medium, nutritional, sensory and quality parameters. Nutrición Hospitalaria.
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Ying Qian Ong, Sakinah Harith, Mohd Razif Shahril, Norshazila Shahidan & Hermizi Hapidin. (2022) Organoleptic, hypoglycaemic, and in vitro starch digestion effects of formulated Melon Manis Terengganu peel powder. International Food Research Journal 29:6, pages 1293-1303.
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Juan Pablo Capossio, María Paula Fabani, María Celia Román, Xin Zhang, Jan Baeyens, Rosa Rodriguez & Germán Mazza. (2022) Zero-Waste Watermelon Production through Nontraditional Rind Flour: Multiobjective Optimization of the Fabrication Process. Processes 10:10, pages 1984.
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Kanchan Bhardwaj, Agnieszka Najda, Ruchi Sharma, Renata Nurzyńska-Wierdak, Daljeet Singh Dhanjal, Rohit Sharma, Sivakumar Manickam, Atul Kabra, Kamil Kuča & Prerna Bhardwaj. (2022) Fruit and Vegetable Peel-Enriched Functional Foods: Potential Avenues and Health Perspectives. Evidence-Based Complementary and Alternative Medicine 2022, pages 1-14.
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Shahirah Ahamad, Siti Nuurul Huda Mohammad Azmin, Mohd Shukri Mat Nor, Nur Dini Dayana Zamzuri & Muhammad Babar. (2022) Recent trends in preprocessing and extraction of watermelon rind extract: A comprehensive review. Journal of Food Processing and Preservation 46:7.
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Xiaofen Du, Mindy Davila, Jessica Ramirez & Cierra Williams. (2022) Free Amino Acids and Volatile Aroma Compounds in Watermelon Rind, Flesh, and Three Rind-Flesh Juices. Molecules 27:8, pages 2536.
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Xiaofen Du & Jessica Ramirez. (2022) Watermelon Rind and Flesh Volatile Profiles and Cultivar Difference. Horticulturae 8:2, pages 99.
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Derya Çakmakçı, Ülgen İlknur Konak & Yasemin Yavuz Abanoz. (2022) Physical, nutritional, textural and sensory qualities of Turkish noodles produced with siyez wheat (Triticum monococcum), kale (Brassica oleracea var. acephala) and chia seed (Salvia hispanica L.). Food and Health 8:1, pages 35-45.
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GARGI MAHAPATRA, S BISWAS & R BANERJEE. (2021) Improving the quality and shelf-life of chevon meatballs by incorporating fruit and fruit by-products. The Indian Journal of Animal Sciences 90:12, pages 1655-1662.
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Nayan Chakrabarty, Mehrin Mamun Mourin, Nawsheen Islam, Ahmed Redwan Haque, Sorifa Akter, Abu Ayub Siddique & Manobendro Sarker. (2020) Assessment of the Potential of Watermelon Rind Powder for the Value Addition of Noodles. Journal of Biosystems Engineering 45:4, pages 223-231.
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Wei-Chen PAN, Yu-Ming LIU & Sy-Yu SHIAU. (2018) Effect of okara and vital gluten on physico-chemical properties of noodle. Czech Journal of Food Sciences 36:4, pages 301-306.
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Effect of watermelon rind powder on physicochemical, textural, and sensory properties of wet yellow noodles

Efecto de la corteza de sandía en polvo en las propiedades fisicoquímicas, texurales y sensoriales de los fideos húmedos amarillos

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Effect of watermelon rind powder on physicochemical, textural, and sensory properties of wet yellow noodles

Efecto de la corteza de sandía en polvo en las propiedades fisicoquímicas, texurales y sensoriales de los fideos húmedos amarillos

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