Production and quality evaluation of high fiber functional cupcake using watermelonThis study evaluated the effects of partially replacing wheat flour with watermelon peel powder (WPP) at substitution levels of 5%, 10%, 15%, and 20% on the quality characteristics of cupcakes. We conducted comprehensive analyses of chemical composition, physical properties, color parameters, staling behavior, and sensory attributes, comparing all results against a control sample. Our findings demonstrated that WPP incorporation significantly enhanced the nutritional profile, with dietary fiber content increasing proportionally from 2.73% in the control to 53.86% at the 20% substitution level. Similarly, ash content showed a gradual increase with higher WPP levels. The functional properties of WPP proved superior to wheat flour, particularly in water-holding capacity, though it exhibited lower oil-holding capacity. Physical characterization revealed that specific volume and weight increased with substitution levels, while color measurements indicated progressive darkening as WPP percentage increased. Sensory evaluation results established that cupcakes containing up to 10% WPP maintained acceptability scores comparable to the control across all attributes, while higher substitution levels led to significantly lower scores in texture, appearance, and overall acceptability. These results indicate that watermelon peel powder can be successfully incorporated into cupcake formulations at up to 10% substitution level, producing nutritionally enhanced, high-fiber bakery products without compromising sensory quality, thereby offering a sustainable approach to valorizing agricultural by-products.
Keywords:
cupcake; watermelon peel; chemical composition; physical; color; sensory properties
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