ArticleFood science and biotechnology2016
Utilization of watermelon rind waste as a potential source of dietary fiber to improve health promoting properties and reduce glycemic index for cookie making.
Article in Food science and biotechnology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
22 citing papers in PubMed.
- Functional Watermelon Jelly Fortified with Potato By-Product-Derived Single-Cell Protein: Antioxidant and Enzyme Inhibitory Potential with Possible Health-Promoting Properties.Molecules (Basel, Switzerland) · 2026Article
- Improvement of Rheological, Textural and Sensorial Properties of Dough and Enriched Cakes by Addition ofFood science & nutrition · 2026Article
- Ultrasound-Assisted Extraction of Polysaccharides fromFoods (Basel, Switzerland) · 2026Article
- Effect of watermelon pomace on physicochemical, textural, and antioxidant properties of vegan jellies.Scientific reports · 2025Article
- Multifactorial Optimization of Gluten-Free Cookie With Artichoke Bracts as Rice Flour Substitute and Transglutaminase.Food science & nutrition · 2025Article
- Quality characteristics and antioxidant activities of rice cookies supplemented with red beet extracts.Food science and biotechnology · 2025Article
- Effects of blenderized watermelon consumption on satiety and postprandial glucose in overweight and obese adolescents.Metabolism open · 2025Article
- Comprehensive analysis of physical, chemical, and phenolic acid properties of powders derived from watermelon (Crimson Sweet) by-products.Journal of food science · 2025Article
- Article
- Flour Functionality, Nutritional Composition, and In Vitro Protein Digestibility of Wheat Cookies Enriched with DecolourisedFoods (Basel, Switzerland) · 2024Article
- Exploitation of Aureobasidium pullulans NRRL Y-2311-1 xylanase in mulberry and rice flours-based gluten-free cookie formulation: Effects on dough properties and cookie characteristics.Journal of food science · 2024Article
- Trends and challenges of fruit by-products utilization: insights into safety, sensory, and benefits of the use for the development of innovative healthy food: a review.Bioresources and bioprocessing · 2024Review
- Evaluation of physicochemical, antioxidant, antibacterial activity, and sensory properties of watermelon rind candy.Heliyon · 2023Article
- Enzymatic Treatment of Spent Green Tea Leaves and Their Use in High-Fibre Cookie Production.Food technology and biotechnology · 2022Article
- Antioxidative Properties and Acrylamide Content of Functional Wheat-Flour Cookies Enriched with Wild-Grown Fruits.Molecules (Basel, Switzerland) · 2022Article
- Do Body Composition and Values of Selected Nutritional Status Indices Influence the Glycaemic Index Values of Vegetarian Dishes? A Pilot Study in a Group of Older Women.International journal of environmental research and public health · 2022Article
- Free Amino Acids and Volatile Aroma Compounds in Watermelon Rind, Flesh, and Three Rind-Flesh Juices.Molecules (Basel, Switzerland) · 2022Article
- In Vitro Cytotoxic Activity and Phytochemical Characterization (UPLC/T-TOF-MS/MS) of the Watermelon (Molecules (Basel, Switzerland) · 2022Article
- Positive effects of dietary fiber from sweet potato [Frontiers in nutrition · 2022Article
- Biscuits: a systematic review and meta-analysis of improving the nutritional quality and health benefits.Food production, processing and nutrition · 2021Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
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 hi-maize starch (HMS) (10-30%) 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, 2,2-diphenyl-1-picrylhydrazyl 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.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.