Tanyitiku, Mary Nkongho ORCID: https://orcid.org/0000-0003-3809-4340, Pandit, Rakshya, Kagula, Saritha and Kumbaji, Srivathsa (2026) Technofunctional, pasting, and microstructural properties of watermelon (citrullus lanatus) peel powder and its application in gluten-free bread. Journal of Food Processing and Preservation. ISSN 0145-8892 (Print), 1745-4549 (Online) (doi:10.1155/jfpp/4868236)

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Abstract

As global food waste continues to rise, the valorisation of agrifood by-products into functional ingredients has become essential for improving food system sustainability. This study investigated the conversion of watermelon peel, an underutilized processing by-product, into a functional powder (WPP) and evaluated its technofunctional, pasting, and microstructural characteristics, as well as its performance in cassava-based gluten-free bread formulated without WPP (0WPP) and with 3% (3WPP) and 6% (6WPP) substitution. WPP exhibited higher water absorption (2.65 g/g) and solubility (23.86%) than 0WPP (1.45 g/g and 12.06%, respectively), but lower swelling power (1.23 g/g), reflecting its low starch content and the presence of rigid cell wall polysaccharides. In gluten-free composite systems, WPP showed negligible torque development throughout the pasting cycle and significantly reduced peak (4.0 cmg), trough (2.7 cmg), breakdown (1.2 cmg), and final viscosities (7.6 cmg), along with an indistinct pasting temperature in 6WPP samples. These effects were consistent with the denser crumb structure and reduced loaf volume in 6WPP bread. The hardness of 0WPP bread was moderate at 1250.543 ± 90.401 g, reflecting the typical gelatinized starch matrix of cassava flour. However, hardness decreased in 3WPP (1189.786 ± 87.54 g) but then increased in 6WPP (1436.754 ± 43.52 g) bread. Instrumental taste revealed dose-dependent increases in bitterness, astringency, umami, and saltiness, likely attributable to the dietary fiber, phenolic compounds, and minerals contributed by WPP, while sourness remained largely unaffected. Overall, these findings demonstrate that the incorporation of WPP at moderate levels serves as a functional and sustainable approach for gluten-free bakery applications and supports the role of watermelon peel as a food waste valorisation strategy.

Item Type:	Article
Additional Information:	The authors thank the Medway Food Innovation Centre (MFIC) for providing technical assistance and access to laboratory facilities during this research. The authors gratefully acknowledge Andrew Hurt, Faculty of Engineering and Science, University of Greenwich, for conducting the SEM analyses of the composite flours and gluten-free bread.
Uncontrolled Keywords:	food waste valorisation, gluten-free bread, microstructure, pasting, sustainability, technofunctional properties, watermelon peel powder
Subjects:	Q Science > Q Science (General) S Agriculture > S Agriculture (General)
Faculty / School / Research Centre / Research Group:	Faculty of Engineering & Science Faculty of Engineering & Science > Natural Resources Institute Faculty of Engineering & Science > Natural Resources Institute > Centre for Food Systems Research Faculty of Engineering & Science > Natural Resources Institute > Centre for Food Systems Research > Food Waste & Postharvest Technology
Last Modified:	29 Sep 2026 12:27
URI:	https://gala.gre.ac.uk/id/eprint/54516

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