Development of Fruit-Flavored Glazed Watermelon Rind

Watermelon rind constitutes about 30% of the waste product in watermelon juice/concentrate business. This study was conducted to add value to watermelon rind by converting it into glazed rinds. Glazed rinds were prepared and subjected to 1, 2, 3, and 4 hours of drying at 50 °C. Samples were subjected to preference ranking test and moisture content and water activity determination. The flavored glazed rinds were subjected to preference ranking and consumer testing. Crude fiber and crude ash contents of selected flavored rind was also done. Preference test results showed that the drying time had no significant effect on the preference scores. Except for drying for 1 hour, all others passed the standards for Intermediate Moisture Food. A two-hour drying period was chosen as the optimum drying time. This formulation was applied in making orange-, lemon-, melon-, and strawberry-flavored glazed rinds. The most preferred product was found to have 0.38% ash and 2.14% crude fiber. The color of the product packed in polyethylene bags was stable up to 7 days of storage at 4–6 °C, as indicated by L*, a*, and b* values. But yeast and molds count at day 7 exceeded the acceptable limit. Among the four flavors, strawberry was rated as “like extremely” for color, chewiness, and general acceptability. Sign test showed that all flavored rinds were within the acceptable range at 0.05 level of significance. This can be used in place of glazed fruits and bring down the production cost of certain bakery products

Development of Chicken Burger Patty from Native and Culled Breeder Chicken

Good poultry management practices include culling of birds that have become less productive. These birds are sold at a lower price because many consider their meat to be of poorer quality. Native chicken, on the other hand, is gaining popularity because some consider them as healthier alternative to commercially grown poultry. However, because of its toughness, cooking is limited to soup recipes. A highly acceptable chicken burger patty was developed from culled and native chicken. Though significantly higher percentages of fat, protein, and ash were found in native chicken as compared to culled chicken meat, highly acceptable burger patties were prepared from both raw materials. The values for the proximate composition of the two chickens were significantly different except for the moisture content. The meat obtained were processed into chicken burger patty and analyzed for cooking characteristics. Results show that chicken burger patty made from the two types of poultry meat differed significantly in cooking losses and cooking yield but not in terms of dripping losses. Consumer test was done to determine the overall acceptability of the product, and results show that burger patties made from culled and native chicken had no significant difference from that made from broiler chicken (control). All samples got the mode of 9 (like extremely) with broiler having the highest frequency, followed by native, then culled. Hence, this study was able to open ways of value adding to culled chicken and provide alternative use of native chicken for health-conscious individuals