Effect of watermelon flour on the physicochemical and sensory quality attributes of Biscuits

This study examines the effect of watermelon flour on the physicochemical and sensory properties of biscuits. Wheat-based biscuits were produced by substituting wheat flour with watermelon flour at ratios of 10, 15, and 20%. The products were assessed for proximate composition, color characteristics, mineral content, and sensory attributes. Watermelon and wheat flour contain 8.40% and 6.30% moisture, 6.0% and 10.0% protein, 3.0% and 6.29% fat, 4.45% and 1.45% ash, 7.3% and 1.3% fiber, and 65.5% and 73.5% carbohydrate, respectively. The highest bulk density (0.77 g/mL) was observed in biscuits containing 10% watermelon flour, while the highest water (2.97 g/g) and oil (1.7 g/g) absorption capacities were found in biscuits with 20% watermelon flour. The highest L* (61.09) value was observed in wheat flour biscuits, whereas the highest a* (8.45) and b* (27.12) values were recorded in biscuits with 20% watermelon flour. The highest moisture (12.87%), ash (13.80%), fiber (9.50%), and fat (10.38%) contents were found in biscuits with 20% watermelon flour, whereas the lowest values were observed in the control 100% wheat biscuits. The highest calcium (36.34 ppm), sodium (2.80 ppm), phosphorus (33.35 ppm), and iron (92.08 ppm) contents were recorded in 20% watermelon flour biscuits, while the lowest were found in control biscuits. No significant differences were observed in the sensory attributes among all biscuit formulations. Overall, incorporating watermelon flour at 20% could improve the nutritional and health-related quality attributes of biscuits without negatively affecting consumer acceptance of the developed product.