The microbiological and chemical characteristics of yoghurt incorporated with watermelon rind powder

• Main Authors: Nur Aliah Shamsul Norazman,, Nurmahani Mohd Maidin,, Nor Akma Ismail,, Mohd Nizam Lani,, Yusnita Hamzah,, Faiqa Shazeaa Mohd Salleh,, Nur Suaidah Mohd Isa,
• Format: Article
• Language: English
• Published: Penerbit Universiti Kebangsaan Malaysia 2024
• Online Access: http://journalarticle.ukm.my/24737/1/MAT%209.pdf; http://journalarticle.ukm.my/24737/; https://jms.mabjournal.com/index.php/mab/issue/view/60

Watermelon rind accounts for approximately one-third of the overall fruit mass. It is usually discarded due to its low commercial value. However, it is reported to contain valuable nutrients and is an effective source of pectin that can act as a potential prebiotic. This study aimed to study the eff...