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

• Main Authors: Shamsul Norazman, Nur Aliah, Mohd Maidin, Nurmahani, Ismail, Nor Akma, Lani, Mohd Nizam, Hamzah, Yusnita, Mohd Salleh, Faiqa Shazeaa, Mohd Isa, Nur Suaidah
• Format: Article
• Language: English
• Published: Malaysian Society of Applied Biology 2024
• Online Access: http://psasir.upm.edu.my/id/eprint/114391/1/114391.pdf; http://psasir.upm.edu.my/id/eprint/114391/; https://jms.mabjournal.com/index.php/mab/article/view/2804

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...