Preparation of watermelon rind products by different preservative methods-A study on waste management

Preservation is capable of inhibiting, retarding or arresting the microbial activity of any deterioration of food. This study mainly deals with the management of the watermelon waste, producing value-added products at the home scale and small-scale Industries. The products like pickle, candy and sandige (a kind of dehydrated wafer) from water melon rind products were prepared using different types of preservation and stored for sensory evaluation. The products were appreciably good with highest scoring. Composite scoring was given by the panel members for the overall quality i.e., colour, flavor, appearance, crispiness/firmness, taste and acceptability. Hence this study shows transforming of the effective waste management of watermelon into value added products.