J Food Sci 2021 Apr 1;86(4):1384-1392. Epub 2021 Mar 1.
Department of Nutrition and Food Sciences, Texas Woman's University, 304 Administration Dr., Denton, TX, USA.
Watermelon flesh is widely consumed for its appealing flavor and refreshing properties, though the rind of the fruit also has traits of interest, especially its nutritional benefits. This study aimed to determine if watermelon flesh blended with 0%, 10%, 20%, and 30% w/w rind could appeal to consumers, and the effect of rind on the refreshing perception was investigated. Consumers (n = 102) evaluated the liking and intensity levels of overall flavor, sweet, sour, green, watermelon flavor, and refreshing quality along with questions regarding the texture, off flavors, and aftertaste of the samples. Read More