DEVELOPMENT AND QUALITY EVALUATION OF WATERMELON

CANDY

Submitted in partial fulfilment of the requirement for award of the degree of

BACHELOR OF TECHNOLOGY

IN

AGRICULTURAL ENGINEERING

By

RISHABH BHARDWAJ (15BTAG047)

ASHUTOSH KUMAR RAI (15BTAG092)
SUBEE SINGH (15BTAG118)
RISHIKESH RANJAN (15BTAG128)

VAUGH INSTITUTE OF AGRICULTURAL ENGINEERING AND TECHNOLOGY

SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY & SCIENCES
PRAYAGRAJ (ALLAHABAD) – 211007 (U.P.)
2019
 CERTIFICATE OF ORIGINAL WORK

This is to certify that the studies conducted by Mr. Rishabh Bhardwaj (15BTAG047), Mr.
Ashutosh Kumar Rai (15BTAG092), Ms. Subee Singh (15BTAG118) and Mr. Rishikesh
Ranjan (15BTAG128) as reported in the present thesis have been carried out under my
supervision. The results produced by them are genuine and the candidates themselves have written
the script of the project. Their project entitled “DEVELOPMENT AND QUALITY
EVALUATION OF WATERMELON CANDY” is therefore being forwarded for the acceptance
in partial fulfilment of the requirements for the award of the “Bachelor of Technology in
Agricultural Engineering” Sam Higginbottom University of Agriculture, Technology &
Sciences, Prayagraj (Allahabad) - 211007.

Place: Prayagraj (Allahabad) Dr. Kailash Chandra Yadav

Date: ………… (Advisor)
Assistant Professor
Department of Food Process Engineering
SHUATS, Prayagraj (Allahabad)
 CERTIFICATE
This is to certify that the project titled “DEVELOPMENT AND QUALITY EVALUATION
OF WATERMELON CANDY” has been submitted to the Vaugh Institute of Agricultural
Engineering and Technology, SHUATS, Prayagraj (Allahabad) as a bonafide record of research
carried out by Mr. Rishabh Bhardwaj (15BTAG047), Mr. Ashutosh Kumar Rai
(15BTAG092), Ms. Subee Singh (15BTAG118) and Mr. Rishikesh Ranjan (15BTAG128) in
partial fulfilment for the requirement of the award of the degree of Bachelor of Technology in
Agricultural Engineering. The Project was successfully completed under my supervision and
guidance.
Recommended for Acceptance

Dr. Kailash Chandra Yadav

Project Advisor
Evaluated by the Examination Committee

Prof. (Dr.) Ashok Tripathi Dr. Alex Thomas

Member Member
Head, Dept. of FMPE Head, Dept. of SWCE

Prof. (Dr.) Ir. D.M. Denis Prof. (Dr.) S.K. Singh

Member Member
Head, Dept. of IDE Head, Dept. of FPE

Approved by

Prof. (Dr.) Arpan Sherring

Associate Dean (Agricultural Engineering)
Vaugh Institute of Agricultural Engineering and Technology
Sam Higginbottom University of Agriculture, Technology and Sciences
Prayagraj (Allahabad), U.P.
 SELF ATTESTATION

This is to certify that we have worked on and successfully completed our project titled
“DEVELOPMENT AND QUALITY EVALUATION OF WATERMELON CANDY”. The
data included in this Thesis have been obtained in the field and are authentic. Any relevant data
taken from other sources have been duly acknowledged. No information pertaining to the project
has been concealed whatsoever and has been duly submitted to the University.

Place: Prayagraj (Allahabad) RISHABH BHARDWAJ (15BTAG047)

Date:
ASHUTOSH KUMAR RAI (15BTAG092)

SUBEE SINGH (15BTAG118)

RISHIKESH RANJAN (15BTAG128)

 CONTENTS

CHAPTER PARTICULARS PAGE NO.

ACKNOWLEDGEMENT i
ABSTRACT ii
LIST OF TABLES iii
LIST OF FIGURES iv
LIST OF ABBREVIATIONS v
I INTRODUCTION 1–6
JUSTIFICATION 5
OBJECTIVES 6
II REVIEW OF LITERATURE 7 – 11
III MATERIALS AND METHODS 12 – 20
EXPERIMENTAL WORK PLAN 12 – 14
QUALITY EVALUATION 15 – 20
IV RESULTS AND DISCUSSIONS 21 – 25
PRODUCT DEVELOPMENT 21
MEASUREMENT OF PHYSICAL PROPERTIES 22
DETERMINATION OF CHEMICAL PROPERTIES 22 – 24
SENSORY EVALUATION 25
V SUMMARY AND CONCLUSION 26
REFERENCES 27 – 29
APPENDICES 30 – 31
 ACKNOWLEDGEMENT

First of all, we express our deepest sense of gratitude to Almighty God for His loving care,
blessings, faithfulness and thus enabling us to complete this venture.

We take this opportunity to express our deep sense of gratitude and indebtedness to Dr. K. C.
Yadav, Assistant Professor, Department of Food Process Engineering, VIAET, SHUATS,
Prayagraj (Allahabad) for his kind support guidance, commitment, encouragement and noble
advice which beam a driving force behind our efforts. From the very conception to the end of this
work, he has shown his keen interest and deep involvement in this project. We owe a special depth
of thanks for providing us with proper knowledge on project work whenever we needed.

We would also like to express our profound sense of gratitude towards Dr. Arpan Sherring,
Associate Dean (Agricultural Engineering), VIAET, SHUATS, Prayagraj (Allahabad) for his
guidance, support and encouragement throughout the tenure.

Thanks are due to the teaching and non-teaching staffs of Vaugh Institute of Agricultural
Engineering and Technology. We abstruse our heartfelt thanks to the authority of Sam
Higginbottom University of Agriculture, Technology and Sciences, Prayagraj (Allahabad) for
providing facilities for completion of this project.

We do not have the words to express our feelings and gratitude to our beloved parents for their
constant encouragement, inspiration and prayers which gave us strength and become a driving
force behind our efforts and boosted our moral to work hard since inception to the end of the work.

Place: Prayagraj (Allahabad) RISHABH BHARDWAJ (15BTAG047)

Date:
ASHUTOSH KUMAR RAI (15BTAG092)

SUBEE SINGH (15BTAG118)

RISHIKESH RANJAN (15BTAG128)

i
 ABSTRACT
Watermelon is an important crop which is produced in 2049.25 metric tonnes. The rind contains
about 6% sugar and 91% water by weight of watermelon which is waste after its consumption,
even though it contains several nutrients. To utilize the rinds, the following project was undertaken
to prepare candy. Processed watermelon rind was used to prepare candy.

By the utilization of the rind, the profitability of watermelon production may be increased.

Keywords: Watermelon Rinds, Watermelon production, Waste Management, Increase in

profitability.

ii
 LIST OF TABLES

TABLE TITLE PAGE NO.

4.1 Weight of the different samples of candies prepared 24
4.2 Difference in sizes of the Rind and the Developed candy 24
4.3 Analysis of Moisture Content of the prepared candy 25
4.4 Analysis of TSS over the time period of the prepared candy 26
4.5 Sensory Evaluation of Prepared Watermelon Candy 27
A.1 Nutritional Facts of Watermelon (per 100 g) 32
A.2 Vitamin Content of Watermelon (per 100 g) 32
A.3 Mineral Content of Watermelon (per 100 g) 32
A.4 Other Constituents of Watermelon (per 100 g) 33
B.1 Total Expenditure 33

iii
 LIST OF FIGURES

FIG. NO. TITLE PAGE NO.

3.1 Electronic Weighing Balance 13
3.2 Hot Air Oven 13
3.3 Hand Refractometer 14
3.4 Tray Dryer 14
3.5 Flow Chart for the preparation of Watermelon Candy 16
3.6 Senses related to Sensory Properties 19
4.1 Prepared Candy 23
4.2 Graph showing relationship between Moisture Content and No. of 25
days
4.3 Graph showing variation in TSS with No. of days 26

iv
 LIST OF ABBREVIATIONS

S.No. ABBREVIATIONS FULL FORM

1. ANOVA Analysis of Variance
2. DMRT Duncan’s Multiple Range Test
3. KMS Potassium Metabisulphite
0
4. B Degree Brix
5. TSS Total Soluble Solids/ Sugars
6. Mg Milligram
7. G Gram
0
8. C Degree Celsius
9. viz. Namely
10. Cm Centimeter
11. mL Milliliter
12. Hrs Hours
13. AOAC Association of Official Analytical
Chemists
14. %DV Percentage Daily Value
15. µg Microgram
16. INR Indian National Rupees

v
 Chapter-I

INTRODUCTION

Overview

Post-harvest technology is interdisciplinary “science and technique” applied to agriculture

produce after harvest of its protection, conservation, processing, packaging, distribution,
marketing and utilization to meet the food and nutritional requirement of the people in
relation to their needs. It has to develop in consonance with the needs of each society to
stimulate agricultural production; prevent post-harvest losses, improve nutrition and add
value to the products. In this process it must be able to generate employment, reduce losses
and stimulate growth of other related economic sectors.

Watermelon (Citrullus Lanatus) is a scrambling and trailing vine in the flowering plant family
Cucurbitaceae. The species was long thought to have originated in southern Africa, but this
was based on the erroneous synonymization by L. H. Bailey (1930) of a South African
species with the cultivated watermelon. The skin is smooth, with dark green rind or
sometimes pale green stripes that turn yellowish green when ripe. It belongs to the family of
cucumber (Cucurbitacea) with large, oval, round or oblong shape. Watermelon can be
categorized into three main components i.e. the flesh, seed and rind. Watermelon is grown in
tropical and subtropical areas worldwide for its large edible fruit, also known as a
watermelon, which is a special kind of berry with a hard rind and no internal division,
botanically called a pepo. The sweet, juicy flesh is usually deep red to pink, with many black
seeds, although seedless varieties have been cultivated. The fruit can be eaten raw or pickled
and the rind is edible after cooking.

Watermelon flesh represents approximately 68%, the rind approximately 30%, and the seeds
approximately 2% of the total weight. Generally, the rind is discarded, applied to feeds or
used as fertilizer. Utilization of the rind as an ingredient has been studied in products
including pickle, candy, vadiyam and cheese.

Watermelons are a sweet, popular fruit of summer, usually consumed fresh in slices, diced
in mixed fruit salads, or as juice. Watermelon juice can be blended with other fruit juices or
made into wine. Watermelon fruit contains 91% water, 6% sugars, and is low in fat. In a 100

1
gram serving, watermelon fruit supplies 30 calories and low amounts of essential nutrients.
Only vitamin C is present in appreciable content at 10% of the Daily Value. Watermelon
pulp contains carotenoids, including lycopene. The amino acid citrulline is produced in
watermelon rind.

Most people discard the rind of the juicy watermelon, but the watermelon rind has many
benefits. We can eat the rind or use it topically, this often-wasted food can do good things
for human body. Finding a use for it also helps cut down on the amount of garbage we
produce, so it's good for the environment as well. The rind may not be as juicy as the flesh
of a watermelon, but we can eat it. A 1-inch cube of watermelon rind contains 1.8 calories.
The majority of the calories come from carbohydrates, with 0.32 g per serving. The rind does
not contain a tremendous amount of macronutrients but it does contain some vitamins. One
serving provides 2 percent of the daily recommended intake of vitamin C and 1 percent of
the vitamin B-6 a human body requires every day. This makes watermelon rind good for the
skin and immunity, as well as the health of nervous system of a human body.

Watermelon rind contains a compound known as Citrulline, according to a study published

in the June 2005 issue of the "Journal of Chromatography". Citrulline might serve up a range
of medicinal benefits. Evidence in the March 2011 edition of the "Journal of the Science of
Food and Agriculture" suggests that the Citrulline in watermelon rinds gives it antioxidant
effects that protect us from free-radical damage. Additionally, Citrulline converts to
Arginine, an amino acid vital to the heart, circulatory and immune systems, says researchers
from Texas A&M's University’s Fruit and Vegetable Improvement Center. These researchers
speculate that watermelon rind might relax blood vessels and have a role in treating erectile
dysfunction.

Candying is one of the oldest methods of preservation of food and antedates the manufacture
of refined sugar. Preservation is by dehydration of fruit by osmotic pressure of the sugar
solution with the water activity lower than that of food. The candying of fruits essentially
involves their slow impregnation with sugar syrup until the sugar concentration in the tissues
is sufficiently high that it prevents growth of spoilage microorganism. Osmotic Dehydration
is a method for partial dehydration of water-rich foods, such as fruits and vegetables, by
immersing them in a concentrated solution of sugar.

2
Watermelon rind has 95% of water contained in it which makes it susceptible to deterioration
(Athmaselvi et al. 2011). Thus, it is very important that its moisture content should be
reduced to increase the shelf life of the products made from watermelon rind. For the removal
of excess moisture content from any food product, Air drying can be used. It is a primeval
method used to preserve food in which the solid to be dried is exposed to a continuously
flowing hot air stream where moisture evaporates.

Air drying offers dehydrated products with longer shelf life but the conventionally dried
products usually have low quality products as compared to original food stuffs (Ratti 2001).
Therefore pre-drying treatment such as osmotic dehydration is commonly used in order to
minimize the adverse changes occurring during drying. Osmotic dehydration is a method for
partial dehydration of water-rich foods, such as fruits and vegetables, by immersing them in
concentrated solution of sugar.

For the quality evaluation of the prepared product, we will test some physical and chemical
properties of the product. Physical properties include shape, size, volume, surface area,
density, etc. Chemical properties includes flavour, moisture content, sugar content and
protein content, etc. The four principal quality factors in food are:

1. Appearance, comprising of colour, size, shape, gloss, etc.

2. Flavor, comprising taste (perceived on tongue) and odour (perceived in the olfactory
center in the nose), is the response of receptor in the oral cavity to chemical stimuli.
3. Texture, is the response of the tactile senses to physical stimuli that result from
contact between some part of the body and the food.
4. Nutrition, Cost, convenience and packaging are also important but not considered
quality factors. Of the above listed the first three are termed as “sensory acceptable
factors” because they are perceived by the senses directly. Nutrition is a quality
factor that is not an acceptability factor as it is not perceived by the senses.

As consumers, these four attributes typically affect us in the order specified above, for
example we evaluate the visual appearance and color first, followed by the taste, aroma, and
texture. The appearance of the product usually determines whether a product is accepted or
rejected; therefore this is one of the most critical quality attributes. Nutritional value is a
hidden characteristic that affects our bodies in ways that we cannot perceive, but this quality

3
attribute is becoming increasingly valued by consumers, scientists, and the medical
profession (Kramer, 1965).

The importance of texture in overall acceptability of foods varies widely, depending upon
the food

1. Critical: Those foods in which texture is the dominant quality characteristics, e.g.
Meat, potato chips.

2. Important: Those foods in which texture makes a significant but not a dominant
contribution to the overall quality, contributing, more or less equally, with Flavor and
appearance e.g. most fruits, vegetables, bread, candy.

3. Minor: Those foods in which texture makes a negligible contribution to the overall
quality, e.g. most beverages and thin soups.

4
Justification

For the justification of the project, we had to make sure that the preparation of candies from
watermelon rind is economically feasible so that it can be produced in batches for everyone
to enjoy. This will increase the productivity of small and medium businesses and furthermore
help the community by receiving socio-economic benefits. Among them are:

1. Waste management of wastes produced in the candy industry where watermelon pulp
is used for making candies.
2. Create confidence and enthusiasm among youngsters to run and manage rural
industries. This is the greatest benefit as it accelerates creative entrepreneurship for
other industries also.
3. To utilize the fruit to its full potential by utilizing the rind (which otherwise gets
discarded and hence contribute to ever increasing the waste to the society) which
contains various nutrients.
4. Since the waste is to be utilized, the overall cost of procurement of the fruit (by the
industries involved in the utilization of pulp) will be largely reduced by optimum
utilization as well as savings on the cost of disposal of the rind. The fruit, in this way,
can be consumed to the maximum.

5
OBJECTIVES

This project was performed with the following objectives:

1. To develop candy using the watermelon rind.

2. To evaluate quality of developed candy.

6
 Chapter II

REVIEW OF LITERATURE

This chapter consists of the previous work done in the field and in related fields of study. The
work done has been presented under different heads.

Zainum (1995), studied about the moisture content of dehydrated fruit candy. He reported
that for the product to have long shelf life, it should have moisture content in the range of
12% to 21%.

Rastogi and Raghavarao (1997), studied and reported that osmo-air drying is suitable for
drying fruits and vegetables.

Ratti (2001), studied and reported that air drying offers dehydrated products with longer
shelf life but the conventionally dried products usually have low quality as compared to
original food stuffs.

Athmaselvi et al. (2011), studied the characteristics of watermelon and products made from
it and reported that watermelon rind has 95% of water contained in it which makes it
susceptible to deterioration. Thus, it is very important that its moisture content should be
reduced to increase the shelf life of the products made from watermelon rind.

Vishal et al. (2012), reported that osmo-drying process is an economical process of drying
of fruits and vegetables having more than 70% moisture content.

Yadla et al. (2013), studied the watermelon rind incorporated Fruit butter, the principle
ingredients used were watermelon rinds, apples, sugar and spice mix (nutmeg, cloves &
cinnamon). Watermelon rind butter was standardized by replacing apple pulp with
watermelon in four ratios i.e., 25:75, 50:50, 75:25 and100:0 respectively. The standardized
watermelon rind incorporated butter and apple butter was analyzed for its sensory and
nutritional properties. The watermelon rind incorporated at 100% level has good
acceptability when compared with apple fruit butter.

Muhamad et al. (2014), prepared watermelon rind dehydrated candy by using osmotic
dehydration process that involves slow impregnation of syrup before drying at 50°C for 8,
14 and 20 hours. From the study, it can be seen that drying time significantly affected the
7
moisture content of the watermelon rind dehydrated candy. The moisture content was
significantly decreased with drying time. For colour evaluation, the L* value of watermelon
rind dehydrated candy was slightly decreased with drying time while the A* value was
slightly increased. Watermelon rind dehydrated candy that dried for 14 hours was the most
preferred sample by the panelists as it received the highest score for texture, taste and overall
acceptability attributes. So, it was concluded that 14 hours of drying time is the most
appropriate time to dry the candied watermelon rind.

Suneetha et al. (2014), performed several operations for preparing candy by incorporating
Pumpkin Juice. The candies developed with pumpkin were subjected to sensory, chemical
and microbial analysis. Results showed that the candies developed with pumpkin juice had
significant increases in acceptability of sensory parameters i.e., appearance, colour, taste and
flavor than Control candies. There was no significant difference in the texture of both the
candies. Candy developed with addition of pumpkin juice was rich in nutrient composition
compared with Control candy. Protein, fiber, minerals like calcium, iron and phosphorus
were significantly increased in pumpkin candy at 5% level. Antioxidant composition was
also more in pumpkin candies. Fat content was equal for both the candies whereas
Carbohydrate content was higher in Control candies. Hence the candies developed with
pumpkin juice were found to be rich in nutrient composition in comparison to Control
candies.

Khanom et al. (2015), conducted this study to develop pineapple candy prepared from fresh
pineapple using 40, 50 and 60% sugar solution and then dried in solar drier. Acceptability of
the product was also assessed. The thickness of pineapple slices were 0.5 and 1.0 cm. The
pineapple slices were dipped into 40, 50 & 60% sugar solutions for overnight and then dried
in solar drier. It was found that the drying time of 0.5 cm thick pineapple slices was less than
the 1 cm thick ones. Sensory quality attributes of the prepared pineapple candies were
analyzed on the basis of colour, flavor, texture and overall acceptability using ANOVA test
followed by DMRT test for identification of the best pineapple candy. Samples having 0.5
cm slice, osmosed in 60 % sugar solution and 0.5 cm slice, osmosed in 50% sugar solution
were the preferred samples with respect to quality attributes and ranked as “like very much”.

8
The samples having 0.5 cm slice, osmosed in 60 % sugar solution was the most acceptable
among candies prepared under the study.

Hoque et al. (2015), reported the possibility of value addition to watermelon rinds by
processing of cakes using watermelon rind flour with wheat flour. Good quality fresh
watermelon rinds were collected from local market. Chemical analysis of watermelon rind
flour revealed that it contains 10.72% moisture, 11.21% protein, 73.18% carbohydrates,
12.61% ash and 2.38% fat. Three samples of watermelon rind flour cakes containing 10.0%,
20.0% and 30.0% watermelon rind flour in combination with wheat flour were processed.
The properties of the cakes were evaluated in terms of volume, moisture content, crumb and
crust characteristics etc. The cake supplemented with low level of watermelon rind flour had
significantly improved the cake volume than those with high level of watermelon rind flour.
Moisture content of cakes affected with the substitution levels of wheat flour with
watermelon rind flour. Crumb and crust quality, symmetry and bloom of the cake containing
10.0% watermelon rind flour was significantly better than those of cakes containing 20.0%
and 30.0% flour. The overall acceptability of the cake sample incorporating 10.0%
watermelon rinds flour was more acceptable and significantly better from other cake samples
prepared with watermelon rinds flour.
Kishore et al. (2016), performed operations to develop Guava (Psidium guajava) candies by
using two varieties of guava namely Allahabad Safeda and Lucknow-49. Sugar, butter, milk
powder, chocolate flavour and glucose were added as ingredients during the boiling of pulp
to improve the nutritive value and taste of candy. Different cooking time (90 min, 120 min
and 150 min) of the samples were tested during the work. A cooking temperature range of
85-95º C and cooking period of 120 minutes was found to be optimal. The good candies were
prepared with the addition of 580 g sugar, 160 g skim milk powder, 85 g butter, 90 g glucose
and 40 mg colour per kg of guava pulp without addition of any preservative. From the study,
yield and quality of pulp from “Allahabad Safeda” was found better than that obtained from
“Lucknow-49”. With increased cooking time, nutritive value of guava candies decreased.
Candies prepared from Lucknow-49 showed maximum quantity of carbohydrates and acidity
whereas Candies prepared from Allahabad Safeda showed maximum quantity of vitamin C
and proteins.

9
Dhakal and Pradhananga (2017), carried out for the utilization of watermelon rind in candy
preparation using different pre-treatment and syrup. The fresh watermelon (Citrullus lanatus)
rind were brought from Dharan market, washed, peeled, decored and rind was cut into nearly
size of 2×2×2 cm weighing about 4g. The samples were observed for blanching adequacy
which was found to be 20 mins at 90 ̊C. The samples were then pre-treated differently, [A
(dipped in 0.3% dilute lime), B (dipped in 0.05% KMS) and C (dipped in 0.3% dilute lime
& blanched)]. Candying was done by boiling pretreated sample in 40˚Bx sucrose solution
with 0.1% Citric acid and the strength of syrup was increased by 5˚Bx each day up to 75˚Bx
with continuous boiling. Then candied product were dried and subjected to sensory analysis.
The data were statistically analyzed using two-way ANOVA (no blocking) at 5% level of
significance which shows that there exists significant difference (p≤0.05) in the overall
acceptability among the samples. Among different treatment sample, blanched and lime
treated was found to be best on sensory analysis. The best pre-treatment was then used for
candying by varying the proportion of sugar i.e. S1 (sucrose syrup 100%), S2 (sucrose + honey
in ratio 75:25) and S3 (sucrose + honey in the ratio 50:50). Candying process was done
similarly. The sample coded S2 was best on sensory score. The work concluded watermelon
rind can also be used in the making of candy which is wasted.

Ranote et al. (2017), performed several operations for preparing Guava candies from Fresh
guava fruits (Punjab Pink) after the removal of peel and seeds and yield recorded as 64.66%.
Pricked guava pieces were pretreated using two levels of each potassium metabisuphite
(T1=0.2, T2= 0.5%) and sodium bisulfite (T3=.2 and T4= 0.5%) for 10 min prior to candy
preparation. Guava candy was prepared and stored for 6 months under ambient condition in
pearl pet jars. Physio-chemical analysis of guava candies during storage period revealed that
T4 treatment accomplished best for quality, biochemical properties and colour characteristics.
Land b* values of samples decline whereas a* values elevated significantly. Maximum
overall acceptability score (8.62) was eminent for T4 followed by T3 (8.58), T2 (8.08), T1
(7.68) and minimum for control sample (6.97) at end of storage period. Therefore, it can be
concluded that the most acceptable and shelf stable product can be prepared from sodium
bisulfite treated guava fruit (treated @ 0.5%).

10
Kiranmai et al. (2018), carried out some tests to investigate the quality attributes of tamarind
candy developed from blend of Tamarind and mango. The blend was in different ratio of
100% tamarind (T1), 90% Tamarind + 10 % Mango pulp (T2), 80% Tamarind + 20% mango
pulp (T3) and 70% tamarind + 30% mango pulp (T4). The samples were produced and stored
at ambient temperature of (28+0.02). The products were analyzed every month for a period
of 3 months for physio-chemical microbial parameters and the sensory evaluation was done
at 45 days interval. The results revealed that statistically significant reduction at 1% level in
moisture content was found. Increase in the TSS of the prepared products was non-
significant. No significant reduction in acidity was observed in all the products with increase
in the storage period. Reducing sugars increased significantly in all the treatments of candy
and toffee as the storage period increased. As the storage period increased no significant
reduction was found in the total sugar content in all the products except in toffee in which it
was increased significantly. There was no significant difference in the sensory qualities as
the storage period increased. The overall acceptability was the highest in candy prepared with
100% tamarind pulp (T1). Negligible growth of microbes was observed in all treatments of
candy. All the products stored without any deterioration in physicochemical, sensory quality
and microbial count and are consumer acceptable up to 3 months of storage as per the study.

Alam et al. (2018), carried out the study to develop and compare Ginger candy from fresh
indigenous and China Ginger. Ginger was immersed into the sugar solution with the
concentrations of 50%, 60% and 70% sugar solution. Moisture, ash, protein, fat, crude fiber
and total sugar content and organoleptic quality and microbial status of the prepared candy
were analyzed. Moisture, ash, protein, fat and crude fiber content was found to be lower with
increased concentration of sugar solution used, whereas total sugar content was found to be
higher. Total bacterial count was increased with increasing the concentration of sugar
solution. The best characteristic of Ginger candy was found with 50% sugar solution, with
highest nutrient and lowest microbial load than candy prepared with 60% and 70% sugar
solution.

11
 Chapter III

MATERIAL AND METHODS

This chapter deals with the description of various materials and methods used to accomplish
the experimental work done to attain the desired objectives of study.

The experimental studies were carried out in the Department of Food Process Engineering,
Vaugh Institute of Agricultural Engineering and Technology, Sam Higginbottom University
of Agriculture, Technology and Sciences, Prayagraj. The methodology adopted has been
described under the following heads.

3.1 Procurement of raw materials

The watermelon rinds required were procured from some local juice vendors in the town. It
was insured that the rinds collected were fresh, undamaged and hygienic for our use. Sugar
was procured from the general store near Khan Chowraha. The remaining chemicals such as
KMS and Citric Acid was procured from the Department Laboratory.

3.2 Experiment Used

3.2.1 Required Apparatus

1. Electronic Balance

An electronic balance was used to measure weight to a very high degree of precision
and accuracy. The measuring pan of a high precision (0.01 mg) balance is inside a
transparent enclosure with doors so that dust does not collect and so any air currents
in the room do not affect the balance’s operation.

2. Hot Air Oven

A hot air oven was used to dry the produced sample for the calculation of moisture
content of the candy.

12
 Fig 3.1 Electronic Weighing Balance

Fig 3.2 Hot Air Oven

3. Refractometer

A refractometer was used to measure the concentration of the prepared sugar solution
and was later used in the calculation of the Total Soluble Solids (TSS).

4. Electric Heater

An Electric Heater was used in the process of blanching and was also used in the
preparation of sugar solution for providing heat.

13
 Fig 3.3 Hand Refractometer

5. Tray Dryer

A Tray Dryer was used in the final drying of the sugar coated watermelon rinds for
the process of caramelization of sugar. A Tray Dryer is a type of batch dryer which
trays are placed on the top of each other in trolleys. The drying process is based on
the circulation of hot air through the chamber.

Fig 3.4 Tray Dryer

6. Conical Flask
A conical flask is required in the determination of TSS as it was used in the filtration
process.

14
 7. Funnel and Filter Paper

Funnel and Filter paper are required in the determination of TSS.

8. Petha Pricker
It was used for the pricking process of the watermelon rinds.

3.3 Experimental Work Plan

The watermelon rinds are being extracted and are cut in three different samples as mentioned
in the table 3.1.

Table 3.1 Specifications of the sample used

S.No. Sample name Specifications ( cm3 )

1. T1 1.5 x 1.5 x 1
2. T2 1x1x1
3. T3 0.5 x 0.5 x 1

3.3.1 Method for preparation of Watermelon Candy

For the preparation of Watermelon Candy, many processes were performed. The collected
rinds were diced into pieces of given dimensions. The pieces diced are then blanched with
water at 900 C for almost 10 minutes. After the process of blanching is over, the rinds are
sieved by the help of a sieve and is spread in a plate to get cooled. After the rinds cooled up,
they are pricked by the help of a Petha Pricker. Sugar solution of 400 B is prepared first and
the pricked rinds are dipped in the solution in which 2 g KMS and 2 g of citric acid is being
added and is left for 24 hrs. On the second day of work, the rinds are taken out and the sugar
syrup concentration is measured. Now, sugar is added so that the concentration of sugar syrup
reaches 550 B. Again the same process will be done i.e., the rinds will be dipped in the 550 B
sugar solution and will be left for again 24 hrs. This process is repeated until the sugar syrup
concentration reaches 650 B. After that it is dried for 24 hrs in the tray dryer. The candy
produced was cooled and was ready for its Quality Evaluation.

15
 Watermelon rind
↓
Dicing
↓
Blanching at 90°C for 10 minutes
↓
Sieving + cooling
↓
Dip in 40° B sugar syrup for 24 hours containing 2 g KMS and 2 g Citric Acid (1st day)
↓
Add sugar to make 55° B and dip the rinds again for the next 24 hours (2nd day)
↓
Add sugar to make 65-68°B (3rd day)
↓
Draining
↓
Drying in Tray Dryer for 2 hours at 60°C
↓
Cooling

Fig 3.5 Flow Chart for the preparation of Watermelon Candy

16
3.4 Quality Evaluation of Watermelon Candy

3.4.1 Measurement of Physical Properties

1. Weight of Candy Produced

The different samples (viz. T1, T2 and T3) of different sizes (as mentioned earlier),
had been weighed and the result can be tabulated (in grams):

S.no. Sample Name Weight of the sample

1. T1
2. T2
3. T3

2. Size of Candy Produced

At the very start, we took three samples (viz. T1, T2 and T3) of different sizes (1.5 cm
x 1.5 cm x 1 cm, 1 cm x 1 cm x 1cm and 0.5 cm x 0.5 cm x 1 cm). After the entire
candying process, the result we get can be tabulated as (all the dimensions are taken
in cm):

S.No. Sample Name Initial size Final size

1. T1 1.5 x 1.5 x 1
2. T2 1x1x1
3. T3 0.5 x 0.5 x 1

3.4.2 Measurement of Chemical Properties

1. Determination of Moisture Content
Moisture Content is the amount of moisture present in the prepared sample. For the
determination of moisture content, we take a sample of 50 g and we put the sample
in the tray dryer for 24 hours. The final weight was measured by the help of electronic
weigh balance.

17
 Sample Day 0 Day 5 Day 10 Day 15 Day 20 Day 25 Day 30
no.
T1
T2
T3

2. Determination of TSS
The A.O.A.C method was used to determine the Total Soluble Solids. Weight a
suitable amount of sample (40 gm) into the tared beaker to the nearest 0.01 gm and
add 100-150 mL of distilled water. Heat the contents of the beaker to boiling and
allow to boil gently for 2- 3 minutes, stirring with a glass rod. Cool the contents and
mix thoroughly. After 20 minutes, weigh to the nearest 0.01 gm, then filter through a
fluted filter paper or a Buchner funnel into a dry vessel. Reserve the filtrate for
determination.

Sample Day 0 Day 10 Day 20 Day 30

no.
T1
T2
T3

3.4.3 Measurement of Sensory Properties

1. Texture
2. Taste
3. Colour
4. Odour
5. Appearance

For the quality evaluation of the prepared product, we will test some physical and chemical
properties of the product. Physical properties include shape, size, volume, surface area,

18
density, etc. Chemical properties includes flavour, moisture content, sugar content and
protein content, etc. The four principal quality factors in food are:

1. Appearance, comprising of colour, size, shape, gloss, etc.

2. Flavor, comprising taste (perceived on tongue) and odour (perceived in the olfactory
center in the nose), is the response of receptor in the oral cavity to chemical stimuli.
3. Texture, is the response of the tactile senses to physical stimuli that result from
contact between some part of the body and the food.
4. Nutrition, Cost, convenience and packaging are also important but not considered
quality factors. Of the above listed the first three are termed as “sensory acceptable
factors” because they are perceived by the senses directly. Nutrition is a quality
factor that is not an acceptability factor as it is not perceived by the senses.

Figure 3.6 Senses related to Sensory Properties

As consumers, these four attributes typically affect us in the order specified above, for
example we evaluate the visual appearance and color first, followed by the taste, aroma, and
texture. The appearance of the product usually determines whether a product is accepted or
rejected; therefore this is one of the most critical quality attributes. Nutritional value is a
hidden characteristic that affects our bodies in ways that we cannot perceive, but this quality
attribute is becoming increasingly valued by consumers, scientists, and the medical
profession (Kramer 1965).

19
The importance of texture in overall acceptability of foods varies widely, depending upon
the food

 Critical: Those foods in which texture is the dominant quality characteristics, e.g.
Meat, potato chips.
 Important: Those foods in which texture makes a significant but not a dominant
contribution to the overall quality, contributing, more or less equally, with Flavor and
appearance e.g. most fruits, vegetables, bread, candy.
 Minor: Those foods in which texture makes a negligible contribution to the overall
quality, e.g. most beverages and thin soups.

Texture means those perceptions that constitute the evaluation of a food’s physical
characteristics by the skin or muscle senses of the buccal cavity, excepting the sensations of
temperature or pain (Matz, 1962). It can also be said that texture means the quality of food
that we can feel with fingers, the tongue, the palate or the teeth (Potter, 1968). Texture is the
attribute of a substance resulting from a combination of physical properties and perceived by
the senses of touch, sight and hearing. Physical properties may include size, shape, number,
nature and conformation of constituent structural elements (Jowitt, 1974). Texture: all the
rheological and structural attributes of a food product perceptible by means of mechanical,
tactile and when appropriate visual and auditory receptors (International Organization for
standards, standard 5492/3, 1979).

Flavor is the sensation produced by a material taken in the mouth, perceived principally by
the senses of taste and smell, and also by the general pain, tactile, and temperature receptors
in the mouth. Flavor also denotes the sum of the characteristics of the material which
produces that sensation.

The five basic taste sensations are mediated by specialized epithelial cells, the taste receptor
cells, which are located within the taste buds of the papillae on the surface of the tongue.
These elongated taste receptors cells are deeply embedded in the surrounding epithelium and
just contact the outside world in the gustatory porus of the taste buds. Thus, the porus is the
place where tastants interact with the taste receptor molecules that are located at the apical
site of the taste receptor cells. In contrast to obsolete textbook knowledge, humans can
perceive all taste qualities on any area of the tongue that contains papillae. Only the
20
perceived intensities of the taste qualities differ depending on the tongue region and papilla
type. Sweet taste saccharin for instance is highest at the tip of the tongue whereas the bitter
taste of quinine is best perceived at the back of the tongue. Interestingly, the anterior part of
the tongue is innervated by the VII cranial nerve whereas the posterior part of the tongue is
innervated by the IX cranial nerve. These innervations are also reflected by the distribution
of the taste papilla types. The fungiform papillae are located at the anterior part of the tongue
and thus are innervated by VII cranial nerve. In contrast, the foliate and vallate papillae that
is located at the back of the tongue that is innervated by the IX cranial nerve. This nerve also
innervates isolated taste buds in the palate and epiglottis.

Flavor is typically described by aroma (odor) and taste. Aroma compounds are volatile—
they are perceived primarily with the nose, while taste receptors exist in the mouth and are
impacted when the food is chewed. While color and appearance may be the initial quality
attributes that attract us to a food product, the flavor may have the largest impact on
acceptability and desire to consume it again.

The five basic taste qualities are exclusively mediated by specialized epithelial receptor cells
that are located in taste buds. Most taste buds lie within taste papillae on the human tongue,
but some of them are also distributed on the palate and epiglottis. The taste buds in the oral
cavity are innervated by gustatory fibers of the VII, IX and X cranial nerve.

Thus, the perception of Taste has been divided into five primary tastes:

 Sweet: Sweet taste is predominantly elicited by carbohydrates and indicates energy-

rich food sources.

 Sour: Strong sour taste is also repulsive and prevents the ingestion of unripe fruits
and spoiled food, which often contain acids.

 Salty: Salt taste is elicited by sodium chloride and other salts and contributes to
electrolyte homeostasis, salt taste is attractive at low concentrations and repulsive at
high concentrations.

 Bitter: Bitter taste is evoked by many compounds that belong to multiple chemical
classes. The common denominator of most bitter compounds is their
pharmacological activity or toxicity. Therefore, due to its task to avoid harmful
21
 compounds strong bitter taste is aversive. Nevertheless humans can accept moderate
bitter taste or even find it attractive. A reasonable explanation for this observation is
that bitter and sour tastes should not deter us from advantageous food containing low
concentrations of harmful compounds.

 Umami (a taste associated with salts of amino acids and nucleotides): The broth-like
umami taste, that is mainly triggered by glutamate and enhanced by ribonucleotides
such as inositol monophosphate (IMP), identifies protein-rich food.

The sensory properties were measured on a 9-point evaluation scale by the honorable
professors of the department of Food Process Engineering. All the remarks were taken and
are being tabulated in the Results and Discussion section.

22
 Chapter IV

RESULTS AND DISCUSSION

In this chapter the discussions were made regarding various results founds. The results were
based on the physical and chemical analysis of various samples done at laboratory of Food
Process Engineering during the period of January to May’19. The result pertaining to
different analytical investigations were viewed under scientific relevance and are
summarized as follows under suitable headings.

4.1 Development of Watermelon Rind candy

Watermelon rind candy was developed in three samples of different sizes (viz. T1, T2, and
T3). The quality was evaluated by using all the three samples on the basis of their physical,
chemical and sensory properties. After the evaluation of different parameters of watermelon
rind candy it was found that the sample T1 was found to be the most widely acceptable.

Fig 4.1 Prepared Candy

23
4.2 Physical analysis

4.2.1 Weight

The candy samples were prepared from the rinds of the watermelon fruit were weighed and
following results were found:

Table 4.1 Weight of the different samples of candies prepared

S.no. Sample Name Weight of the sample

1. T1 5.045 g
2. T2 4.375 g
3. T3 3.744 g

4.2.2 Size

The candy samples prepared from the rinds of the watermelon fruit were measured and the
following results were found:

Table 4.2 Difference in sizes of the Rind and the Developed candy

S.No. Sample Name Initial size Final size

1. T1 1.5 x 1.5 x 1 1.4 x 1.4 x 0.9
2. T2 1x1x1 1 x 0.9 x 0.9
3. T3 0.5 x 0.5 x 1 0.5 x 0.5 x 0.9

As it is evident from the above given table that there is no significant change in the size of
the prepared candy.

4.3 Chemical analysis

4.3.1 Moisture Content

Moisture Content is the amount of water present in the product. Here we measured the
moisture content of the watermelon rind candy to analyze the amount of moisture it contains.
We measured moisture contents on a gap of 5 days. This process was continued for 30 days

24
and 6 results were found. It was found that there was a slight change in the moisture content
in the samples over the course of time. The results were collected and were tabulated.

Table 4.3 Analysis of Moisture Content of the prepared candy

Sample Day 0 Day 5 Day 10 Day 15 Day 20 Day 25 Day 30

no.
T1 19.312% 19.04% 18.96 % 18.41% 18.401% 18.34% 18%
T2 19.312% 19.12% 19.00% 18.685% 18.50% 18.33% 18.11%
T3 19.312% 19.2% 19.101% 18.96% 18.75% 18.33% 18.15%

(All the moisture content data are in wet basis.)

On the basis of these results, graphs were plotted by keeping the moisture content on the Y-
axis and no. of days on the X- axis and is shown below.

19.40%

19.20%

19.00%

18.80%

18.60%

18.40%

18.20%

18.00%

17.80%
0 1 2 3 4 5 6 7 8

T1 T2 T3

Fig 4.2 Graph showing relationship between Moisture Content and No. of days

where ‘1’ represents Day 0 and ‘7’ represents Day 30

4.3.2 Total soluble solids (TSS)

Total soluble solids measure the sugar content of sugar solutions (honey, juices, syrup) which
the sugar is the major component using refractometer -Total soluble solids content of a

25
solution is determined by the index of refraction. This is measured using a refractometer, and
is referred to as the degrees Brix (0B). Brix is the term used when a refractometer equipped
with a scale, based on the relationship between refractive indices at 20°C and the percentage
by mass of total soluble solids of a pure aqueous sucrose solution. The TSS was measured
and its variation over a course of 30 days was studied and tabulated.

Table 4.4 Analysis of TSS over the time period of the prepared candy

Sample Day 0 Day 10 Day 20 Day 30

no.
T1 65 65.5 66 67
T2 65 66 67 68
T3 65 65.6 66.2 67

68.5

68

67.5

67

66.5

66

65.5

65

64.5
0 0.5 1 1.5 2 2.5 3 3.5 4 4.5

T1 T2 T3

Figure 4.3 Graph showing variation in TSS with No. of days

where ‘1’ represents Day 0 and ‘4’ represents Day 30

As it is evident from the above given data, the TSS increase by a very small amount in the
due time period of 30 days.

26
4.4 Sensory evaluation

The result pertaining to the sensory evaluation of watermelon rind candy is shown in the table
given below, which shows the different sensory characteristics such as color, texture, taste,
aroma, appearance, flavor, and its overall acceptability. This evaluation was done on the basis
of 9-Point Hedonic Scale. This evaluation will be done by a panel consisting of many
members.

Table 4.5 Sensory Evaluation of Prepared Watermelon Candy

Sample Colour Taste Flavour Texture Appearance Overall

name Acceptability
T1 8 7 8 7 8 8
T2 7 7 7 8 8 7.5
T3 7 7 7 7 7 7

Score Card:

9 – Like Extremely

8 – Like very much

7 – Like moderately

6 – Like slightly

5 – Neither like nor dislike

4 – Dislike Slightly

3 – Dislike moderately

2 – Dislike very much

1 – Dislike extremely

27
 Chapter V

SUMMARY AND CONCLUSION

In this study, watermelon rind candy was developed and its quality was tested on the basis of
several physical, chemical and sensory properties. Several factors such as moisture content
and TSS were measured and studied for a time period of around 30 days. We also checked
the shelf life of the product by keeping it under normal atmospheric conditions for 30 days.

1. The Moisture Content of the prepared product sample T1 decreased from 19.312% to
18%. In case of sample T2 and T3, it decreased from 19.312% (wb) to 18.11% (wb)
and 18.15% (wb) respectively. So, the sample T1 was acceptable in this case as it
contains the least amount of moisture in it. So it will have a longer shelf life than the
other two samples.
2. The TSS value of the prepared product sample T1 increased from 650 B to 670 B. in
case of sample T2 and T3, it increased from a value of 650 B to 680 B and 670 B
respectively. So, the samples T1 and T3 were acceptable in this case as it has less
amount of sugar content.
3. The colour of the produced samples were reduced with the increase in storage period.
The colour changed from greenish white to pure white colour. All the three samples
got whitened with increase in storage period. This was due to the increase in the TSS
value of the product.
4. The product got hardened with the increase in storage time. Its flavour got reduced.
The prepared candy became hard for eating. Its texture changed from light rough to
very rough over the increase in storage time. Among all the samples prepared, the
overall acceptability of sample T1 was higher than the other samples.

28
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31
 APPENDICES

APPENDIX A

Table A.1 Nutritional Facts (per 100 g)

Energy 127 kJ
Carbohydrates 7.55 g
Sugars 6.2 g
Dietary fiber 0.4 g
Fat 0.15 g
Protein 0.61 g

Table A.2 Vitamin Content (per 100 g)

Vitamins Quantity %DV

Vitamin A equiv. 28 µg 4%
Beta-Carotene 303 µg 3%
Thiamine (B1) 0.033 mg 3%
Riboflavin (B2) 0.021 mg 2%
Niacin (B3) 0.178 mg 1%
Pantothenic acid (B5) 0.221 mg 4%
Vitamin B6 0.045 mg 3%
Choline 4.1 mg 1%
Vitamin C 8.1 mg 10 %

Table A.3 Mineral Content (per 100 g)

Minerals Quantity %DV

Calcium 7 mg 1%
Iron 0.24 mg 2%
Magnesium 10 mg 3%
Manganese 0.038 mg 2%
Phosphorous 11 mg 2%
Potassium 112 mg 2%
Sodium 1 mg 0%
Zinc 0.1 mg 1%

32
Table A.4 Other Constituents (per 100 g)

Other Constituents Quantity

Water 91.45 g
Lycopene 4532 µg

APPENDIX B

Table B.1 Total Expenditure

Raw Material Cost (in INR)

Watermelon Rinds 60
Sugar 100
Working gloves 100
Peeler, knives 80
Miscellaneous cost 160
Total 500

33