Effects of Watermelon Rind Powder Fortification on the Quality and Nutritional Profile of Egg Noodles

Chen, Shu Ping (2025) Effects of Watermelon Rind Powder Fortification on the Quality and Nutritional Profile of Egg Noodles. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Noodles are widely consumed globally but are often low in dietary fiber and bioactive compounds. Watermelon rind, an agricultural by-product rich in fiber, antioxidants, and minerals, presents an opportunity to improve noodle nutrition while reducing food waste. This study aimed to enhance the nutritional profile of egg noodles by fortifying them with watermelon rind powder (WRP) and to assess the impact on quality characteristics and sensory acceptability. Egg noodles were formulated with 0%, 7.5%, and 15% WRP substitution. Proximate analysis, physicochemical evaluations, antioxidant activity, and sensory acceptability tests were conducted. Results showed that WRP fortification significantly increased crude fiber, ash, and total phenolic content (p<0.05), while slightly reducing protein and carbohydrate levels. Physicochemical analysis revealed that higher WRP levels darkened the noodles' color, reduced springiness and chewiness, and increased cooking loss. Sensory evaluation indicated that noodles fortified with 7.5% WRP achieved the highest overall acceptability, suggesting that moderate levels of WRP can enhance nutritional benefits without severely compromising consumer acceptance. In conclusion, WRP fortification successfully enhanced the nutritional and functional properties of egg noodles while maintaining acceptable sensory quality at moderate substitution levels. This study highlights the potential of watermelon rind powder as a sustainable ingredient to develop value-added, fiber-enriched food products. Future work should explore optimizing the formulation, improving cooking quality with natural binders, evaluating shelf-life stability, and expanding the application of WRP into other food products. Keywords: Watermelon rind powder; Egg noodles; Fiber; Fortification