Development and storage stability of value‐added watermelon fruit butter by incorporating watermelon rind byproduct

The main objective of this study was to investigate the incorporation of watermelon rind (WMR) in the form of pulp (15%), powder (10%), and extract (6%) as a value‐added ingredient in the development of WMR‐enriched value‐added watermelon fruit butter. Physicochemical properties (acidity, TSS, and pH), bioactive compounds (total phenolic and flavonoid compounds, lycopene, and citrulline), antioxidant potential (DPPH and FRAP) and microbiological analysis of watermelon fruit butter were evaluated for 60 days of storage at 4 ± 1°C. No significant (p > .05) changes in TSS whereas there was a drop in acidity and a rise in pH were observed in all treatments. As compared to other treatments, WMR extract preserved more (p