International Journal For Multidisciplinary Research

E-ISSN: 2582-2160   •   Impact Factor: 9.24

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Sustainable Valorization of Muskmelon (Cucumis Melo) Fruit Pulp in Functional Cookie Development

Author(s) Ms. Prachi Kishor Bhoi, Prof. Dr. Manoj Kumar Ramesh Kumavat, Dr. Pooja Omprakash Pandey
Country India
Abstract Abstract:
The bakery sector is continually evolving to create innovative products that satisfy consumer preferences for both taste and improved nutritional quality. Muskmelon is a delicious fruit popular for its nutritive and medicinal properties. This study aimed to incorporate muskmelon fruit pulp into cookies formulations to enhance their nutritional profile while maintaining desirable texture and quality. Five different formulations were prepared using wheat flour (variety – Lokwan) with muskmelon fruit pulp at 90:10, 80:20, 70:30, 60:40 and 50:50 levels respectively. The impact of substitution was evaluated through physical, chemical and sensory analyses. Results indicated that the energy content ranged from 324.59 to 349.30 kcal per 100 g, while protein levels varied between 7.24% and 17.02%. Carbohydrate content was observed in the range of 45.28% to 65.94%, and moisture content ranged from 6.31% to 19.98%. Additionally, total sugar and added sugar contents were recorded between 32.99%–36.25% and 30.14%–33.80%, respectively. The calcium content was found to vary from 505 mg to 625 mg. With respect to physical characteristics, the cookies exhibited minimal variation in weight, ranging from 22.22 g to 22.45 g. However, more noticeable differences were observed in dimensional attributes, where the diameter ranged from 48.79 mm to 67.35 mm and thickness varied between 17.30 mm and 26.77 mm. Sensory evaluation indicated that the cookies were generally well accepted by the panelists. The colour scores ranged from 7.24 to 8.05, texture from 7.40 to 8.55, taste from 8.10 to 8.87, and overall acceptability from 7.11 to 8.89, reflecting a favorable perception across all quality parameters. Value-added cookies products were prepared by incorporating muskmelon fruit pulp and wheat flour (variety–Lokwan) at different incorporation levels. The development of cookies using fruit-derived ingredients provides a practical strategy to simultaneously enhance nutritional quality while promoting environmentally sustainable food practices. Thus, muskmelon fruit pulp could be processed into value-added nutritive products
Keywords Keywords: cookies formulations, wheat flour, muskmelon fruit pulp, sustainable food practices.
Field Biology
Published In Volume 8, Issue 2, March-April 2026
Published On 2026-04-30
DOI https://doi.org/10.36948/ijfmr.2026.v08i02.76781
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E-ISSN 2582-2160
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