Development of Watermelon rind incorporated Fruit butter

Abstract: In the present study of 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 analysed for its sensory and nutritional properties. The watermelon rind incorporated at 100 % level has good acceptability when compared with apple fruit butter (control). Key words: Watermelon rind pulp, apple pulp, sugar and fruit butter