This study was conducted to investigate the possibility of watermelon as a natural sweetener on sauce. Watermelon powder was produced by drying whole watermelon including seed and rind containing rich Lycopene, Citrulline. The advantage of using water...
This study was conducted to investigate the possibility of watermelon as a natural sweetener on sauce. Watermelon powder was produced by drying whole watermelon including seed and rind containing rich Lycopene, Citrulline. The advantage of using watermelon powder is nutritional value instead of sugar, economical value as well. Bibimnaengmyeon sauces were prepared with 25-100% watermelon powder instead of sugar and analyzed with the control for quality characteristics and acceptance test. Moisture contents, pH, color, viscosity, salinity increased(p<0.001) while sugar contents decreased(p<0.001) as watermelon powder content increased. The WP50 sample that 50% of watermelon powder replacing sugar in the acceptance test showed a high result(p<0.01). The overall result indicates that the replacing 50% of sugar to Bibimnaemyeon sauce is optimal. This study is expected to contribute positive effect on surplus watermelom rendering to resources as natural sweetener. This work was supported by ‘Development of fresh HMR and its generic technology using local agricultural produce (Project No. PJ015281042021)’ from Rural Development Administration, Republic of Korea