Effect of Addition Watermelon Rind Powder and Watermelon Seed Powder on the Rheological, Physiochemical, and Sensory Quality Attributes of Functional Diet Burger

Introduction: Watermelon seeds have many nutrients, and watermelon seeds are also rich in fatty acids, proteins and minerals. Recently, the role of dietary fiber on health and nutrition has been highly considered. Lack of fiber increases the risk of diseases. Materials: In this research, using watermelon rind and seed powder at specific levels as a source of dietary fiber and fat substitute in the formulation, the physicochemical, cooking, and sensory properties of the final product are investigated. Results: No significant difference was observed in the control sample and the 4% watermelon peel powder sample. No significant difference was observed in the amount of moisture in different hamburger samples. In all the samples, with the increase in the replacement percentage, the protein also increased. The control sample has the highest amount of ash. The pH of the control sample was significantly lower than all the samples. In both samples, the pH was 4% more than the control. The control hamburger had the highest score (4.8) and the hamburgers containing 12% watermelon seed flour had the lowest color score (2.7) compared with the control sample. Conclusion: The results of the present research showed that the use of watermelon peel powder as a source of dietary fiber and watermelon seed powder in hamburger as a meat product can be used in the formulation of premium hamburger, and thus new products with significant nutritional value, properties produce an acceptable texture and feel.