Quality Evaluation in the Utilization of Watermelon Seed Protein for Chocolate Manufacturing

Watermelon seeds are one of the commonly generated fruit wastes but have the potential to be utilized for different functional food formulations due to the presence of a substantial quantity of proteins that are identified for various beneficiary effects. This study aimed to prepare a chocolate using watermelon seed protein isolate (WSPI) with substantial replacement of skim milk powder (SMP). WSPI was extracted with a yield of 35.81% and a protein content of 71.23%. Compared with the control, chocolates prepared using WSPI showed improved protein content (similar to 15-20%), energy (similar to 463-465 kcal/100 g), reduced carbohydrate content (similar to 65-59%), and other quality parameters (color, texture, rheological, sensorial, and shelf life). Melting temperature and viscosity of watermelon seed protein chocolate (WSPC) were considerably reduced as compared with the control chocolate. Overall, the chocolate prepared with 30% WSPI was found as the best formulation in this study owing to its similarity with the control on viscosity (3.57 Pa s), hardness (52.26 N), melting profile (42.5 degrees C), and sensorial properties. This signifies that WSPI would be a better replacer for SMP for the preparation of chocolates.