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Production of Puree and Watermelon (Citrullus lanatus) Juice Usable in Bread Making

Mamadou Sadji, Ndèye Fatou Ndiaye, Maurice S Lopy, Cheikna Zongo, Yves Traore, Mohamadou Diop Sall and Alfred Traore

The "watermelon sector" in the Sahelian countries is characterized by a double burden not only because of post-harvest losses but also because of a lack of processing technology. The objective of this work is to investigate the processing quality of watermelon in bread making. A mixture composed by wheat flour (type 55) and puree or juice from two watermelon varieties (Koloss and Kaolack) presented good results. Breads of good rhelogical and sensory qualities were obtained up to an incorporation rate of 30%. In the Sahelian countries, the "watermelon sector" is characterized by a double burden because not only is a large quantity of annual production lost, but technologies for exploiting this fruit are almost non-existent. The objective of this work is to test the technological aptitude of the watermelon in breadmaking. The incorporation of mash and juice from two varieties of watermelon (Koloss and Kaolack) in type 55 soft wheat flour showed good results up to an incorporation rate of 30%. Breads of good rheological and sensory qualities were obtained.