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International Journal for Research Trends and Innovation
International Peer Reviewed & Refereed Journals, Open Access Journal
ISSN Approved Journal No: 2456-3315 | Impact factor: 8.14 | ESTD Year: 2016
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Issue: November 2025
Volume 10 | Issue 11
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Impact Factor : 8.14
Issue per Year : 12
Volume Published : 10
Issue Published : 114
Article Submitted : 18499
Article Published : 7841
Total Authors : 20714
Total Reviewer : 756
Total Countries : 142
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| Paper Title: | Chemical-Free Tutti Frutti: A Green Approach Using Muskmelon Rinds |
| Authors Name: | Ujwala P. Ghule , Ganesh R. Pandhare |
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| Author Reg. ID: |
IJRTI_205002
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| Published Paper Id: | IJRTI2506183 |
| Published In: | Volume 10 Issue 6, June-2025 |
| DOI: | |
| Abstract: | This study investigates the proximate analysis and sensory evaluations and consumer preferences of tutti frutti made from muskmelon rind (Cucumis melo) using three distinct preparation methods: traditional sugar syrup, citric acid preservation, and natural colorants. The nutritional analysis reveals that while fresh muskmelon rind is low in calories and sugar, the sugar syrup method significantly increases these metrics, potentially deterring health-conscious consumers. In contrast, the citric acid and natural colorants methods provide moderate caloric increases while enhancing fiber and vitamin C content. Sensory evaluations indicate that the sugar syrup method is preferred for its sweetness (average score: 8.25), while the citric acid method excels in color and texture, receiving high scores as well. Consumer surveys show strong market potential, with 80% of participants indicating a willingness to purchase muskmelon rind tutti frutti, particularly favoring the sugar syrup method (60%). The findings suggest that muskmelon rind tutti frutti, especially when prepared using the sugar syrup method, holds substantial market potential and aligns with consumer preferences. |
| Keywords: | Chemical-Free Tutti Frutti: A Green Approach Using Muskmelon Rinds |
| Cite Article: | "Chemical-Free Tutti Frutti: A Green Approach Using Muskmelon Rinds", International Journal of Science & Engineering Development Research (www.ijrti.org), ISSN:2455-2631, Vol.10, Issue 6, page no.b685-b701, June-2025, Available :http://www.ijrti.org/papers/IJRTI2506183.pdf |
| Downloads: | 000276 |
| ISSN: |
2456-3315 | IMPACT FACTOR: 8.14 Calculated By Google Scholar| ESTD YEAR: 2016 An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.14 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator |
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Published Paper ID: IJRTI2506183
Registration ID:205002
Published In: Volume 10 Issue 6, June-2025
DOI (Digital Object Identifier):
Page No: b685-b701 Country: -, -, India Research Area: Engineering Publisher : IJ Publication Published Paper URL : https://www.ijrti.org/viewpaperforall?paper=IJRTI2506183 Published Paper PDF: https://www.ijrti.org/papers/IJRTI2506183 |
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ISSN: 2456-3315
Impact Factor: 8.14 and ISSN APPROVED,
Journal Starting Year (ESTD) : 2016
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