Effect of Gurma Melon Peel Powder Addition on the Chemical and Sensory Properties of Balady Bread

Abstract

This study investigated the effect of Gurma melon peel powder (GMPP) supplementation on the chemical composition, mineral profile, antioxidant activity, and sensory attributes of Balady bread. GMPP exhibited higher fat (3.65%), ash (14.06%), fiber (16.47%), total phenolics (1.062 mg GAE/g), flavonoids (0.929 mg RE/g), and antioxidant activity (77.83%) compared to wheat flour (WF). Conversely, WF showed higher protein (11.22%) and carbohydrate (84.61%) contents. When substituted into Balady bread at 5% and 10%, GMPP led to increased ash, fiber, calcium, potassium, and antioxidant capacity, alongside decreased moisture and protein. Bread with 10% GMPP (Bread 2) showed the highest phenolic (0.13 mg GAE/g), flavonoid (0.09 mg RE/g), and DPPH activity (20.74%), indicating significant functional improvement. However, sensory scores decreased with higher GMPP content; Bread 1 (5% GMPP) maintained good sensory acceptance while enhancing nutritional properties moderately. Thus, Bread 1 (5% GMPP) achieved the best balance between improved nutritional value and consumer acceptability, while Bread 2 (10% GMPP) maximized functional benefits at the expense of some sensory attributes.