Sana Mallek‐Ayadi, Neila Bahloul
ABSTRACT Melon peel is a by‐product of the food processing industry. It contains fibers, polyphenols and proteins which can enhance human health. The present research aims to evaluate the effect of melon peel powder (MPP) as a partial substitute for wheat powder, on dough characteristics and cake quality. Results demonstrated that melon peel powder exhibited interesting functional properties such as water holding and oil binding capacities. Moreover, the integration of MPP at diverse levels (10%, 20%, and 30%) was found to affect the rheological and textural features of the doughs. Indeed, it allowed for an increase in dough tenacity ( P ) and deformation energy ( W ) and a decrease in dough extensibility ( L ). Textural properties revealed that the incorporation of MPP led to an increase in cohesion, adhesion and stickiness of the dough and a clear decrease in dough hardness. The partial replacement of wheat flour with MPP substantially enhanced the texture profile of MPP‐enriched cakes, as evidenced by the reduction in cake hardness and chewiness. The MPP‐enriched cakes up to 10% maintained the sensory attributes in comparison to the control cake. These findings proved the potential of using MPP to produce fiber‐rich cakes with enhanced textural and sensorial properties.