Melon Rind-based Instant Noodle Is Winner Of New Product Introduction Day | Universiti Putra Malaysia
Melon rind-based instant noodle is winner of New Product Introduction Day


By: Noor Eszereen Juferi

SERDANG – A product by WaRiMee team which took the form of WaRiMee watermelon rind-based instant noodles produced by the Final Year undergraduates of Bachelor of Science and Food Technology, Science and Food Technology Faculty, Universiti Putra Malaysia (UPM), emerged as the winner of the New Product Introduction Day contest.
 
Team leader, Nor Wana Azmi said the instant noodles that used watermelon rinds not only helped to reduce food wastage but also contained beneficial nutrition for consumers.

“The trend of today’s consumers who prefer healthy foods over anything else has triggered the idea for our group to produce these nutritious instant noodles. It is also easy to get the rinds as watermelons are not seasonal fruits,” she said.
 
She said a 'screw press’ and a “smoke dryer” machines were used in the production of WaRiMee noodles based on “Simple, Healthy Life” features.

She added that the nutrients found in watermelon rinds such as citrulline (non-essential amino acid and antioxidant), dietary fiber, vitamin A and C could help improve existing nutrient contents in instant noodles.

"Fiber is important to improve one’s health while citrulline is an amino acid that is vital for the maintenance of a healthy heart and helps boost the immune system,” she said.

The WaRiMee team, comprising Soo Yuen Num , Chiew Hui Lian, Siti Khadijah Khalid, Nurhayati Mokhtar, Nur Azyan Zahirah Mohd Noor, Nurul Fatin Amilia Romli, Siti Norashikin Alias and Siti Nur Asiyah Zulkefli, walked away with a cash prize of RM400 and a hamper, presented by Deputy Director, Innovation Promotion and Marketing Division, Putra Science Park, UPM.

The competition provided an opportunity for FSTM students to understand better the process of developing new products with the potential for commercialization.  Some 10 products using wide ranging technologies were highlighted during the contest, including cendol, black rice, brown rice, sago, rice, seaweed, burger, carrots and grilled, creamy sauces. – UPM.

 


Updated:: [amir_peli]

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