Innovative Utilization of Watermelon By‐Product Powders to Enhance Fresh Pasta Quality: Improving Nutritional Value and Functional Properties

ABSTRACT This study aimed to develop fresh pasta (FP) with improved functional properties by incorporating watermelon by‐product powders (WBP), including watermelon peel powder (WPP), watermelon rind powder (WRP), and watermelon seed powder (WSP). FP samples were formulated with varying substitution levels (0%–15%) using durum wheat semolina, water, and egg. Physicochemical analyses revealed that WPP and WRP above 10% increased moisture content, while WSP reduced it. WBP significantly enhanced ash, fat, and dietary fiber contents, with WSP contributing more to fat and WPP to fiber. Structural changes occurred during cooking; FP with WSP and WRP showed increased thickness, width, and length, while high WPP levels led to structural deterioration. Cooking time increased with fat content, with the longest time recorded for 15% WRP‐FP. Color parameters changed after cooking depending on the formulation. While a values generally decreased, L and b* values exhibited both increases and decreases based on the type and level of watermelon by‐products used. WBP addition improved total phenolic content and antioxidant activity, with the highest phenolic content in 15% WPP‐FP. Texture analysis showed that WBP affected FP firmness, with the highest firmness in 15% WSP‐FP. Sensory evaluation determined optimal WBP levels as 5% WPP, 3.5% WRP, and 10% WSP. These findings highlight WBP's potential for sustainable, nutritionally enhanced FP production.