Main Article Content
The study was conducted based on survey factors affecting to pie crust and filling processing including Muskmelon peel powder (1÷5%), butter (10÷50%) and the baking temperature ranging from 140 to 160oC for 40 minutes. The quality of pie (in terms of color and sensory values) was analyzed. Research results
showed that the addition of Muskmelon peel powder Muskmelon peel powder 4%, butter 50% to make good quality product. The product has a good quality could be obtained by baking temperature of 160oC for 40 minutes, a light yellow color of pie crust was found.
a natural source of dietary fiber and antioxidants in
cake. Annals of Agricultural Sciences, 58(1), 83–95.
 By-products, C. M. (2019). Characterization of
Polyphenolic Compounds in Cantaloupe Melon ByProducts. 2–11.
 Colla, K., Costanzo, A., & Gamlath, S. (2018).
Fat replacers in baked food products. Foods, 7(12).
 Chung, H. J., Cho, A., Lim, S. T. (2014).
Utilization of germinated and heat-moisture
treated brown rices in sugar-snap cookies,
LWT – Food Science and Technology, in press,
 Devi, A., & Khatkar, B. S. (2016). Physicochemical,
rheological and functional properties of fats and oils
in relation to cookie quality: a review. Journal of
Food Science and Technology, 53(10), 3633–3641.
 Fernandez, R. M., Norena, C. P. Z., & Silveira, S. ˜
T. (2007). Osmotic dehydration of muskmelon (. 31,
 Harvest, P., & Centre, T. (2018). Studies on Development of Fruit Powder from Muskmelon ( Cucumis
Melo L .) by Using Spray Drier. 105(June), 215–219.
 Iqbal, A. (2017). Drying of Watermelon Rind and
Development of Cakes from Rind Powder. (April).
 Lê Bạch Tuyết, 1996. Các quá trình công nghệ cơ bản
trong sản xuất thực phẩm. Nhà xuất bản Giáo Dục,
 Khan, M., Khalil, S. A., Bibi, N., Nifa, A., & Box,
P. O. (2015). Effect of Dipping in Sugar Solutions
on Drying Behavior of Cantaloupe. 34(2), 86–89.
 Mamat, H., & Hill, S. E. (2018). Structural and
functional properties of major ingredients of biscuit.
International Food Research Journal, 25(2), 462–471.
 Manley, D. (2000). Technology of Biscuits, Crackers,
and Cookies, Woodhead Publishing Limited, Third
 Muthukumaran, C., & Banupriya, L. (2017).
Pectin from muskmelon (Cucumis melo var.
reticulatus) peeps: extraction optimization
and physicochemical properties. 3 Biotech.
 Osundahunsi, O., & Akinoso, R. (2010).
Supplementation of biscuit using rice
bran and soybean flour. (December).
 Putra, U. (2015). Quality changes of fresh cut cantaloupe ( Cucumis melo L . var Reticulatus cv . Glamour ) in different types of polypropylene packaging.
 Quality evaluation of musk melon seeds flour and
jackfruit seeds flour for bakery products development
Quality evaluation of musk melon seeds flour and
jackfruit seeds flour for bakery products development. (2019). (May).
 Rolim, P. M., Fidelis, G. P., Padilha, C. E. A., Santos,
E. S., Rocha, H. A. O., & Macedo, G. R. (2018). Phenolic pro fi le and antioxidant activity from peels and
seeds of melon ( Cucumis melo L . var . reticulatus) and their antiproliferative effect in cancer cells. 51,
 Sagar, N. A., Pareek, S., Sharma, S., Yahia, E.
M., & Lobo, M. G. (2018). Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction , and Possible Utilization. 00(Fao 2014), 1–20.
 Sari ˇ c, Bojana M., Nedeljkovi ´ c, Nata ´ sa M., ˇ Simurina, ˇ
Olivera D., Pestoric, Mladenka V., Kos, Jovana J., ´
Mandic, Anamarija I. Mi ´ san, Aleksandra ˇ C. (2014). ˇ
The influence of baking time and temperature on
characteristics of gluten free cookies enriched with
blueberry pomace. Food and Feed Research, 41(1),
 Teles, U. M., Fernandes, F. A. N., Rodrigues, S., &
Figueiredo, R. W. (2006). Original article Optimization of osmotic dehydration of melons followed by
air-drying. 674–680. https://doi.org/10.1111/j.1365-2621.2005.01134.x
 Th, T., Nut, A. C., & Process, C. M. (2013). Xác định
một số công nghệ chính của quá trình chế biến bánh
bích quy xốp bổ sung bộ thạt điều làm nguyên liệu
phụ. 11(7), 1037–1043.