Melon seed: A nutritionally valuable by-product and its effects on cake quality

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dc.contributor.authorÇağındı Ö.
dc.contributor.authorAkca E.E.
dc.contributor.authorKöse E.
dc.date.accessioned2024-07-22T08:02:03Z
dc.date.available2024-07-22T08:02:03Z
dc.date.issued2023
dc.description.abstractIncorporating by-products and waste materials with nutritional and industrial potential into food formulations is an important consideration. Melon seeds, known for their nutritious compounds, are often treated as waste. This study aimed to improve the nutritional properties of cakes by adding melon seed flour (MSF), which contains high levels of ash, lipid, protein, and fiber, as a substitute for whole wheat flour and fat at concentrations of 40% and 60%. The primary fatty acid identified was linoleic acid, while the dominant amino acid in the samples was glutamic acid, followed by proline and leucine. It is noteworthy that potassium and magnesium content in MSF was about five times higher than control. The substitution of MSF did not cause a significant change in the structural properties of the cakes but led to a decrease in the firmness, springiness, and chewiness. Consumer acceptance, based on sensory evaluation, indicated that cakes with 40% MSF substitution were well-received. In conclusion, our findings demonstrate that melon seeds, previously considered waste, can serve as a good alternative source of fiber, fat, and protein in bakery products. © 2023 Elsevier Ltd
dc.identifier.DOI-ID10.1016/j.foodchem.2023.136679
dc.identifier.issn03088146
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/11689
dc.language.isoEnglish
dc.publisherElsevier Ltd
dc.subjectCarbohydrates
dc.subjectCucurbitaceae
dc.subjectFlour
dc.subjectSeeds
dc.subjectTriticum
dc.subjectAmino acids
dc.subjectBakery products
dc.subjectLinoleic acid
dc.subjectNutrition
dc.subjectPetroleum reservoir evaluation
dc.subjectamino acid
dc.subjectfat
dc.subjectglutamic acid
dc.subjectleucine
dc.subjectlipid
dc.subjectmagnesium
dc.subjectpotassium
dc.subjectproline
dc.subjectprotein
dc.subjectcarbohydrate
dc.subjectAmino-acids
dc.subjectCake
dc.subjectCake quality
dc.subjectDietary fibre
dc.subjectIndustrial potentials
dc.subjectLipid proteins
dc.subjectMelon seed
dc.subjectNutritional properties
dc.subjectSeed flour
dc.subjectWhole wheat flours
dc.subjectadult
dc.subjectArticle
dc.subjectash
dc.subjectchewiness
dc.subjectconsumer
dc.subjectcontrolled study
dc.subjectdietary fiber
dc.subjectfemale
dc.subjectfood quality
dc.subjecthuman
dc.subjectmale
dc.subjectmuskmelon
dc.subjectnonhuman
dc.subjectnutrition
dc.subjectpastry
dc.subjectplant seed
dc.subjectsensory evaluation
dc.subjectwheat flour
dc.subjectchemistry
dc.subjectCucurbitaceae
dc.subjectflour
dc.subjectplant seed
dc.subjectwheat
dc.subjectProteins
dc.titleMelon seed: A nutritionally valuable by-product and its effects on cake quality
dc.typeArticle

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