A Study on the Potential of Using Melon Wastes in Biscuit Production

Nilgün Ertaş; Mine Aslan

doi:10.18016/ksutarimdoga.vi.681812

EN TR

A Study on the Potential of Using Melon Wastes in Biscuit Production

Abstract

In this research, melon peel flour (MPF) (0, 2.5 and 5%) and melon seed flour (MSF) (0, 1.25 and 2.5%) as nutritionally and functionally valuable flours of food industry by-products were replaced by wheat flour in cookie formulation for producing value added products. Some physical, chemical and sensory properties of cookie samples were investigated. The results showed that the addition MPF could significantly decreased lightness, redness and increased in yellowness, while MSF addition gave higher lightness of cookie. MSF and MPF addition in cookie samples increased in diameter, decreased in thickness, which increased the spread rate values. Ash, protein, fat, energy total phenolic content, antioxidant activity, phytic acid, and minerals of cookie samples increased with MSF level, while carbohydrate and hardness values showed a reverse trend. Also cookies containing MSF and MPF had more desirable sensorial attributes than of control cookies.

Keywords

Waste products,Value added products,Melon peel,Melon seed,Cookie

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Details

Primary Language

English

Subjects

Agricultural, Veterinary and Food Sciences

Journal Section

Research Article

Authors

Nilgün Ertaş ^*
0000-0002-0671-2485
Türkiye

Mine Aslan
0000-0002-7589-3523
Türkiye

Publication Date

October 31, 2020

Submission Date

January 29, 2020

Acceptance Date

May 7, 2020

Published in Issue

Year 1970 Volume: 23 Number: 5

DOI

https://doi.org/10.18016/ksutarimdoga.vi.681812

IZ

https://izlik.org/JA63ML27RJ

Cite

RIS / Bibtex

APA

Ertaş, N., & Aslan, M. (2020). A Study on the Potential of Using Melon Wastes in Biscuit Production. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 23(5), 1216-1224. https://doi.org/10.18016/ksutarimdoga.vi.681812

Physicochemical and phytochemical analysis of three melon fruit (canary melon, watermelon, and muskmelon) peels, and their valorization in biscuits development

Frontiers in Sustainable Food Systems

https://doi.org/10.3389/fsufs.2024.1444017

Valorization of Melon (Cucumis melo L.) Peels as Flour for Vegan and Gluten-Free Muffins

Applied Sciences

https://doi.org/10.3390/app15179680

A Study on the Potential of Using Melon Wastes in Biscuit Production

A Study on the Potential of Using Melon Wastes in Biscuit Production

Abstract

Keywords

Kavun Atıklarının Bisküvi Üretiminde Kullanım Potansiyeli Üzerine Bir Araştırma

Öz

Anahtar Kelimeler

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite

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KARPUZ ÇEKİRDEĞİ UNU İKAMELİ BESLEYİCİ BİSKÜVİ ÜRETİMİ

Physicochemical and phytochemical analysis of three melon fruit (canary melon, watermelon, and muskmelon) peels, and their valorization in biscuits development

Valorization of Melon (Cucumis melo L.) Peels as Flour for Vegan and Gluten-Free Muffins