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

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Ziraat, Veterinerlik ve Gıda Bilimleri

Bölüm

Araştırma Makalesi

Yazarlar

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

Mine Aslan
0000-0002-7589-3523
Türkiye

Yayımlanma Tarihi

31 Ekim 2020

Gönderilme Tarihi

29 Ocak 2020

Kabul Tarihi

7 Mayıs 2020

Yayımlandığı Sayı

Yıl 2020 Cilt: 23 Sayı: 5

DOI

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

IZ

https://izlik.org/JA63ML27RJ

Kaynak Göster

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

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster

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Flour made from fruit by‐products: Characteristics, processing conditions, and applications

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

e-ISSN: 2619-9149