Abstract
Reduction of waste from food industry and food services is a current concern due to the large amount of waste generated, including peels and fruit seeds. The objective of this study was to obtain a flour produced from Cantaloupe melon seeds (Cucumis melo L. var. reticulatus) and to evaluate the viability of using the product as an ingredient in cake manufacturing. In this study, different formulations were developed: standard cake—0% (F1) and cakes containing melon seed flour as substitute of wheat flour in 10% (F2), 30% (F3), and 50% (F4) concentrations. Centesimal composition, dietary fibre, structural and morphological characterization, determination of mineral composition, and evaluation of fatty acids profile in melon seed flour were carried out. To determine the overall acceptance of cake formulations, sensory analysis was performed with 135 non-trained panelists, which also included the identification of sensorial attributes using the Just About Right ideal scale test. The results showed that the melon seed flour has considerable nutritional value, with 18% proteins, 3% moisture, 4% ash, 30% lipids, and 35% dietary fibre. Melon flour also has a significantly high content of minerals, mainly phosphorus (1507.62 mg/100 g), potassium (957.35 mg/100 g), and magnesium (504.03 mg/100 g). The polyunsaturated fatty acid fraction was the most abundant in melon seed flour, with predominance of omega-6 fatty acids (17.95 g/mg of sample). Sensorial analysis disclosed good acceptance for formulations containing 10% and 30% of melon seed flour, with the 10% formulation being the most accepted. The research showed the feasibility of using the melon seed flour in cake production, as well as the possibility of using food waste in restaurants and food industries in order to adhere to sustainable production actions.
Highlights
IntroductionThe conscious production model has become one of the major challenges to be addressed today [1], given the remarkably high waste of natural resources, notably evidenced, which
Ash, and carbohydrates results are similar to those obtained in studies by Petkova and Antova [37], in which the authors investigated the centesimal composition of seeds of three different species of Cucumis melo L. melon from Bulgaria (Honeydew Dessert 5 and Hybrid1), as well as the study by Umar et al [16] which analysed the physic-chemical composition of Citrullus ecirrhosus melon seeds
Based on the results obtained by the centesimal composition and dietary fibre analysis, the raw material extracted from melon seeds are an ideal alternative source of functional food to promote health due to the high content of protein (17.64), lipids (30.43), and fibre (30.43)
Summary
The conscious production model has become one of the major challenges to be addressed today [1], given the remarkably high waste of natural resources, notably evidenced, which. Melon seeds contain high percentages of lipids, proteins, and fibres They present antiproliferative activity and antioxidant properties, in addition to their prebiotic potential [10,11]. The presence of flavonoids and phenolic compounds reaffirms that the melon seed flour Cucumis melo L. has high antioxidant properties [12] They contain significant amounts of minerals such as magnesium, phosphorus, sodium, and potassium [13]. The use of parts conventionally not consumed, such as melon seeds, in the development of a product that is part of the habitual diet, is a good option to the reduction of waste, as well as a strategy for the improvement in foodservices, through the implementation of sustainable menus [17]. This research aimed to obtain a flour from the Cantaloupe melon seeds, to characterize it and to evaluate the viability of its use as an ingredient in the development of cakes in institutional foodservice
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