Abstract
Watermelon seeds are by-product of watermelon, rich in fat and proteins and normally discarded. The present research is planned to use watermelon seed flour as protein supplement in formulation of cookies at 0, 10, 20, 30 and 40% substitute with wheat flour. The results of the present study indicated that samples of watermelon seed flour added cookies contain more proteins (12.47%), fat (21.75%), ash (1.85%) and fibre (2.36%) as compared to cookies without watermelon seed flour samples, significantly. Addition of watermelon seed flour affects the physical parameters of cooking by decreasing the spread factor. However, panelists for sensory evaluation accept the cookies containing watermelon seed flour at all concentrations in terms of color, crispiness, flavor, texture and overall acceptability. So, watermelon seed flour can be used for preparation of cookies with improved protein, fat, fibre and ash content. Keywords: Cookies; Physico-chemical parameters; Protein supplement; Sensory properties; Watermelon seed flour http://dx.doi.org/10.19045/bspab.2020.90024
Highlights
Introduction are usually discardedIn some countries, rindWatermelon (Citrullus lanatus) is a vine like is used as vegetable after cooking.drought annual flowering plant originated in Watermelon rind is a rich source of Southern Africa
In Pakistan, utilization of water melon and can be added in different foods as a fruit is limited to the direct consumption of protein source and fat replacement [4]
Preparation of cookies Cookies from wheat flour replacing watermelon seed flour at 0, 10, 20, 30 and 40% were prepared according to method No 10-53.01 as described in AACC [11]
Summary
Introduction are usually discardedIn some countries, rindWatermelon (Citrullus lanatus) is a vine like is used as vegetable after cooking.drought annual flowering plant originated in Watermelon rind is a rich source of Southern Africa. In Pakistan, utilization of water melon and can be added in different foods as a fruit is limited to the direct consumption of protein source and fat replacement [4]. The present study was planned to add watermelon seed flour as protein supplement in cookies and to evaluate its effect on physical, chemical and organoleptic acceptability of cookies.
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