Quality estimation of muffin replaced with watermelon seeds powder | ||||
| المجلة العربية للعلوم الزراعية | ||||
| Volume 7, Issue 24, October 2024, Page 215-230 PDF (793.06 K) | ||||
| Document Type: المقالة الأصلية | ||||
| DOI: 10.21608/asajs.2024.386888 | ||||
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| Author | ||||
| Bushra Bader jerad Al- Shammari | ||||
| Food Sciences Department, Agriculture College, University of Basrah, Basrah , Iraq | ||||
| Abstract | ||||
| The current investigation's objective was to assess the seed's functional qualities and proximate analysis. Watermelon seeds were investigated. 31.0000±.57735% protein, 7.1433±.09387% moisture, 22.0000±.57735% fat, 4.4333±.33830% ash, 22.6667±1.45297% crude fiber, and 12.7567±.42756% carbohydrates were found by proximate analysis. The seeds are high in crude fat, crude fiber, and protein. The nutritional value of the seed might be advised for maintenance of a healthy diet and daily allowance. According to the seed's functional characteristics, the water and oil absorption capacities of watermelon seed flour were 4.1100±.54836 (milliliters per gram) and 4.8800±.60918 (milliliters per gram), respectively. The bulk density, foam capacity, and foam stability of the seed were 0.6567±.02963 (g/ml), 10.1833±.42850%, and 3.5533±.29356%, respectively, watermelon seeds powder had rather strong capacities for absorbing water, fat, and foam. Watermelon seed flour, however, has good functional qualities. The results showed baked products like muffins could incorporate seeds. Sensory analysis revealed that adding up to 3% WSP. substituted wheat flour in muffins formed satisfactory consumer acceptability. The results of the chemical and sensory assessments indicated that substituting watermelon seed powder for wheat flour could improve the nutritional value and acceptability of the final product. | ||||
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