Efficiency of Whole Melon Seed Flour in Formulation of Breakfast Cereals

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MILANI E.; SHAHIDI F.; ansarifar e.; Khalilian Movahhed M.; Salehipour f.

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Journal Paper

Paper Information

Journal: JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY Year:2021 | Volume:16 | Issue:2 Page(s): 79-88

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Title

Efficiency of Whole Melon Seed Flour in Formulation of Breakfast Cereals

Author(s)

Keywords

Extrusion

Snacks

Optimization

Melon seeds

Abstract

Background and Objectives: Use of wastes such as seeds of summer crops leads to re-enter these valuable sources into the food cycle. Therefore, it causes enhancement of the nutritional values and production of functional foods in food industries. The aim of this study was assessment of the effects of feed composition variables and screw speed on physicochemical and sensory characteristics of breakfast cereals based on cornmeal and wheat flour enriched with Melon seeds to achieve optimal results. Materials & Methods: In this study, response surface methodology was used to estimate effects of formulation variables, including melon seed flour (10– 20%), moisture content (12– 20%) and screw speed (120– 180 rpm) on expansion ratio, bulk density, hardness, water absorption index, water solubility index and sensory acceptance. Results: Results showed that increases in melon seed in mixtures of cornmeal and wheat flour increased density and hardness of the extruded Snacks while the expansion ratio and water absorption decreased. The optimum conditions for the production of Snacks included 10. 1% Melon seeds, 18% moisture content and 172. 39 RPM screw speed. Conclusion: In Conclusion, breakfast cereals with whole melon seed flour can be suggested as functional foods with nutritional and health beneﬁ ts. The final product includes desired sensory characteristics and consumer acceptability.

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APA: Copy

MILANI, E., SHAHIDI, F., ansarifar, e., Khalilian Movahhed, M., & Salehipour, f.. (2021). Efficiency of Whole Melon Seed Flour in Formulation of Breakfast Cereals. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 16(2 ), 79-88. SID. https://sid.ir/paper/958526/en

Vancouver: Copy

MILANI E., SHAHIDI F., ansarifar e., Khalilian Movahhed M., Salehipour f.. Efficiency of Whole Melon Seed Flour in Formulation of Breakfast Cereals. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2021;16(2 ):79-88. Available from: https://sid.ir/paper/958526/en

IEEE: Copy

E. MILANI, F. SHAHIDI, e. ansarifar, M. Khalilian Movahhed, and f. Salehipour, “Efficiency of Whole Melon Seed Flour in Formulation of Breakfast Cereals,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 16, no. 2 , pp. 79–88, 2021, [Online]. Available: https://sid.ir/paper/958526/en

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