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
,
Watermelonseed flour
,
sensory properties
,
Protein supplement
,
Physicochemical parameters