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A comparative Study on Extraction and Characterization of Melon (Cucumis melo) Seed Oil and its Application in Baking.
Author(s)
Z Ahmad Department of Food Science and Technology, University College of Agriculture and Environmental Sciences, The Islamia University of Bahawalpur, Pakistan
M Rafay Department of Forestry, Range and Wild Life Management, University College of Agriculture and Environmental Sciences, The Islamia University of Bahawalpur, Bahawalpur, Pakistan
MR Shaheen Department of Horticultural Sciences, University College of Agriculture and Environmental Sciences, the Islamia University of Bahawalpur, Bahawalpur, Pakistan
MS Javed Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan-60800, Pakistan
OM Tarar Food Technology Section, Food & Marine Resources Research Center, Pakistan Council for Scientific and Industrial Research, off University Road, Karachi,
MR Tariq Department of Diet & Nutritional Sciences, The University of Lahore, Islamabad Campus,
MA Nasir University Institute of Diet & Nutritional Sciences, University of Lahore, Gujrat Campus, Gujrat,
Abstract
Melon (Cucumis melo) seeds are rich source of oil, protein and possess numerous medicinal properties; however, these are normally treated as waste. Present study was conducted to characterize the melon seed oil and to assess its potential to improve bread quality characteristics. For the purpose melon seed oil was extracted, analyzed regarding different parameters and utilized in bread manufacturing at various concentrations (T0=5% Shortening (control), T1=4 % melon seed oil, T2=5 % melon seed oil, T3= 6 % melon seed oil, T4=7 % melon seed oil). The results showed that melon seeds contain 29.86% oil. Iodine and saponification values were found as 118.8±3.57 (mg Iodine g -1), 188.83±5.37 (mg KOH g -1) respectively. Fatty acid profile revealed that linoleic acid was found in higher concentration i.e. 62.95g/100g. The oleic acid, palmitic acid, steric acid and cis-5, 8, 11, 14, 17 eicosapentanoic acid methyl esters were present in concentrations of 20.35, 4.96, 3.01 and 1.89g/100g, respectively. It was found, the melon seed oil improved bread quality characteristics like volume, relative volume, specific volume and density when it was applied at the level of 5% (T2). It improved sensory attributes of bread samples with the best results produced by T2.
Publication Details
Page(s) 848-853
DOI DOI not available
Published Journal: Journal of Animal and Plant sciences, Volume: 29, Issue: 3, Year: 2019
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