Volume 18, Issue 119 (2022)                   FSCT 2022, 18(119): 293-306 | Back to browse issues page


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Heidari P, Jafarpour D. Preparation of sustainable beverage from melon seed (Cucumis melo cv. Khatooni) and studying its physicochemical, sensory, and nutritional properties. FSCT. 2022; 18 (119) :293-306
URL: http://fsct.modares.ac.ir/article-7-54734-en.html
1- M. Sc. Graduated of the Department of Food Science and Technology, Fasa Branch, Islamic Azad University, Fasa, Iran
2- 2Assistant professor of the Department of Food Science and Technology, Faculty of Agriculture, Fasa Branch, Islamic Azad University, Fasa, Iran , d.jafarpour84@yahoo.com
Abstract:   (245 Views)
The grains of agricultural products are mainly disposed as waste. In order to solve the food crisis caused by the growing population, today it is more important to pay attention to food waste as a valuable source of nutrition. Therefore, the aim of the present study was to prepare a drink from melon seed (Cucumis melo cv. Khatooni) and evaluate its nutritional and sensory properties. Therefore, melon seeds were first turned into flour and then water, sugar and flavoring were added to prepare the drink. After that, chemical composition analysis, mineral elements, antioxidant compounds, anti-nutritional compounds and sensory evaluation were performed on the produced sample. The total energy of the drink was also determined. The results of nutritional evaluation of produced drink showed that this drink is a rich source of protein (1.3%), minerals such as potassium (126.48 mg / 100g), magnesium (101.48 mg / 100g) and calcium (11/11). 81 mg / 100g). In addition, it contains antioxidant compounds with the following order: total phenol (66.78 mg / 100g), flavonoids (35.93 mg / 100g), tocopherol (17.35 mg / 100g), vitamin C (6.04 mg / 100g) and carotenoids (1.45 mg / 100g). The total energy of the drink was measured as 75.28 Kcal / 100ml. Since the anti-nutritional compounds of the prepared drink were very small and also due to the high score of general acceptance (4.3 out of 5) and its nutritional compounds, this drink can be considered as a new and nutritious product to meet the nutritional needs of people.
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Article Type: Original Research | Subject: Bioactive compounds
Received: 2021/08/10 | Accepted: 2021/09/14 | Published: 2022/01/9

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