Official websites use. Share sensitive information only on official, secure websites. Watermelon seeds represent a major by-product of the processing waste and contain high amount of nutritional proteins. Protein rich cereal based products are in demand due to their health promoting benefits.
With this aim, wheat flour was fortified with watermelon seed protein concentrates 2. Sensory scores of the cookies showed that protein concentrate may be added up to 7. This study revealed that watermelon protein concentrates can be fortified with protein concentrates upto 5—7.
Keywords: Watermelon seed protein concentrates, Protein fortification, Dough rheology, Cookie texture. Consumer demand for protein rich food has increased due to due to concerns of diabetes, obesity, coronary heart disease, cancers, hypertension and reduction of LDL cholesterol Zucco et al. The other advantage with high protein intake is stronger feeling of satiety as compared to a carbohydrate based food with a similar calorific value.
The fabrication of protein rich food has squeezed due to limited availability of inexpensive proteins in a number of developing countries. This has invoked interest to search cheap and nutritional protein sources from the underutilized crops and food processing waste streams Wani et al. Watermelon seed oil cake, the residual of oil pressing represents poorly utilized industrial by-product mainly used for animal feeding Wani et al. The extraction of watermelon seed cake proteins is promising in developing countries to extract the low cost nutritive proteins Wang and Ng ; Wani et al.
Alkaline extraction of proteins is receiving criticism due to its adverse effect on essential amino acids. New extraction methods using enzymes and salts are explored to replace the NaOH assisted protein extraction. The watermelon seed proteins mainly comprise of globulins and glutelins, which are readily digestible with high amino acid score El-Adawy and Taha, ; Wani et al. These proteins have excellent thermal and functional properties for the production of high quality protein products Giami and Barber ; Wani et al.
