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:: Volume 16, Issue 2 (Summer 2021) ::
Iranian J Nutr Sci Food Technol 2021, 16(2): 79-88 Back to browse issues page
Efficiency of Whole Melon Seed Flour in Formulation of Breakfast Cereals
E Milani1 , F Shahidi * 2, E Ansarifar3, M Khalilian , F Salehi4
1- Iranian Academic Center for Education Culture and Research (ACECR) of Mashhad, Iran
2- Department of Food Science, Faculty of Agriculture, Ferdowsi University, Mashhad, Iran 3- Assistant Professor, Social Determinants of Health Research Center, Department of Public Health, School of Health, Birjand University of Medical Sciences, Birjand, Iran , fshahidi@um.ac.ir
3- PhD student of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
4- M.Sc in Food Science and Technology, Faculty of Agriculture, Ferdowsi University, Mashhad, Iran
Abstract:   (929 Views)
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 benefits. The final product includes desired sensory characteristics and consumer acceptability.
Keywords: Extrusion, Snacks, Optimization, Melon seeds
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Article type: Research | Subject: Food Science
Received: 2020/07/8 | Accepted: 2020/12/27 | Published: 2021/06/22
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Milani E, Shahidi F, Ansarifar E, Khalilian M, Salehi F. Efficiency of Whole Melon Seed Flour in Formulation of Breakfast Cereals. Iranian J Nutr Sci Food Technol. 2021; 16 (2) :79-88
URL: http://nsft.sbmu.ac.ir/article-1-3085-en.html

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Volume 16, Issue 2 (Summer 2021) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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