title: Influence of watermelon seed protein concentrates on dough handling, textural and sensory properties of cookies.
abstract: Fruit processing wastes contain numerous by products of potential use in food & allied industry. 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 (2.5 %, 5 %, 7.5 % and 10 % levels) to prepare cookies with desirable physical, nutritional, and textural and sensory properties. Substitution levels of 5 % and 10 % significantly (p ≤ 0.05) increased the dough stability and mixing tolerance index, however pasting properties and dough extensibility decreased considerably above 5 % substitution levels. Cookie fracture force (kg) increased significantly (p ≤ 0.05) above 5 % fortification levels. Cookie spread factor (W/T) increased from 2.5 % to 7.5 % fortification levels, further increase showed negative impact. Sensory scores of the cookies showed that protein concentrate may be added up to 7.5 % fortification levels. This study revealed that watermelon protein concentrates can be fortified with protein concentrates upto 5-7.5 % levels in cookies to improve their protein quality.
authors.affiliation: Process Development for Plant Raw Materials, Fraunhofer Institute for Process Engineering & Packaging IVV, 85354 Freising, Germany ; Food Packaging Technology, Technical University of Munich, Freising-Weihenstephan, Germany ; Department of Food Technology, Islamic University of Science & Technology, Awantipora, J&K India.
authors.forename: Ali Abas
authors.initials: AA
authors.lastname: Wani
authors.affiliation: Department of Food Science & Technology, Guru Nanak Dev University, Amritsar, Punjab India.
authors.forename: D S
authors.initials: DS
authors.lastname: Sogi
authors.affiliation: Process Development for Plant Raw Materials, Fraunhofer Institute for Process Engineering & Packaging IVV, 85354 Freising, Germany ; Food Packaging Technology, Technical University of Munich, Freising-Weihenstephan, Germany.
authors.forename: Preeti
authors.initials: P
authors.lastname: Singh
authors.affiliation: Department of Food Technology, Guru Jambheshwar University of Science & Technology, Hisar, Haryana India.
authors.forename: B S
authors.initials: BS
authors.lastname: Khatkar
keywords: Cookie texture; Dough rheology; Protein fortification; Watermelon seed protein concentrates
references.citation: J Agric Food Chem. 2001 Mar;49(3):1253-9
references.pmid: 11312845
references.citation: Peptides. 2003 Jul;24(7):969-72
references.pmid: 14499274
references.citation: J Sci Food Agric. 2011 Jan 15;91(1):113-21
references.pmid: 20824684
references.citation: J Nutr. 1973 Apr;103(4):530-5
references.pmid: 4571427