Vol. 8, Issue 5 (2020)
Development of defatted watermelon seed cake flour (Citrullus vulgaris) based RTE extruded snacks
Author(s): M Praveen Raja, Dr. A Karthiayani, Dr. P Selvan and Dr. V Nithyalakshmi
Abstract: Defatted watermelon (Citrullus vulgaris) seed cake is an under-utilized by-product of watermelon oil extraction from watermelon seed. The extruded snacks were prepared by addition of defatted watermelon seed cake flour (DWCF) in rice-corn flour blend at 10, 20, 30 and 40% proportions for the preparation of extruded snacks. The optimal level of incorporation of DWCF in extruded snacks was found to be 20% (w/w) upon physical and sensory evaluation of the extrudates at 5% significance level. The proximate composition, mineral and fatty acid profiles were analyzed for control and 20% DWCF incorporated extruded snacks. The extruded snacks prepared using this optimal formulation was packed by nitrogen flushing and studied for properties such as proximate composition, peroxide value, hardness, colour (L*, a* and b*) and sensory characteristics during 90 days of storage and compared with control extruded snacks based on rice-corn flour blend. As a result, the DWCF incorporated extruded snacks was found to remain in good condition till the end of storage period.
DOI: 10.22271/chemi.2020.v8.i5s.10494
Pages: 1379-1384 | 892 Views 339 Downloads
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How to cite this article:
M Praveen Raja, Dr. A Karthiayani, Dr. P Selvan, Dr. V Nithyalakshmi. Development of defatted watermelon seed cake flour (Citrullus vulgaris) based RTE extruded snacks. Int J Chem Stud 2020;8(5):1379-1384. DOI: 10.22271/chemi.2020.v8.i5s.10494
