O A

435
Journal of Applied Sciences Research, 9(1): 435-443, 2013
ISSN 1819-544X
This is a refereed journal and all articles are professionally screened and reviewed
ORIGINAL ARTICLES
Quality Characteristics of Cantaloupe Seed Oil and Cookies Substituted with ground
Full fat and Defatted Seeds.
Hanan, M.A. Al-Sayed
Food Sci. Dept., Fac. of Agric., Ain Shams Univerisity, Shoubra El- Kheima, Cairo, Egypt
ABSTRACT
Some physicochemical characteristics and fatty acids profiles of cantaloupe seed oil as non conventional
source were investigated in this study. Quality characteristics of cookies substituted wheat flour with different
levels (5, 10, 15, 20, and 25) of full fat and defatted ground cantaloupe seeds were also considered. It was found
that ground cantaloupe seeds contained 29.47% oil and 20.06% protein. Moisture, ash, crude fiber and
carbohydrates contents were 5.79%, 3.84 %, 31.22 % and 9.62%, respectively. Cantaloupe seed oil is liquid at
room temperature (25ºC) and has yellow a color with agreeable flavours. Seed oil showed a refractive index
1.4740, low free fatty acids as oleic acid 0.22% and low peroxide value 1.08 meq / kg oil. Cantaloupe seed oil
had a high level of vitamin E (1771.55 μg/100g), and high oxidative stability index (OSI) at 100 ºC (12 h) The
cantaloupe seed oil contained 14.44% saturated fatty acids, with the major one being palmitic acid (9.38%)
followed by stearic acid (4.69%).While, it was high in unsaturated fatty acids 85.56%. Linoleic acid is the
major fatty acids in the cantaloupe seed oil (66.15 %) and oil was very poor in linolenic acid (0.28%). The
moisture content in cookies samples increased with increasing of the substitute level with full fat and defatted
ground cantaloupe seeds. Also, all cookies samples substituted wheat flour with 20% defatted ground
cantaloupe seeds hadmaximum w idth (5.60 cm) followed by (5.56cm). The higher thickness (0.81cm) was
recorded for full fat ground cantaloupe seeds at20 %.while, the maximum value of spread ratio (7.56) was
observed in cookies substituted flour with 10% defatted ground cantaloupe seeds. The results revealed that 15%
substituted wheat flour with full fat and defatted ground cantaloupe seeds produced acceptable cookies which
were not significantly different from the control sample.
Key words: Cantaloupe seed, oil, full fat, defatted, substituted, quality characteristics, cookies.
Introduction
One of the most common problems in food processing is the disposal of the sub products generated. This
waste material produces ecological problems, (Hussein et al., 2011). In the food processing industry, edible
portions of fruits are processed into products such as puree, canned slices, juice and pickles, whereas, seeds
often will be discarded as waste since it is not currently utilized for commercial purpose,(Ajila et al.,
2007).Seeds are promising source of useful compounds because of their favorable technological or nutritional
properties,(Schieber et al., 2011) A lot of work has been carried out on analysis of seed oils by number of
workers, primarily because of extensive demands for oils both for human consumption and for industrial
applications; consequently there is an increasing need to search for oils from non-conventional sources to
augment the available ones and also to meet specific application, (Kyari, 2008).Increased attention has focused
on the utilization of by–products and wastes from food processing as well as, under utilized agricultural
products. Obviously, such utilization would contribute to maximizing the available resources and result in the
production of various products for food or feed (Evangelos, 1986).
Vegetable oils are essential in meeting global nutritional demands and are utilized for many food and other
industrial purposes. The conventional sources of vegetable oil no longer meet the ever increasing demands of
domestic and sectors, (Idouraine et al., 1996). Therefore, the need exists to look for other sources to supplement
the supplies. Conventional oil seeds are of much concern to cope this
challenge. More recently, research
activities have focused on examining and characterizing new sources of edible oil ,( Gohari-Ardabili et al.,
2011).
Esuoso et al., (1998), reported that seeds of some species of cucurbitaceae can be the edible oil sources to
meet the increasing demands for vegetable oil. Many, cucurbitaceae produce seeds, rich in oil and protein.
Although none of these oils has been utilized on as industrial scale, many are used as cooking oil in some
countries in Africa and the Middle East ( Sawaya et al., 1983).
Corresponding Author: Hanan, M.A. Al-Sayed, Food Sci. Dept., Fac. of Agric., Ain Shams Univerisity, Shoubra ElKheima, Cairo, Egypt.
E-mail: [email protected] Tel: 01001864813 or 01061990654
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J. Appl. Sci. Res., 9(1): 435-443, 2013
Cantaloupe (Cucumis melo var. cantalupensis), referred only to the non-netted and it is the most popular
variety of melon in the USA.It is one of the most fruit crops worldwide due to its pleasant flavour and
nutritional value. Cantaloupes are a diverse group of fresh, dessert fruits (Vouldoukis et al., 2004) .Melon
seeds may be eaten as seeds or as fried cake prepared from milled seeds, (Okigbo, 1984). Ubbor and Akobundu,
(2009), used of composite flour from watermelon seed, cassava and wheat in the production of cookies.
Cookie is chemically leaved production, also known as biscuit. Generally the term biscuit is used in the
European countries and cookies in the USA. Biscuits and biscuit like products have been made and eaten by
man for centuries. Cookies are small round and flat cakes. Cookies are ideal for nutrient availability,
palatability, compactness and convenience. They differ from other baked products like bread and cakes because
of having low moisture content comparatively free from microbial spoilage and long shelf life of the product (
Hosney, 1986 ; Wade,1988 and Oyewole et al., 1996)
Shams El-Din and Yassen, ( 1997), used guava seeds in cookies preparation as wheat substitute. Also,
Atuonw and Akobundu, (2010), studied the chemical, nutritional and supplementary potential of defatted
pumpkin seed flour biscuit making.
The aim of this presented investigation was to evaluate some physicochemical characteristics and fatty
acids profiles of cantaloupe seed oil as non conventional source. In addition, to determine the quality
characteristics of cookies substituted wheat flour with different levels of full fat and defatted ground cantaloupe
seeds.
Materials and Methods
Materials:
Plant materials:
Full ripened fresh cantaloupe fruits (Cucumis melo var.cantalupensis ) was obtained from the local market ,
Cairo, Egypt. The seeds were cleaned and washed of any adhering residue and dried at 40º C in a drying air
oven for 24 h. Dried seeds were ground in a laboratory mill (ground full fat seeds).
Cookies ingredients:
Sucrose (commercial grade), shortening, fresh whole egg, baking powder (sodium bicarbonate and cream of
tartar) were purchased from local market .wheat flour (72% extraction) was obtained from the Cairo south
company of milling (El-Haram Milling).
Methods:
Extraction of cantaloupe seed oil:
The dried, clean cantaloupe seeds were finely ground (full fat cantaloupe seed) and soaked in hexan as a
solvent for 24h twice in dark place with gentle shaking at room temperature. Solvent was collected and
evaporated under vacuum in rotary evaporator and the obtained oil was dried over sodium sulfate anhydrous,
filtered and kept in brown glass till analysis. The residue was collected and dried at 40º C and was used as
ground defatted cantaloupe seeds
Preparation of cookies:
Cookies samples were prepared according to the modified method of Sukhcharn et al., (2008).The formula
used for cookies preparation included 100 g wheat flour different proportion of ground full fat or defatted seeds
and wheat flour presented in Table (1), 30g sugar, 35g shortening, 1g sodium chloride, 0.6g baking powder and
5 ml water to make required consistency of dough. Cookie dough was made in a laboratory mixer (Moulinex).
Shortening and sugar was creamed in a mixer for 2min at slow speed. Dough water containing the sodium
chloride was added to the resulting cream and mixed for 5min at high speed to obtain a homogeneous mixture.
Finally, wheat flour containing various proportions of ground full fat or defatted cantaloupe seeds, with baking
powder was added and mixed for 3min at medium speed. The cookies dough was rested for 30 min then sheeted,
cut, transferred to a lightly baking tray and baked at 205ºC for 12 min in LUXELL air oven model LX- 3575
made in Turkey. The baked cookies were cooled at room temperature before analysis.
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J. Appl. Sci. Res., 9(1): 435-443, 2013
Table 1: Treatments used for preparation cookies substituted wheat flour with cantaloupe seeds.
Treatments
Cookies Substitution
Wheat flour
Full fat cantaloupe seeds
(%)
Control
Zero
100
-
Defatted cantaloupe
seeds
-
1
2
3
4
5
5
10
15
20
25
95
90
85
80
75
5
10
15
20
25
-
6
7
8
9
10
5
10
15
20
25
95
90
85
80
75
-
5
10
15
20
25
Analytical methods:
Physicochemical characteristics of cantaloupe seed oil:
- The oil percentage of cantaloupe seeds was calculated according to (Tahira, et al., 2007), on the basis of
following formula:Percent oil in cantaloupe seeds (%) = weight of oil (g) / weight of sample (g) x 100
- Refractive Index at (25ºC), free fatty acid and peroxide value of cantaloupe seed oil were determined
using the official method of A.O.A.C (2007).
- Oxidative stability of cantaloupe seed oil was measured at 100 ºC by the Rancimat method using the
method described by Mendz et al., (1997).
- Vitamin E in cantaloupe seed oil was determined using HPLC system according to Pyka and
Sliwiok,(2001).
- Fatty acids of cantaloupe seed oil were determined using gas chromatography (Hewlett Packard 6890N,
Agilent Technologies, USA) were determined according to the method described in A.O.A.C (2007).
Chemical composition of ground cantaloupe seeds and cookies samples:
Chemical composition of ground cantaloupe seeds and cookies samples including the contents of moisture,
ash, crude protein, crude fat and crude fiber were determined according to A.O.A.C (2007). Carbohydrates were
determined by difference.
Physical characteristics of cookies sample:
The cookies samples width, thickness and spread ratio were determined according to A.A.C.C (1995).
Cookie width was measured by placing 6 cookies edge- to-edge to get the average width in centimeters. Cookie
thickness was measured by stacking 6 cookies on top of each other. Width divided by the thickness gave the
spread ratio.
Sensory evaluation of cookies samples
Ten panelists from the staff members of Food Science Department, Faculty of Agriculture, Ain Shams
University were asked to score the quality attributes of each cookie sample. Appearance, color, texture, flavour,
Crispness and overall acceptability were judged on a scale of 10 according to Meilgaard et al., (1999).
Statistical analysis:
Data were expressed as the mean + standard error (SE) of three replicates. The experimental data were
analyzed using Analysis of Variance and Duncan, Multiple ranges at (p ≤ 0.05). The data were analyzed
according to User’ Guide of Statistical Analysis System. (SAS, 2004).
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J. Appl. Sci. Res., 9(1): 435-443, 2013
Results and Discussion
Chemical composition of ground cantaloupe seeds:
Chemical composition of ground cantaloupe seeds are presented in Table (2).The ground cantaloupe seeds
contained 5.79± 0.05 % moisture, compared favorably with 4.85,5.21 and 6.10 reported for Colocynthis citrullus
from Akure, Cucumeropsis edulis and prumus amygdalus seeds flour respectively (Akpambang et al., 2008).
The protein content of cantaloupe seeds, 20.06 ±0.48% found in this study (Table 2), was in good
agreement with those indicated by (Ajayi et al., 2006), for cashew nuts (22.8%),cotton seed (21,9%) and higher
than those of sesame (18.7%) and animal proteins(16.0-18.0%) such as lamb ,fish and beef. Ash contents which
are indicates of mineral contents was 3.84 ± 0.04% for cantaloupe seeds (Table 2) this value, however,
compared favorably with those reported for Pruns amygdalus (3.34%) (Akpambang et al., 2008) and water
melon seeds which ranged between 2.31% to 3.76 %( Acar et al., 2012).On other hand, plant seeds are rich
source of lipids. The oil contents of cantaloupe seeds was found to be 29.47 ±0.61% (Table 2), this value fell in
the range reported for different species of cucurbita (9.8-52.1%) (Stevenson et al., 2007).Also the oil content of
cantaloupe seeds in the present study was found to exceed ,or be comparable to, that of some common edible
oils such as cottonseed (22-27%) safflower (30-35 %), soybean (18-22%)and olive (12-50%) (Nichols and
Sanderson, 2003).Therefore, the cantaloupe seeds can be consider as a potential source of vegetable oil for
domestic and industrial purposes. Cantaloupe seeds characterized by high level of crude fiber content (31.22 ±
0.67 %)and this value was in good agreement with those obtained for hulled cantaloupe seeds Acar,( 2012) On
other hand, carbohydrate contents was calculated to be 9.62 ± 0.09% .This value was higher than reported by
Lazos,(1986) for pumpkin(5,6%).
Table 2: Chemical composition of ground cantaloupe seeds.
Constituents
Moisture
Crude Protein
Ash
Crude Fat
Crude fiber
* Carbohydrates
Means of three replicates. ± Standard Error.
* Carbohydrates were calculated by difference
%
5.79 ± 0.05
20.06 ±0.48
3.84 ± 0.04
29.47 ±0.61
31.22 ± 0.67
9.62 ± 0.09
Some physical and chemical characteristics of cantaloupe seed oil:
Physical properties of lipids derive directly from their chemical structure and functional groups and greatly
influence the functions of lipids in foods and the methods required for their manipulation and processing. They
can also be used to assess the purity or quality of lipid material in reference to know standards or preferred
characteristics (Nichols and Sanderson, 2003).
Some physicochemical characteristics of cantaloupe seed oil are summarized in Table (3),and results show
that the percentage cantaloupe seed oil yields was 29.47%,this value fell in range(18-30%) reported for the olive
seed, cotton seeds and soy bean by Olawale and Sc,(2010). Cantaloupe seed oil was liquid at room temperature
(25ºC) and has yellow a color with agreeable flavours. Refractive index is used by most processors to measures
to measure the change in unsaturation as the fat or oil is hydrogenated. The refractive index of oils depends on
their molecular weight ,fatty acid chain length, degree of unsaturation ,and degree of conjugation (Nichols and
Sanderson, 2003).The cantaloupe seed oil showed a refractive index of 1.4740.This value in the range reported
for the pumpkin seeds oil(1.466-1.474)and it was lower than that reported for sunflower and olive oils; higher
than that for palm, palm kernel and coconut oils; and within range reported for canola ,rape seed and corn
oils(Nichols and Sanderson, 2003).
The free fatty acids as oleic acid in the cantaloupe seed oil was o.22% and it was considerably lower than
reported in pumpkin seed oil 0.39 % (Gohari-Ardabili et al ., 2011).The seed oil generally had low acid values
and corresponding low levels of free fatty acid in the oils which suggests low level of hydrolytic and lipolytic
activities in the oils. Thus, the cantaloupe seed oil could be good sources of raw materials for industries (Obasi
et al., 2012).Also, in Table (3), cantaloupe seed oil had low peroxide value 1.08meq / kg oil compared favorably
with the literature values 1.5308 meq / kg oil for melon Colocynthis citrullus (Obasi et al., 2012), 7.6 meq / kg
oil for Citrullus lanatus var.citroides (Acar et al., 2012) and 0.92 meq / kg oil for rice oil (Tahira, et al ., 2007).
The low peroxide value of cantaloupe seed oil is indicative of low level of oxidative rancidity of the oil and also
suggests the presence or high levels of antioxidant.
The oil oxidative stability index (OSI) is a criterion of oxidative stability of the oils and fats defined as the
hours for an oil sample to develop a measurable rancidity (Gohari-Ardabili et al ., 2011).The oxidative stability
index (OSI) at 100 ºC of cantaloupe seeds oil examined in this study was 12 h.
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Tocoppherol (vitamin E) homologues are phenolic antioxidants that occur naturally in vegetable oils and
provide some protection against oxidation by termination free radicals. The determination of tocopherol
homologues in the kernel is important owing their antioxidative effect and their positive nutrition influences in
human metabolism as biological antioxidants (Yoshida et al., 2006). As shown in Table (3), the cantaloupe seed
oil had a high level of vitamin E (1771.55 μg/100g), which be expected to contribute good oxidative stability of
the cantaloupe seed oil during storage and processing.
Table 3: Some physicochemical characteristics of cantaloupe seed oil.
Characteristics
Percentage (% )oil yield
State at (25ºC)
Color
Odor
Refractive index at (25ºC)
Free fatty acid % (as oleic acid)
Peroxide value (meq / kg oil)
*Oxidative stability (hr) at 100 ºC
Vitamin E (μg / 100g)
* Rancimat method
Values
29.47
Liquid
Yellow
Agreeable
1.4740
0.22
1.08
12.0
1771.55
Fatty acids composition of cantaloupe seed oil:
Table (4), demonstrates that, four major fatty acids, namely linoleic, oleic, palmitic and stearic were found
in the cantaloupe seed oil and they constituted 99.05% of all their fatty acids . The cantaloupe seed oil contained
14.44% saturated fatty acids, with the major one being palmitic acid (9.38%) followed by stearic acid
(4.69%).While, it was high in unsaturated fatty acids with a total content of 85.56% .This total content of the
unsaturated fatty acids was closer to that of other reported in pumpkin seeds oil 80.70%.(Gohari-Ardabili et al.,
2011).Linoleic acid (C18:2) is the major fatty acids in the cantaloupe seed oil (66.15 %) and it is an excellent
source of the linoleic acid. The linoleic acid content of cantaloupe seed oil is similar to that of those of corn,
cottonseed, sunflower, soy bean and sesame oils (linoleic acid is the most abundant) (Fokou et al., 2009).On
other hand, cantaloupe seed oil was very poor in linolenic acid (0.28%). Though, linolenic acid an omega-3 fatty
acid with positive health effects, it easily oxidized and it is undesirable in edible oils because of the off –
flavours and potentially harmful oxidation products formed, Warner and Gupta,(2003).Also, the level of other
fatty acids in the cantaloupe seed oil was very low similar to the results reported in the literature (Stevenson et
al., 2007).
Table 4: Fatty acids composition of cantaloupe seed oil.
Fatty acids
Palmitic acid C16:0
Palmitoleic acid C16:1
Margaric acid C17:0
Stearic acid
C18:0
Oleic acid
C18:1
Linoleic acid
C18:2
Linolenic acid C18:3
Arachidic acid C20:0
Eicosanoic acid C20:1
Behenic acid
C22:0
Saturated fatty acids
Unsaturated fatty acids
%
9.38
0.17
0.08
4.69
18.83
66.15
0.28
0.18
0.13
0.11
14.44
85.56
Quality characteristics of cookies samples:
Chemical composition of cookies samples:
Chemical composition of cookies substituted wheat flour with full fat and defatted ground cantaloupe seeds
are presented in Table (4).The results show that the moisture content of cookies samples increased with
increasing the substitute levels with full fat and defatted ground cantaloupe seeds than control sample. The
control sample showed the lowest values of moisture content 3.90%.Meanwhile, cookies substituted wheat flour
with 25% defatted ground cantaloupe seeds had significant higher moisture content (6.48%) followed by
cookies substituted wheat flour with 20% defatted ground cantaloupe seeds(5.89%). The increases in moisture
content of cookies substituted wheat flour with defatted ground cantaloupe seeds may be due to the ability of
high dietary fiber content in defatted cantaloupe seed to absorp water when compared to full fat. This
observation is agreed with those reported by Abdalla, (2007); Ajila et al.,(2008); Aziah and Koma,(2009)and
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J. Appl. Sci. Res., 9(1): 435-443, 2013
Ajila et al.,(2010). Also results showed that cookies substituted wheat flour with full fat and defatted ground
cantaloupe seeds had higher content of ash, protein and fat than that of cookies (control sample). Cookies
substituted wheat flour with 25% defatted ground cantaloupe seed had higher of ash and protein content (1.89
and 13.22), respectively, followed by cookies substituted wheat flour with 20% defatted ground cantaloupe
seeds (1.55% and 12.67). Whereas, fat content were higher in cookies substituted wheat flour with 25% full fat
ground cantaloupe seeds (24.01%) followed by cookies substituted wheat flour with 20% full fat ground
cantaloupe seeds (22.95%) as compared with cookies substituted wheat flour with all levels of defatted ground
cantaloupe seeds and control sample .Meanwhile, Cookies (control sample) and cookies substituted wheat flour
with 5% defatted ground cantaloupe seeds had higher contents of carbohydrates (67.51% and 66.14%),
respectively.
Table 4: Chemical composition of cookies substituted wheat flour with full fat and defatted ground cantaloupe seeds.
Treatments
Substit.
Moisture
Ash
Protein (%)
Fat
Carbohydrates (%)*
(%)
(%)
(%)
(%)
Control
Zero
3.90 h
0.76 i
9.23 i
18.60 k
67.51 a
Full fat cantaloupe seeds
5
4.60 fg
0.92 h
9.64 h
20.62 e
64.22 c
10
4.73 f
1.07 f
9.92 g
21.71 d
62.57 e
15
5.14 e
1.25 e
10.32 f
22.76 c
60.53 f
20
5.30 d
1.36 d
10.80 e
22.95 b
59.59 g
25
5.54 c
1.46 c
11.20 d
24.01 a
57.79 i
Defatted cantaloupe
Seeds
5
4.48 g
1.01 g
9.61 h
18.76 j
66.14 b
10
4.53 g
1.32 d
10.83 e
18.94 i
64.38 c
f
c
c
h
15
4.68
1.45
11.64
19.33
62.90 d
20
5.89 b
1.55 b
12.67 b
19.59 g
60.30 f
25
6.48 a
1.89 a
13.22 a
19.91 f
58.50 h
* : Mean in a column showing the same letter are not significantly different (P ≤ 0.05).
* Carbohydrates were calculated by difference.
Some physical characteristics of cookies samples:
Physical characteristics of cookies are important from both consumers as well as manufactures point of
view. The effect of substituted wheat flour with 5,10,15,20 and 25% full fat and defatted ground cantaloupe
seeds in physical characteristics was studied and the data are presented in Table (5). The results showed that all
full fat and defatted ground cantaloupe seeds treatments caused significant increase in cookies width as
compared with 5.26 cm for control and 5% of full fat and defatted ground cantaloupe seeds (5.25 cm and 5.32
cm), respectively. It clear that cookies substituted wheat flour with 20% defatted ground seeds had maximum
width (5.60 cm) followed by (5.56 cm) without significant difference with15% and 20% . While minimum
width (5.23 cm) was observed in cookies substituted wheat flour with 5% defatted ground cantaloupe seeds
without significant difference with control sample. It also, clears that cookies substituted wheat flour with
defatted ground cantaloupe seeds up to 5% and full fat ground cantaloupe seeds at all levels resulted in
significant increase in thickness when compared with 0.72cm for control. The higher thickness (0.81cm) was
recorded for full fat ground cantaloupe seeds at 20 %. The observation is agreement with those obtained by
(Ajila et al.,2008). On other hand, there was a decreasing trend in the spread ratio of cooking with proportionate
increase of substitution with full fat and defatted ground cantaloupe seeds. Whereas, the maximum value of
(7.56) for spread ratio was observed in cookies substituted flour with 10% defatted ground cantaloupe seeds.
While, minimum value (6.86) in cookies substituted flour with 20%full fat ground cantaloupe seeds. The results
of present study are quite close to the observation reported by Sekhon et al., (1997). The full fat and defatted
rice bran were blended in wheat flour at 5, 10 and 15% to prepare cookies. Spread cookies decreased with the
addition of rice bran.
Sensory evaluation of cookies samples:
Sensory evaluation results of the cookies samples are presented in Table (6).The result showed that no
significant differences were observed between cookies substituted wheat flour with 5%,10% and 15% full fat
and defatted ground cantaloupe seed and control sample in all sensory properties. Meanwhile, cookies
substituted wheat flour with up to 15% full fat and defatted ground cantaloupe seeds had significant lower value
for appearance, color, texture, flavour, crispness and overall acceptability. Results in Table (6) and Fig (1)
revealed that 15% substituted wheat flour with full fat and defatted ground cantaloupe seeds produced
acceptable cookies which were not significantly different from the control sample.
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J. Appl. Sci. Res., 9(1): 435-443, 2013
Table 5: Some physical characteristics of cookies substituted wheat flour with full fat and defatted ground cantaloupe seeds.
Treatments
Width (cm)
Thickness(cm)
Spread ratio
(Substit. %)
Control
Full fat cantaloupe
seeds
Zero
5.26 d
0.72 de
7.30 ab
5
5.25 d
0.73 cde
7.20 ab
5.43
bc
abcd
7.15 ab
5.56
a
0.79
ab
7.02 ab
20
5.56
a
0.81
a
25
5.48 ab
0.77 abcd
7.11 ab
5
5.23 d
0.70 e
7.49 a
10
15
0.76
6.86 b
Defatted cantaloupe
seeds
ab
7.56 a
10
5.48
15
5.52 ab
0.75 bcde
7.37 ab
20
5.60 a
0.77 abcd
7.22 ab
25
cd
abc
6.87 b
5.34
0.73
cde
0.78
* : Mean in a column showing the same letter are not significantly different (P ≤ 0.05).
Table 6: Means scores of sensory properties of cookies substituted wheat flour with full fat and defatted ground cantaloupe seeds.
Means* scores of sensory properties
Treatments
Substit.
Appearance
Color
Texture
Flavor
Crispness
Overall
(%)
acceptability
Control
Zero
8.8 a
9.0 a
8.8 ab
8.8 a
9.0 a
8.8 a
Full fat cantaloupe seeds
5
9.0 a
9.0 a
9.0 a
9.0 a
9.0 a
9.0 a
a
a
ab
a
a
10
8.6
9.0
8.8
8.6
8.6
8.8 a
15
8.6 a
9.0 a
8.8 ab
8.6 a
8.6 a
8.8 a
20
7.8 b
8.6 b
8.0 c
8.0 b
7.8 b
8.0 c
25
6.8 c
8.0 c
6.6 d
8.0 b
6.4 c
6.8 de
Defatted cantaloupe
seeds
5
9.0 a
9.0 a
9.0 a
9.0 a
9.0 a
9.0 a
10
8.4 ab
9.0 a
8.6 abc
9.0 a
8.6 a
8.6 abc
15
8.6 a
9.0 a
8.6 abc
8.8 a
8.4 a
8.6 abc
20
6.4 c
8.6 b
6.6 d
8.0 b
6.4 c
7.2 d
25
6.4 c
8.0 c
6.2 d
7.8 b
6.4 c
6.2 e
* : Mean in a column showing the same letter are not significantly different (P ≤ 0.05).
Fig. 1: Cookies substituted flour with full fat and defatted ground cantaloupe seeds.
442
J. Appl. Sci. Res., 9(1): 435-443, 2013
Conclusion:
From the present research work, it was concluded that ground cantaloupe seeds was rich in oil and protein
and, considering its fatty acid profile, it closes to cotton seed, corn, sesame, and sunflower and soybean oils.
According to physiochemical characteristics of cantaloupe seeds oil it can be considered as a new and valuable
source of edible oil. Also, it was concluded that substitution of wheat flour with full fat and defatted ground
cantaloupe seeds till 15% is possible without adversely affecting sensory characteristics of cookies. Cantaloupe
seeds substitution significantly improved the crud fiber, protein and ash content of the cookies. In addition, it
could be further processed into therapeutic functional food products.
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