Kavun Atıklarının Bisküvi Üretiminde Kullanım Potansiyeli Üzerine Bir Araştırma

In this research, melon peel flour (MPF) (0, 2.5 and 5%) and melon seed flour (MSF) (0, 1.25 and 2.5%) as nutritionally and functionally valuable flours of food industry by-products were replaced by wheat flour in cookie formulation for producing value added products. Some physical, chemical and sensory properties of cookie samples were investigated. The results showed that the addition MPF could significantly decreased lightness, redness and increased in yellowness, while MSF addition gave higher lightness of cookie. MSF and MPF addition in cookie samples increased in diameter, decreased in thickness, which increased the spread rate values. Ash, protein, fat, energy total phenolic content, antioxidant activity, phytic acid, and minerals of cookie samples increased with MSF level, while carbohydrate and hardness values showed a reverse trend. Also cookies containing MSF and MPF had more desirable sensorial attributes than of control cookies.