36E-35 |
|
D. V. BANGALORE, W. G. McGlynn, and D. D. Bellmer. Oklahoma Food and Agricultural Products Research and Technology Ctr., Oklahoma State Univ., 148 FAPC, Stillwater, OK 74078-6055 Watermelon seed offers nutritional and functional benefits on the basis of its oil, protein and fiber composition. One promising use of melon seed flour is in dough applications; currently this has not been investigated. The present work explores the effects of watermelon seed flour (both shell and kernel) on dough rheology. Watermelon seed flour was prepared by screening seeds from puree; washing, vacuum drying, (650 C/20'Hg/12-h), and cracking seeds (manually separating kernel from shell); separately grinding shells and kernels using a Grain-mill; and storing flour in air-tight containers. Flour from shells and kernels, individually and combined, was then mixed at 5, 7.5 & 10 % with wheat flour and the dough properties compared to wheat flour on a Farinograph (at standard 14% moisture conditions). Dough rheology results showing rheological indices, development-time, dough stability and breakdown-time were profiled on a Farinogram. Incorporation of shell flour increased the dough stability and breakdown-time at 5%, stabilized these properties at 7.5%, and decreased them at 10%. Dough development-time was increased slightly at 5% and stabilized at 7.5 & 10%. This was possibly due to the protein and fiber composition of the shell flour. Incorporation of kernel flour alone reduced the dough development-time slightly at all levels while reducing stability and breakdown-time substantially at 5% addition. This was perhaps due to the high oil content within the kernel causing a plasticizing effect. However, shell and kernel flour together (at 5% each) resulted in an overall increase in development-time, stability and breakdown-time. Our studies showed that adding watermelon seed flour at 10% (5% each of both shell and kernel flour) improved the functional properties of wheat flour dough. The addition of watermelon seed flour to wheat flour may offer functional advantages over wheat flour alone and also help in tailoring dough characteristics to selected cereal applications.
Session 36E, Fruit & Vegetable Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |