Quality Characteristics of Cantaloupe Seed Oil and Cookies Substituted with ground Full fat and Defatted Seeds.

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.