Development of defatted watermelon seed cake flour (Citrullus vulgaris) based RTE extruded snacks

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dc.contributor.authorPraveen Raja, M
dc.contributor.authorKarthiayani, A
dc.contributor.authorSelvan, P
dc.contributor.authorNithyalakshmi, V
dc.contributor.authorTANUVAS
dc.date.accessioned2020-10-31T11:26:52Z
dc.date.available2020-10-31T11:26:52Z
dc.date.issued2020
dc.descriptionTNV_IJCS_2020_8(5)1379-1384en_US
dc.description.abstractDefatted 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.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810154072
dc.keywordsExtruded snacks, watermelon, storage study, utilization, defatted, oil seed cakeen_US
dc.language.isoEnglishen_US
dc.pages1379-1384en_US
dc.relation.ispartofseries;5
dc.subjectVeterinary Scienceen_US
dc.titleDevelopment of defatted watermelon seed cake flour (Citrullus vulgaris) based RTE extruded snacksen_US
dc.title.alternativeInternational Journal of Chemical Studiesen_US
dc.typeArticleen_US
dc.volume8en_US
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