| Abstrakt: |
In this study, oils were produced from the melon seeds by cold press technique and physicochemical properties, compositions and sensorial properties of these oils, and physicochemical properties of the seeds and the press cakes were determined. In addition, the effects of the pre-treatments on the oil yield and on the properties of the seed, press cake and oil were compared with each other. It was observed that the contents of the melon seeds decreased significantly with the boiling pre-treatment. Press cakes were found to be rich in nutrition and they could be utilised in edible products. It was detected that oil yield obtained by the roasting pre-treatment was higher than that obtained by the boiling pre-treatment. Linoleic acid, β-sitosterol and α-tocopherol were determined as major fatty acid, sterol and tocopherol, respectively. It was observed that quantities of the phenolic compounds decreased significantly with boiling pre-treatment. Aromatic volatile compounds which have roasted/nutty and herbal/grassy/sour aroma descriptions were detected predominantly in roasted and boiled seed oils, respectively. According to the sensory analyses, melon seed oils were found to be low in the intensity of the sensory attributes. According to the consumer tests, it was observed that melon seed oils had intermediate scores and consumer satisfaction was moderate. In conclusion, it is thought that melon seeds could be used as a raw material for edible oil production. [ABSTRACT FROM AUTHOR] |
