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Abstract


WATERMELON SEED ın THE EVALUATION of WASTES CONTRIBUTION

Watermelon seeds, which are seen to as food waste, are used in many sectors. In this study, cookies were made with watermelon seed flour (5% and 10%), which was designed as an alternative safe by-product. Sensory analysis of cookies was conducted in 2019 with 10 panelists. The results were evaluated statistically. It was found that cookies with watermelon seed additives were welcomed by the panelists (taste and hardness, p <0.1). It is determined that consumers can be used as food additives even if there is no positive approach to waste materials.



Keywords
Nutrition, Recycling, Watermelon seed, Cookies



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