WATERMELON SEED in THE EVALUATION of WASTES CONTRIBUTION

Authors

  • Hatice Kübra ERÇETİN Necmettin Erbakan Üniversitesi, Sosyal Bilimler Enstitüsü, Gastronomi ve Mutfak Sanatları Bölümü, Konya
  • Eda GÜNEŞ Necmettin Erbakan Üniversitesi, Turizm Fakültesi, Gastronomi ve Mutfak Sanatları Bölümü, Konya
  • Ayşe Büşra MADENCİ Necmettin Erbakan Üniversitesi, Sosyal Bilimler Enstitüsü, Gastronomi ve Mutfak Sanatları Bölümü

Keywords:

Nutrition, Recycling, Watermelon seed, Cookies

Abstract

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.

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Published

2019-12-30

How to Cite

ERÇETİN, H. K., GÜNEŞ, E., & MADENCİ, A. B. (2019). WATERMELON SEED in THE EVALUATION of WASTES CONTRIBUTION. SSD Journal, 4(17), 776–781. Retrieved from https://ssdjournal.org/index.php/pub/article/view/106

Issue

Vol. 4 No. 17 (2019): ssdjournal

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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