The Use of Pumpkin and Melon Seeds Milk in The Field of Gastronomy

Year 2023, Volume: 6 Issue: 12, 475 - 482, 29.09.2023

Ayşe Aslı Karlı Banu Koç

Abstract

Consumers today want food that is not only natural, nutritious, and tasty but also produced with respect for the environment. Today, researchers are focusing on the development of alternative milk and dairy products from plant-based sources, as there are not enough milk sources, consumers have different dietary preferences (vegan/vegetarian diets) and allergens and sensitivities to dairy products (lactose intolerance). Vegetable milk products are products obtained by extracting fruit, vegetable, cereal or seeds with water. These products are rich in vitamins, minerals and fiber and are also known as functional foods. The seeds are a source of vitamins, minerals and proteins, which can make them a good substitute for milk, especially in areas with food shortages. In this study, it was aimed at obtaining milk from freeze-dried melon and pumpkin seeds, producing pudding with the obtained milk, and determining the sensory quality characteristics of the pudding. The total phenolic content and antioxidant activity values of the powder, milk and pudding samples were also determined. The highest antioxidant activity (45.11%) and the highest total phenolic content (1232 mg GAE/100 g) were found in melon seed powder. The pudding samples prepared from melon and pumpkin seed milk were rated as moderately/good acceptable products according to the score scale.

Keywords

Vegetable Milk, Melon Seed Powder, Pumpkin Seed Powder, Pudding

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