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Abstract

Physicochemical and sensory characteristics of melon milk samples prepared from toasted, autoclaved, boiled and germinated melon seeds were determined. The germinated melon milk (GMM) had higher protein and ash contents but lower pH and viscosity than the other treated milk samples. Toasting the melon seeds improved the ash, protein, total solids and soluble solids of melon milk more than the boiling and autoclaving processes. The mean sensory scores showed that the GMM was rated lower than the other types of processed milk samples for all the sensory attributes evaluated. The toasted melon milk (TMM) had higher sensory ratings for color, mouthfeel and flavor and was generally preferred to the other treated melon milk samples.

Spray dried melon seed milk powder: physical, rheological and sensory properties

“…Most of the panel preferred the colour of reconstituted milk obtained from Kırkağaç melon seed. This result was coherent with the findings of Akubor and Ogbadu (2003). Fresh milk obtained from Kırkağaç melon had appreciated much more by the panel.…”

“…Akubor and Ogbadu (2003) reported that the melon seeds could be used for emulsifying, flavoring, thickening in soups or as a snack after frying. The melon seed milk (MSM) which was one of the plant derived milk, had the potential to be nutritious and Highlights: • This study offers a different perspective for food wastes and by-products • Melon seed milk was converted to powder form without any additives • The limited shelf life of melon seed milk was extended by producing powder form • Melon seed milk powder was able to consume by vegans and lactoseintolerant people • In this study, melon seed was shown to be a new source for plant derived milk * Mehmet Koç mehmet197@gmail.com healthy beverage for vegan/vegetarian diet and/or people who have lactose intolerance.…”

“…Based on this study, total bacterial count in pasteurized MSM was duplicated in 2 days when it was stored at 10°C and MSM sample was kept its safety only 1 day at 30°C storage condition. The high pH and the water activity values of the beverages could establish convenient environment for microorganisms' sporulation or multiplication (Akubor and Ogbadu 2003). These conditions could shorten the shelf-life of beverages.…”

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

“…Combination of fermentation with other processing methods has more advantages. For example, fermentation followed by cooking was effective in increasing the digestibility of grain protein, bringing it nearly to the same level as meat(Khetarpaul & Chauhan, 1990; Osman, 2004; Yousif & El Tinayi, 2001, 2003) likely due to not only destruction of protease (trypsin) inhibitors (Khetarpaul & Chauhan, 1990; Osman, 2011) but also partial predigestion of grain proteins by bacteria during fermentation (Day & Morawicki, 2018). There is also reduction in tannins, oxalate, phytic acid, and carbohydrates which can complex with proteins and hence limiting accessibility by digestive enzymes (El‐Hag et al., 2002; Hassan, Yusuf, Adebolu, & Onifade, 2015; Osman, 2011; Sindhu & Khetarpaul, 2001).…”

Mulberry branch bark powder significantly improves hyperglycemia and regulates insulin secretion in type II diabetic mice

“…Other than the use of the mulberry leaf as a food for silkworms, its various parts, such as the root Cortex mori [3], stem or branch Ramulus mori [4], leaf Folium mori [5,6], and fruit Fructus mori [7], have many medicinal values, which have brought it to the attention of the modern drug industry. All parts of the plant can lower blood sugar and fat to a greater or lesser extent.…”