Volume 13, Issue 47 (fall 2009)                   JCPP 2009, 13(47): 411-420 | Back to browse issues page


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Baghaee H, SHahidi F, Vriadi M, Nasiri Mahalati M. Formulation of Orange Beverage Based on Cantaloupe Seed and Evaluation of Its Properties During Storage Time. JCPP. 2009; 13 (47) :411-420
URL: http://jcpp.iut.ac.ir/article-1-1064-en.html

, fshahidi@ferdowsi.um.ac.ir
Abstract:   (21738 Views)
Cantaloupe (Cucumis melo L.) is one of the most important melons in Iran especially in Khorasan province. The cantaloupe seed is a good functional and nutritional source for human, having large amounts of essential amino acids and unsaturated fatty acids. In spite of nutritional and functional aspects, it does not have considerable applications in food industry yet. Cantaloupe seed milk's pH is about 6.8, so cannot be stored for a long time. In this work, pH of cantaloupe seed milk decreases to 4.15 in 3 treatments (citric acid, orange concentrate, and orange sacs) and a constant amount of lemon juice. At first, nutritive value of seed milk was measured. According to results, this milk is a good source of protein (1.52%), phosphorus (41/3 ppm) and potassium (17 ppm). After that, storage stability of cantaloupe seed beverage at refrigerator temperature (4 °C) for 42 days was evaluated by analyzing changes in the chemical, microbial and sensory properties. The results showed that the orange concentrate-cantaloupe seed beverage reached the highest score of total acceptance (3.67 on a 5-point hedonic scale). In these conditions, we couldn’t find any molds and yeasts in the samples, thus the shelf life of the mentioned beverage could be 6 weeks at 4 °C.
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Type of Study: Research | Subject: General

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