Food development and evaluation: biscuit, salpor and horchata-type drink made from melon seed flour (Cucumis melo)

Abstract

The work consisted on the development and evaluation of foods: biscuit, salpor and horchata-type drink, made from melon seed flour, as a diversification option in popular consumer products in El Salvador; at the same time, this represents an alternative to take advantage of the melon seed that, in general, is discarded.
To obtain flour, it began with the selection of melons, extraction of seeds, drying, grinding, sifting. Subsequently, it was used in different formulations in order to standardize and analyze the stability in combination with other ingredients. Sensory tests were then carried out on the products to determine the percentages of melon flour in the different recipes: 8.33% for biscuits; 5.04% for salpor and 2.02% for horchata.
Based on the physical chemical analysis carried out, melon seed flour contains nutritional properties such as proteins, carbohydrates, fats of vegetable origin (linoleic acid), which were transmitted to the processed products, thereby increasing the nutritional value.