Development of defatted watermelon seed cake flour (Citrullus vulgaris) based RTE extruded snacks

Abstract

Defatted watermelon (Citrullus vulgaris) seed cake is an under-utilized by-product of watermelon oil extraction from watermelon seed. The extruded snacks were prepared by addition of defatted watermelon seed cake flour (DWCF) in rice-corn flour blend at 10, 20, 30 and 40% proportions for the preparation of extruded snacks. The optimal level of incorporation of DWCF in extruded snacks was found to be 20% (w/w) upon physical and sensory evaluation of the extrudates at 5% significance level. The proximate composition, mineral and fatty acid profiles were analyzed for control and 20% DWCF incorporated extruded snacks. The extruded snacks prepared using this optimal formulation was packed by nitrogen flushing and studied for properties such as proximate composition, peroxide value, hardness, colour (L * , a * and b * ) and sensory characteristics during 90 days of storage and compared with control extruded snacks based on rice-corn flour blend. As a result, the DWCF incorporated extruded snacks was found to remain in good condition till the end of storage period.