Use of melon seed flour in the production of confectionery cake

Southwest State University, 94, 50 Let Oktyabrya st., Kursk, 305040, Russia

^* Corresponding author: egor.mixajloff2015@yandex.ru

Abstract

It is reasonable to use secondary resources as a promising source of plant raw materials for creation of food products containing physiologically functional ingredients. Melon seeds obtained from industrial processing of fruits are the least studied. Oil seeds of melon crops such as pumpkin, watermelon and melon are valuable raw materials for producing and expanding the range of delicacy vegetable oils and high protein oilcakes that can be used in the form of flour. The seed kernel contains protein, the amino acid composition of which is unique. Its inclusion in food products makes it possible to compensate for the lack of vitamins, minerals and amino acids in the human body. This development is aimed at expanding the range of flour confectionery product - cake, using in its recipe the product of processing of secondary raw materials - melon seed flour. The article presents the product recipe, studies its chemical composition, biological and energy value, and substantiates the feasibility of using secondary raw materials. The ball and organoleptic techniques were used to evaluate the quality of the obtained product.