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Journals / Food Health and Technology Innovations / 2026 / Cilt: 6 Sayı: 12

The Use of Pumpkin and Melon Seeds Milk in The Field of Gastronomy

Ayşe Aslı Karlı(GAZİANTEP ÜNİVERSİTESİ, TURİZM FAKÜLTESİ, GASTRONOMİ VE MUTFAK SANATLARI BÖLÜMÜ, GASTRONOMİ VE MUTFAK SANATLARI ANABİLİM DALI)0009-0004-6118-789X
Banu Koç(GAZİANTEP ÜNİVERSİTESİ, TURİZM FAKÜLTESİ, GASTRONOMİ VE MUTFAK SANATLARI BÖLÜMÜ, GASTRONOMİ VE MUTFAK SANATLARI ANABİLİM DALI)0000-0002-1239-3353
Pages
475–482
Publication Date
2023-09-29
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The pudding samples prepared from melon and pumpkin seed milk were rated as moderately/good acceptable products according to the score scale.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Consumers today want food that is not only natural, nutritious, and tasty but also produced with respect for the environment.
📊
Key Findings & Data:The highest antioxidant activity (45.11%) and the highest total phenolic content (1232 mg GAE/100 g) were found in melon seed powder.
💡
Conclusion & Impact:The pudding samples prepared from melon and pumpkin seed milk were rated as moderately/good acceptable products according to the score scale.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Vegetable Milk · Melon Seed Powder · Pumpkin Seed Powder

Abstract

Consumers today want food that is not only natural, nutritious, and tasty but also produced with respect for the environment. Today, researchers are focusing on the development of alternative milk and dairy products from plant-based sources, as there are not enough milk sources, consumers have different dietary preferences (vegan/vegetarian diets) and allergens and sensitivities to dairy products (lactose intolerance). Vegetable milk products are products obtained by extracting fruit, vegetable, cereal or seeds with water. These products are rich in vitamins, minerals and fiber and are also known as functional foods. The seeds are a source of vitamins, minerals and proteins, which can make them a good substitute for milk, especially in areas with food shortages. In this study, it was aimed at obtaining milk from freeze-dried melon and pumpkin seeds, producing pudding with the obtained milk, and determining the sensory quality characteristics of the pudding. The total phenolic content and antioxidant activity values of the powder, milk and pudding samples were also determined. The highest antioxidant activity (45.11%) and the highest total phenolic content (1232 mg GAE/100 g) were found in melon seed powder. The pudding samples prepared from melon and pumpkin seed milk were rated as moderately/good acceptable products according to the score scale.

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Cite This Article

Karlı, A. A., Koç, B. (2023). The Use of Pumpkin and Melon Seeds Milk in The Field of Gastronomy. Food Health and Technology Innovations, Cilt: 6 Sayı: 12, 475–482. https://ajindex.com/articles/1586218

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