KAVUN ÇEKİRDEĞİ TOZUNUN ERİŞTENİN BAZI ÖZELLİKLERİNE ETKİSİ.

In this study, it is aimed to increase the dietary fiber, fat, mineral and protein contents of the noodles produced by the use of melon seed powder (MSP) in different levels (10%, 20%, 30% and 40%), to emphasize the importance of waste assessment and to give functional properties to the noodle. With the addition of MSP compared to control noodles, protein (12.34-16.71%), total dietary fiber (4.03- 10.17%), fat (3.76-19.12%) and mineral content of noodles changed significantly. The use of MSP decreased the brightness of the noodles but increased the redness and yellowness color values. As the level of MSP increases, the amount of substance passing into the water was increased. The highest score for noodles in terms of sensorial properties were observed in control, while the lowest score is 40% MSP added noodles. The most desired formulation in the application was the formulation containing 10% MSP. [ABSTRACT FROM AUTHOR]