Abstract:

In this study, the possibility of using watermelon seed flour in cookie production was investigated. For this purpose, watermelon seeds ground into flour were used in cookie production by substituting wheat flour in 6 different ratios (0, 10, 20, 30, 40 and 50%) in the cookie formulation. It was determined that the ash, protein, fat, total dietary fiber, total phenolic content, antioxidant and phytic acid contents of cookie samples increased with the substitution of watermelon seed flour to the cookie formulation. Total dietary fiber, total phenolic content, antioxidant and phytic acid contents of samples with 50% watermelon seed flour substitute were found to be 18.58%, 76.83 mg/kg, 25.42% and 3.09 mg/g, respectively. It was determined that the L*, b* and a* color values and the hardness and fracturability values of the cookies decreased with the substitution of watermelon seed flour. Additionally, it was found that the thickness values decreased and the diameter value and spreading ratio increased in cookie samples with watermelon seed flour substituted. As a result of sensory analysis; it was observed that the sample with 10% watermelon seed flour substitution received the most approval in terms of general acceptability.

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