Studies on the Human Acceptability of the Watermelon Seed Kernel Products
@inproceedings{Biswas2016StudiesOT, title={Studies on the Human Acceptability of the Watermelon Seed Kernel Products}, author={Reetapa Biswas and A. Ganguly and Santa Datta}, year={2016} }
Watermelons have become synonymous with summer. The watermelon seeds can be a quite frustrating experience when we are eating the sweet, refreshing fruit and have to pause to take out the tiny seeds scattered in the fruit. So the seeds are thrown away and neglected having no idea of its nutritional value. The objective of the present study is to incorporate the unconventional, cheap, thrown away and locally available watermelon seed kernels into our regular diet for achieving good nutrition. A…
References
SHOWING 1-10 OF 11 REFERENCES
Using Free Fat Watermelon (Citrullus Vulgaris) Seed Kernels in Preparing High Protein Biscuits
- Chemistry
- 2004
Five biscuits formulas containing wheat flour, free fat watermelon (Citrullus vulgaris) seed kernels flour in addition to other cereals, rice , corn and chick-pea, were suggested in this study to…
Effect of Watermelon (Citrullus Vulgaris) Seed Kernels on Serum Lipid Profile and Body Weight of Male Albino Rats
- Biology
- 2015
Citrulline and Arginine in watermelon seeds may be the major factor of these beneficial effects related to lipid profile and Stimulatory effect on growth may be due to the presence of good quality protein (evidenced by increased PER) and high amount of fat.
Development of nutritious snacks by incorporation of amaranth seeds, watermelon seeds and their flour
- Medicine
- 2014
It is concluded that amaranth seeds and watermelon seeds can be suitably incorporated in various developed products as well as improve their nutritional composition.
Nutritional potential, bioaccessibility of minerals and functionality of watermelon (Citrullus vulgaris) seeds
- Chemistry
- 2011
Characteristics and composition of watermelon, pumpkin, and paprika seed oils and flours.
- MedicineJournal of agricultural and food chemistry
- 2001
Flour samples could be potentially added to food systems such as bakery products and ground meat formulations not only as a nutrient supplement but also as a functional agent in these formulations.
Ramasastri and S.C. Balasubramaniam, “Nutritive Value of Indian Foods
- Hyderabad:National Institute of Nutrition,
- 1971
Diet and risk of ischemic heart disease in India.
- MedicineThe American journal of clinical nutrition
- 2005
A Manual Of Laboratory Technique
- NIN,Hyderabad, pp
- 2003