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Sudhakar, G.
- Physico-Chemical and Functional Properties of Watermelon (Citrullus lanatus) Seed-Oil
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Authors
Affiliations
1 Department of Food and Nutritional Sciences, Acharya Nagarjuna University, GUNTUR (A.P.), IN
2 Department of Food and Nutritional Science, Acharya Nagarjuna University, GUNTUR (A.P.), IN
3 Department of Environmental Sciences, Acharya Nagarjuna University, GUNTUR (A.P.), IN
1 Department of Food and Nutritional Sciences, Acharya Nagarjuna University, GUNTUR (A.P.), IN
2 Department of Food and Nutritional Science, Acharya Nagarjuna University, GUNTUR (A.P.), IN
3 Department of Environmental Sciences, Acharya Nagarjuna University, GUNTUR (A.P.), IN
Source
Food Science Research Journal, Vol 7, No 1 (2016), Pagination: 85-88Abstract
Citrullus lanatus (water melon) is popular fruit and the seeds were rich in oil and protein, this oil could be exploited as edible oil. Citrullus lanatus contains about 6 per cent sugar and 92 per cent water by weight. As with many other fruits, it is a source of vitamin C. The seed being an excellent source of energy and the dried composition of watermelon per 100 g edible portion (50-70% of the mature fruit) include: water 91.5 g, energy 134 KJ (32 kcal), protein 0.6 g, fat 0.4 g, carbohydrates 7.20 g. The favorable functional properties makes the seed and the oil suitable for human consumption and therefore the result of this research work would provide further information on the domestic and industrial usage of the seed and seed-oil.Keywords
Watermelon Seed, Seed-Oil Characteristics, Functional Properties, Physico-Chemical, Quality.
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