The DOI matches its Crossref record.
Effects of processing methods on the quality and acceptability of melon milk
Abstract
Physicochemical and sensory characteristics of melon milk samples prepared from toasted, autoclaved, boiled and germinated melon seeds were determined. The germinated melon milk (GMM) had higher protein and ash contents but lower pH and viscosity than the other treated milk samples. Toasting the melon seeds improved the ash, protein, total solids and soluble solids of melon milk more than the boiling and autoclaving processes. The mean sensory scores showed that the GMM was rated lower than the other types of processed milk samples for all the sensory attributes evaluated. The toasted melon milk (TMM) had higher sensory ratings for color, mouthfeel and flavor and was generally preferred to the other treated melon milk samples.
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“Pawpaw, banana and watermelon are tropical fruits with short shelf-lives under the prevailing temperatures and humid conditions in tropical countries like Nigeria.”
From Production of mixed fruit (pawpaw, banana and watermelon) wine using Saccharomyces cerevisiae isolated from palm wine (2015) · cites this paper as Akubor et al. 2003
In the citing paper
“These attributes compared favourably with the reports for other tropical wines (Akubor et al. 2003; Ray et al. 2011; Sahu et al. 2012; Panda et al. 2014a, b).”
From Production of mixed fruit (pawpaw, banana and watermelon) wine using Saccharomyces cerevisiae isolated from palm wine (2015) · cites this paper as Akubor et al. 2003
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Research works printed but not linked: 13
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Ogodo, A. C., Ugbogu, O. C., Ugbogu, A. E., & Ezeonu, C. S. (2015) · SpringerPlus · doi:10.1186/s40064-015-1475-8 · Cited by 64
Coelho, E., Vilanova, M., Genisheva, Z., Oliveira, J. M., Teixeira, J. A., & Domingues, L. (2015) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2015.02.020 · Cited by 42
Metadata
- Authors
- Akubor, P. I., & Ogbadu, R. L.
- Affiliations
- Federal Polytechnic, Idah (NG)
- Corresponding author
- Akubor, P.I.
- ORCID
- Akubor, P.I.
- Venue
- Plant Foods for Human Nutrition
- Published
- 2003-03
- Volume
- 58
- Issue
- 1
- Pages
- 1-6
- ISSN
- 0033-5134 (ISSN-L)
- 0921-9668
- 1573-9104
- OpenAlex
- W171017764
- Cited by
- 136
- References
- 0
- Citations by year
- 2025: 5 · 2024: 4 · 2023: 3 · 2022: 6 · 2021: 11 · 2020: 12 · 2019: 2 · 2018: 9 · 2017: 6 · 2016: 18 · 2015: 14 · 2014: 7 · 2013: 10 · 2012: 5
- FWCI
- 0.00
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Plant Foods for Human Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Health Sciences › Nursing › Nutrition and Dietetics › Food Science and Nutritional Studies
- Keywords
- melon seeds, seed processing, seed germination, autoclaving, boiling, protein content, ash content, viscosity, sensory acceptability, functional beverages
- MeSH terms
- Color, Consumer Behavior, Cooking, Food Handling, Humans, Hydrogen-Ion Concentration, Plant Extracts, Quality Control, Seeds, Taste, Viscosity, Germination, Cucumis
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- Akubor, P. I., & Ogbadu, R. L. (2003). Effects of processing methods on the quality and acceptability of melon milk. Plant Foods for Human Nutrition. https://doi.org/10.1023/a%3A1024063105507
