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.