Impact Of An Under-Explored Seed Protein: Seinat (Cucumis Melo Var. Tibish) Addition On The Physicochemical, Sensory And Nutritional Characteristics Of Wheat Flour Bread

The aim of this study was to evaluate the effect of supplementing wheat flour with 5, 10, and 15% seinat seed proteins on physicochemical, nutritional and sensory properties of bread. Seinat seeds protein concentrate (SSPC) and seinat seeds protein isolates (SSPI) were added to wheat flour (WF) to make bread. Dough characteristics were studied using a Brabender Farinograph and Extensograph. Loaves were prepared by using the straight dough procedure. Water absorption was increased (p<0.05) as the protein level in the blends increased. The dough stability time decreased (p<0.05) with addition of SSPC and SSPI. Addition of 15% SSPC and SSPI to WF did not have any effect on loaf sensory characteristics. WF protein content significantly increased on addition of SSPC and SSPI. The study demonstrated that addition of SSPC and SSPI increases essential amino acids, mineral, biological value and chemical score, thus improving the nutritional value of bread.