Development of High Protein Instant Oat Powder with Watermelon Seed

Tie, Darrick Shen Hui (2019) Development of High Protein Instant Oat Powder with Watermelon Seed. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

Text Darrick Tie Shen Hui_Full Text.pdf Restricted to Registered users only Download (923kB)

Abstract

This research study was carried out to develop “high protein instant oat powder” by using watermelon (Citrullus lanatus) seed as the functional ingredient. The objectives of the study were also to evaluate the total crude protein content, protein quality, protein functionality and antioxidant activity in the instant oat powder. Control sample (oat drink) was added with 3 different ratios (15%, 25%, and 35%) of watermelon seed (WS) and isolate watermelon seed protein (IWSP). In order to produce IWSP, the WS was first defatted, and then alkaline extraction method was used to extract the protein out from WS. The isoelectric point (pI) of the watermelon seed protein was estimated at pH 4.0, and thus the protein was isolated using isoelectric precipitation method, finally the IWSP was freeze dried. The addition of WS and IWSP significantly increased the total crude protein content and protein digestibility of the control sample. From DPPH, FRAP, TPC, and TFC results, it showed that both WS and IWSP enhanced the antioxidant activities of the samples, and the antioxidant activities drastically enhanced after in-vitro gastrointestinal digestion due to the liberation of protein hydrolysates. Proximate analysis and sensory evaluation were evaluated on the select treatments. The addition of the WS showed lesser preference over control sample due to the bitterness contributed by hytochemicals in WS. Moreover, the functional properties including water absorption capacity (WAC), oil absorption capacity (OAC), and shear viscosity of samples were also determined. Strong negative correlation between total crude protein and shear viscosity was discovered.