Spray dried melon seed milk powder: physical, rheological and sensory properties

Melon seed milk (MSM) powder was produced by aiming to get alternative vegetable milk from crushed Kırkağaç (Cucumis melo subsp. melo cv. Kırkağaç) and Çeşme (C. melo subsp. melo cv. Çeşme) type melon seeds. MSM was converted to powder form via spray dryer at inlet air temperature of 150 °C, air flow rate of 473 l · h(-1), aspiration ratio of 24 m(3) · h(-1)and feed flow rate of 8 ml · min(-1) in order to extend the shelf life and usage area. The moisture content and water activity of samples changed in range of 2.1 to 2.4 % and 0.260 to 0.310, respectively. Bulk densities and the tapped densities of powders were ranged from 340 to 360 kg · m(-3) and 730 and 740 kg · m(-3). MSM powders showed poor flow behavior as determined from Carr Index. The particle densities of powders ranged between and 1069 kg · m(-3). Wettability time of powders was found as 7 s. The Bingham model was the best model fitted to rheological data of MSM beverages. Sensory evaluation test results showed that, the beverage obtained from reconstituted Kırkağaç powder achieved the highest score by panelists.