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Effects of processing methods on the quality and acceptability of melon milk

机译：加工方法对甜瓜奶品质和可接受性的影响

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摘要

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.
机译：测定了从烘烤，高压灭菌，煮沸和发芽的瓜子种子制备的瓜乳样品的理化和感官特性。与其他处理过的牛奶样品相比，发芽的甜瓜牛奶（GMM）具有较高的蛋白质和灰分含量，但pH和粘度较低。烤瓜子比煮沸和高压灭菌过程更多地改善了瓜乳的灰分，蛋白质，总固体和可溶性固体。平均感官评分显示，对于所有评估的感官属性，GMM的评分均低于其他类型的加工牛奶样品。烤哈密瓜牛奶（TMM）在颜色，口感和风味方面具有较高的感官等级，通常优于其他经过处理的哈密瓜牛奶样品。

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