Summary investigation of the usage opportunities of melon seed sherbet (subye) in kefir making

In this study, the possibilities of using melon seed (inkpea) syrup, which can be used instead of kefir in kefir production, were investigated for the purpose of developing a functional food. In the study, cow's milk and melon seed sherbet (injection) and milk obtained with different ratios of them (A: 100% cow's milk (control), B: 75% cow's milk + 25% melon seed milk, C: 50% cow's milk + 50% melon seed milk, D: 75% melon seed milk + 25% cow's milk, E: 100% melon seed milk), kefir was produced and physicochemical analyzes were performed on the 1nd, 7th and 14th days of kefir stored at 4°C for 14 days. As physicochemical analysis, pH, dry matter, moisture, protein, serum separation, water holding capacity analyzes were made during storage. As sensory analysis, color, sweetness, sourness, odour, consistency, aroma and general desirability were examined. The highest serum separation was found in E: 100% melon seed milk sample. It was observed that the highest water holding capacity was in the A control kefir on the 1nd day of storage, and the lowest rate in the E kefir sample produced with 100% melon seed milk on the 14th day. Although there was a decrease in protein values depending on the storage period, an increase in protein was detected in the kefir samples with melon seed milk added on the 14th day. As a result of sensory test analysis, samples containing taste, color, aroma and general taste (B: 25% cow's milk + 75% melon seed milk and C: 50% cow's milk + 50% melon seed milk) received the highest scores after the control kefir. As a result, it has been shown that the ink pad obtained from melon seeds, which is seen as food waste, can be used as a substitute for cow's milk.