Assessment of Physicochemical and Sensory Quality of Muskmelon Cake

Abstract

Muskmelon has ribbed, netted, or smooth skin, as well as a sweet or bland flavor and a musky scent. Muskmelon is a good source of carotenes, apocarotenoids, ascorbic acid, flavonoids, terpenoids, chromone derivatives, carbohydrates, amino acids, fatty acids, phospholipids, glycolipids, volatile components, and other minerals. It has also been proven to have medicinal qualities such as analgesic, anti- inflammatory, antioxidant, free radical scavenging, anti-platelet, anti-ulcer, anti-cancer, antimicrobial, hepato protective, diuretic, and hepato protective. Tere for the aim of this study was to cake using muskmelon. It is found that the newly developed cake has very palatable sensory features. None of the participants disliked the cake, and 55% of participants said it was quite delicious. According to its physicochemical characteristics, it is a good source of health and will keep the user hydrated. The developed cake was also very similar to commercial cake of Bangladesh in terms of physicochemical properties. The pH ranged was from 4.4 to 6.5; moisture level was around 65%, and brix level of 28. Muskmelon Cake had a little lower acidity than other cakes, around 0.1 percent. Muskmelon Cake has a far higher mineral content since the ash content was higher.