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Effect of Orange Peel Powder Incorporation on Physical, Nutritional and Sensorial Quality of Biscuits


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1 Department of Food Engineering and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
     

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Studies were conducted for incorporation of orange peel powder in biscuits. The orange peel powder was used in various proportion viz., 0, 5, 10, 15 and 20 per cent levels for incorporation in biscuits by replacing the maida. The orange peel powder and maida was analyzed for the proximate composition. The biscuits were prepared and were analyzed for its physical (diameter, thickness, and spared ratio), chemical (moisture, protein, fat, ash, fibre) and sensorial characteristics (appearance, colour, flavour, taste, texture). On the basis of overall sensory attributes, biscuits prepared with 10 per cent of orange peel powder were recorded higher acceptability as compared to other samples. It was also found that the spread ratio of the biscuits was decreased as the per cent of orange peel powder was increased. The increase in powder concentration, the protein, and fat content was decreased while the dietary fibre was increased. It was concluded that orange peel powder and refined wheat flour can be substituted upto 10 per cent in refined wheat flour to prepare orange peel powder without adversely affecting quality attributes.

Keywords

Peel Powder, Sensorial Characteristics, Spread Ratio, Dietary Fibres, Quality Attributes.
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  • Effect of Orange Peel Powder Incorporation on Physical, Nutritional and Sensorial Quality of Biscuits

Abstract Views: 304  |  PDF Views: 1

Authors

M. A. Zaker
Department of Food Engineering and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
A. R. Sawate
Department of Food Engineering and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
B. M. Patil
Department of Food Engineering and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
S. K. Sadawarte
Department of Food Engineering and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
R. B. Kshirsagar
Department of Food Engineering and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India

Abstract


Studies were conducted for incorporation of orange peel powder in biscuits. The orange peel powder was used in various proportion viz., 0, 5, 10, 15 and 20 per cent levels for incorporation in biscuits by replacing the maida. The orange peel powder and maida was analyzed for the proximate composition. The biscuits were prepared and were analyzed for its physical (diameter, thickness, and spared ratio), chemical (moisture, protein, fat, ash, fibre) and sensorial characteristics (appearance, colour, flavour, taste, texture). On the basis of overall sensory attributes, biscuits prepared with 10 per cent of orange peel powder were recorded higher acceptability as compared to other samples. It was also found that the spread ratio of the biscuits was decreased as the per cent of orange peel powder was increased. The increase in powder concentration, the protein, and fat content was decreased while the dietary fibre was increased. It was concluded that orange peel powder and refined wheat flour can be substituted upto 10 per cent in refined wheat flour to prepare orange peel powder without adversely affecting quality attributes.

Keywords


Peel Powder, Sensorial Characteristics, Spread Ratio, Dietary Fibres, Quality Attributes.

References