Food Science Research Journal

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Studies on Exploration of Orange Pomace Powder on Physical, Sensorial and Nutritional Quality of Biscuits


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

   Subscribe/Renew Journal


Processing of fruit and vegetable produces large quantity of waste particularly citrus processing produces waste in the form of peel, seeds and pomace which can be the major source of phytochemicals and dietary fibres. The objective of the research was to utilize the orange pomace in the form of powder in biscuits. The orange pomace 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 pomace powder and maida were analyzed for the proximate composition. The biscuits were prepared and analyzed for its physical (diameter, thickness, and spread 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 pomace powder were recorded higher acceptability as compared to other samples. The spread ratio of the biscuits also decreased as the per cent of orange pomace powder was increased with the increase in powder concentration the protein, fat content was gradually, decreasing and the dietary fibre. Orange pomace powder can be substituted upto 10 per cent in wheat flour to prepare orange pomace powder biscuits without adversely affecting overall quality attributes.

Keywords

Pomace Powder, Sensorial Characteristics, Quality Attributes.
Subscription Login to verify subscription
User
Notifications
Font Size


  • AACC (2000). Official methods of analysis of AACC International, American association of cereal chemists. Washington D.C., U.S.A.

  • AOAC (1999). Official method of analysis, Association of Official Analytical Chemists. Washington D.C., U.S.A.

  • Ashoush, I.S. and Gadallah, M.G. E. (2011). Utilizationof mango peels and seed kernels powders as sources of phytochemicals in Biscuit.World J. Dairy & Food Sci., 6 :35-42.

  • Bhattacharya, S.C. and Dutta, S. (1949).Classification of citrus fruits of Assam. Directorate of agriculture, Assam. 40.

  • Blasi, D.I., Tanzi, V. and Lanzetta, M. (1997). A study on the production of agriculture residues in Italy. Biomass & Bioenergy, 12(5) : 313-386.

  • Gopalan, C., Rama Sastri, B.V. and Balasubramanian, S.C. (2004). Nutritive value of Indian ‘Foods. National Institute of Nutrition Press, Indian Council of Medical Research, Hyderabad (A.P.) India.

  • Hooda, S. and Jood, S. (2005). Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour. Food Chem., 90: 427-435.

  • Humaira, Gazalli, Malik, Altaf, Jala, Henna and Ambreen, M. (2013). Proximate composition of carrot pomace powder and Apple Pomace powder. Internat. J. Food Nutri. & Safety. Modern Science Press, 3(1): 25-28.

  • Leelavathi, K. and Rao, Haridas (1993). Development of high fibre biscuits using wheat bran. J. Food Sci. & Technol., 30 : 187-191.

  • Moore, G.A. (2001). Oranges and lemons: clues to the taxonomy of citrus from molecular markers. Trends Genetics, 17(9): 536-540.

  • Nassar, A.G., AbdEl-Hamied, A.A. and Naggar (2008). Effect of citrus by-products flour incorporation on chemical, rheological and organoleptic characteristics of biscuits. World J. Agric. Sci., 4 (5): 612-616.

  • National Horticulture Board (2015). Ministry of Agriculture, Government of India. Source: FAO Website -February 2015 (Data for 2012, 2013 N/A) and for India Data - (Data for 2013-14) Department of Agriculture and Cooperation.

  • Siles, J.A., Lopez, Q.L.I. and Thompson (2010). Biorefinery of waste orange peel. Critical Reviews in Biotechnol., 30: 63-69.

  • Vijayakumar, M.C., Peter, D. and John, S.M. (2013). Quality characteristics of biscuits prepared from oats and finger millet based composite flour. Internat. J. Engg. Sci. Technol., 3 : 677-683.


Abstract Views: 192

PDF Views: 0




  • Studies on Exploration of Orange Pomace Powder on Physical, Sensorial and Nutritional Quality of Biscuits

Abstract Views: 192  |  PDF Views: 0

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

Abstract


Processing of fruit and vegetable produces large quantity of waste particularly citrus processing produces waste in the form of peel, seeds and pomace which can be the major source of phytochemicals and dietary fibres. The objective of the research was to utilize the orange pomace in the form of powder in biscuits. The orange pomace 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 pomace powder and maida were analyzed for the proximate composition. The biscuits were prepared and analyzed for its physical (diameter, thickness, and spread 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 pomace powder were recorded higher acceptability as compared to other samples. The spread ratio of the biscuits also decreased as the per cent of orange pomace powder was increased with the increase in powder concentration the protein, fat content was gradually, decreasing and the dietary fibre. Orange pomace powder can be substituted upto 10 per cent in wheat flour to prepare orange pomace powder biscuits without adversely affecting overall quality attributes.

Keywords


Pomace Powder, Sensorial Characteristics, Quality Attributes.

References