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Sadawarte, S. K.
- Utilization of Orange (Citrus sinesis) Peel Powder as a Source of Dietary Fibre and its Effect on the Cake Quality Attributes
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Authors
Affiliations
1 Department of Food Engineering and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidhyapeeth, Parbhani (M.S.), IN
1 Department of Food Engineering and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidhyapeeth, Parbhani (M.S.), IN
Source
International Journal of Agricultural Sciences, Vol 13, No 1 (2017), Pagination: 56-61Abstract
Studies were conducted for incorporation of orange peel powder in cake. The orange peel powder was used in various proportion viz., 0, 5, 10, 15 and 20 per cent levels for incorporation in cake by replacing the maida. The orange peel powder and maida was analyzed for the proximate composition. The cakes were prepared and were analyzed for its physical (specific volume, volume and weight), chemical (moisture, protein, fat, ash, fibre) and sensorial characteristics (appearance, colour, flavour, taste, texture). On the basis of overall sensory attributes, cakes prepared with 10 per cent of orange peel powder were recorded higher acceptability as compared to other samples. 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
Orange Peel Powder, Sensory Evaluation, Quality Attributes.
References
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- Bandyopadhyay, Kakali, Chaitali, C. and Sagarika, B. (2014). Fortification of mango peel and kernel powder in cookies formulation. J. Acad. & Indust. Res., 5 (2) : 661-668.
- 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 & Bio Energy, 12 (5) : 313-386.
- Camire, M.E. and Flint, S.I. (1991). Thermal processing effects on dietary fibre composition and hydration capacity in corn meal, oat meal and potato peels. Cereal Chem., 68 : 645–647.
- Camire, M.E., Violette, D., Dougherty, M.P. and McLaughlin, M.A. (1997). Potato peel dietary fibre composition: Effects of peeling and extrusion cooking processes. J. Agric. Food Chem., 45 : 1404–1408.
- Chantaro, P., Devahastin, S. and Chiewchan, N. (2008). Production of antioxidant high dietary fibre powder from carrot peels. LWT - Food Sci. & Technol., 41 : 1987-1994.
- Chau, C. F. and Huang ,Y. L. (2003). Comparision of the chemical composition and physiochemical properties of different fibres prepared from peel of Citrus sinesis. J. Agric. Food Chem., 51 (2) : 2615-2618.
- El-Refai, A.A., El-Bastawesy, A. and Zakaria, M.M. (2006). Evaluation of some food processing wastes as sources of dietary fibres. J. Agric. Sci., 31 : 6505-6515.
- Fernandez-Gines, J. M., Fernadez-Lopez, J., Sayas- Barbera, E. and Perez-Alvarez, J. A. (2003). Effects of storage conditions on quality characteristics of bologna sausages made with citrus fibre. J. Food Sci., 68 (2) : 710–715.
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- 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 Nutr. & Safety, Modern Science Press, 3 (1) : 25-28.
- Kuniak, L. and Marchessault, R. H. (1972). Study of crossing linking reaction between epichorhydrin and starch. Starke, 4 : 110-116.
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- 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 Co-operation.
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- Sharoba, A.M., Farrag, M.A. and Abd El-Sala, A. M. (2013). Utilization of some fruits andvegetables waste as a source of dietary fibre and its effect on the cake making and its quality attributes. J. Agroalimentary Process. & Technol.,19(4): 429 - 444.
- Siles, J.A., Lopez, Q. L. and Thompson (2010). Biorefinery of waste orange peel. Critical Rev. Biotechnol., 30: 63-69.
- Sloan, E. (2001). Dietary fibre moves back into mainstream. Food Technol., 55 (7): 18.
- Sosulski, F.W. and Wu, K.K. (1988). High-fibre breads containing field pea hulls, wheat, corn and wild oat brans. Cereal Chem., 65 : 186–191.
- 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.
- Studies on Exploration of Orange Pomace Powder on Physical, Sensorial and Nutritional Quality of Cookies
Abstract Views :325 |
PDF Views:1
Authors
Affiliations
1 Department of Food Engineering and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Food Engineering and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 7, No 2 (2016), Pagination: 184-188Abstract
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 phyto-chemicals and dietary fibres. The objective of the research was to utilize the orange pomace in the form of powder in baked item. The orange pomace powder was used in various proportion viz., 0, 5, 10, 15 and 20 per cent levels for incorporation in cookies by replacing the maida. The orange pomace powder and maida were analyzed for the proximate composition. The cookies 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 cookies prepared with 10 per cent of orange pomace powder was recorded higher acceptability as compared to other samples. The spread ratio of the cookies 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 cookies without adversely affecting overall quality attributes.Keywords
Pomace Powder, Sensorial Characteristics, Quality Attributes.- Studies on Effect of Orange (Citrus sinensis) Pomace Powder on Physical, Chemical and Nutritional Quality Attributes of Cake
Abstract Views :304 |
PDF Views:2
Authors
Affiliations
1 Department of Food Engineering and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidhyapeeth, Parbhani (M.S.), IN
1 Department of Food Engineering and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidhyapeeth, Parbhani (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 7, No 2 (2016), Pagination: 204-209Abstract
Studies were conducted for incorporation of orange pomace powder in cake. The orange pomace powder was used in various proportion viz., 0, 5, 10, 15 and 20 per cent levels for incorporation in cake by replacing the maida. The orange pomace powder and maida was analyzed for the proximate composition. The cakes were prepared and were analyzed for its physical (specific volume, volume and weight), chemical (moisture, protein, fat, ash, fibre) and sensorial characteristics (appearance, colour, flavour, taste, texture). On the basis of overall sensory attributes, cakes prepared with 10 per cent of orange pomace powder were recorded higher acceptability as compared to other samples. The increase in powder concentration, the protein and fat content was decreased while the dietary fibre was increased. It was concluded that orange pomace powder and refined wheat flour can be substituted upto 10 per cent in refined wheat flour to prepare orange pomace powder without adversely affecting quality attributes.Keywords
Orange Pomace Powder, Sensory Evaluation, Quality Attributes.- Effect of Orange Peel Powder Incorporation on Physical, Nutritional and Sensorial Quality of Biscuits
Abstract Views :400 |
PDF Views:1
Authors
Affiliations
1 Department of Food Engineering and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Food Engineering and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
Food Science Research Journal, Vol 8, No 2 (2017), Pagination: 160-165Abstract
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
- Ajila, C.M., Leelavathi, K. and Rao, Prasada (2008). Improvement of dietary fibre content and antioxidant properties in soft dough biscuit with the incorporation of mango peel powder. J. Cereal Sci., 48: 319-326.
- AOAC (1999). Official method of analysis, Association of Official Analytical Chemists. Washington D.C.
- Ashoush and Gadallah, G. (2011). Utilization of mango peels and seed kernels powders as sources of phytochemicals in biscuit.World J. Dairy & Food Sci., 6 (1) : 35-42.
- Block, G., Patterson, B. and Subar, A. (1992). Fruit, vegetables and cancer prevention: a review of the epidemiological evidence. Nutri. Cancer, 18 : 1-29.
- Braddock, R.J. (1999). Handbook of citrus by-products and processing technology. John Wiley and Sons, Cambridge University Press.
- Gandhi, A.P., Kotawaliwale, N., Kawalkar, J. and Nadh, Raghu (2001). Effect of incorporation of defatted soy flour on the quality of sweet biscuits. J. Food Sci. & Technol., 38 (2) : 502-503.
- 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.
- Gorinstein, S.O., Martin-Belloso, Park, Y.S. and Trakhtenberg (2001). Comparision of some biochemical characterstics of different citrus fruits. Food Chem., 74: 309–315.
- Hassan, F.A., Ismail, A., Abdul Hamid, S. and Al-sheraji, H. (2011). Characterization of fibre-rich powder and antioxidant capacity of Mangifera pajang K. fruit peels. Food Chem., 126 : 283-288.
- 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.
- Kakali, Bandyopadhyay, Chaitali, C. and Sagarika, B. (2014). Fortification of mango peel and kernel powder in cookies formulation. J. Academia & Industrial Res., 5 (2) : 661-668.
- 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.
- Senevirathne, M., Jeon, Y.J. and Kim, S.H. (2009). Antibacterial effect of citrus press cakes dried by high speed and far-infraresradiation drying methods. J. Food Engg., 92: 157-163.
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- Studies on Exploration of Orange Pomace Powder on Physical, Sensorial and Nutritional Quality of Biscuits
Abstract Views :272 |
PDF Views:0
Authors
Affiliations
1 Department of Food Engineering and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Food Engineering and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
Food Science Research Journal, Vol 8, No 2 (2017), Pagination: 266-270Abstract
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
- 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.