Effect of addition of mosambi (<i>Citrus limetta</i>) peel powder on textural and sensory properties of papaya jam

Younis, Kaiser; Islam, Rayees Ul; Jahan, Kausar; Yousuf, Basharat; Ray, Aradhita

doi:10.1080/23311932.2015.1023675

Cited by 44 publications

(36 citation statements)

References 13 publications

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“…Fruit residues are also sources of bioactive compounds, especially flavonoids and phenolic acids [16]. Previous research has shown the positive effects of adding Citrus fruit peel to several products such as crackers [17], meatballs [18], marmalade [19], jam [20,21], and yogurt [22]. In a study by Younis et al [20], the addition of sweet lemon peel in jam increased firmness and chewability, thus improving quality.…”

Section: Introductionmentioning

confidence: 99%

Addition of Orange Peel in Orange Jam: Evaluation of Sensory, Physicochemical, and Nutritional Characteristics

Teixeira¹,

Santos²,

Nunes³

et al. 2020

Molecules

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Orange is highly nutritious and a source of phytochemical compounds. However, its by-products are usually discarded. In this study, we evaluated the effect of orange peel (OP) addition in orange jam on sensory, physicochemical, and nutritional characteristics. Four jam formulations were elaborated with different OP levels: OP0 (standard), OP4, OP8, and OP12 (Orange Peel 0, 4, 8 and 12%, respectively). All samples were evaluated for sensory acceptability, and physicochemical and nutritional composition. The addition of 12% orange peel in jam reduced (p < 0.05) the acceptability for all evaluated attributes, as well as overall acceptance and purchase intention. However, OP utilization increased (p < 0.05) the levels of water activity, soluble solids, titratable acidity, and sugars. Soluble solids/titratable acidity ratio, luminosity (L*), and yellow content (b*) decreased in all added OP jams, while red content (a*) increased. No change in the pH and moisture values of the product were observed after OP addition. Ash, protein, lipid, dietary fiber, ascorbic acid, carotenoids, phenolic compounds, and antioxidant capacity values increased after OP addition, while carbohydrate and energy content decreased. A texture test showed that adhesiveness decreased, while gumminess, chewiness, and elasticity increased after OP addition. We concluded that the addition of up to 8% orange peel in jam maintains sensory acceptability similar to that of the standard product. OP addition is a viable alternative to improve some of the product’s physicochemical and nutritional characteristics.

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Section: Introductionmentioning

confidence: 99%

Addition of Orange Peel in Orange Jam: Evaluation of Sensory, Physicochemical, and Nutritional Characteristics

Teixeira¹,

Santos²,

Nunes³

et al. 2020

Molecules

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“…The main byproducts of citrus fruits processing include the peel, pulp, and seeds, which constitute about 40–60% of the weight of the raw material (Licandro & Odio, ). These citrus wastes are a rich source of many nutrients and other phytochemicals, which can be used in pharmaceutics or as food supplements (Middleton Jr., Kandaswami, & Theoharides, ; Younis, Ul Islam, Jahan, Yousuf, & Ray, ). Sweet lime ( Citrus limetta ) is a species of citrus fruits belonging to the family Rutaceae.…”

Section: Introductionmentioning

confidence: 99%

“…Sweet lime peel powder is also known as an important source of antioxidants (Kanmani, Dhivya, Aravind, & Kumaresan, ). Because of its important beneficial health properties, dried powder of sweet lime peel has been incorporated into various food products such as papaya jam (Younis et al, ) and apple jam (Singh & Verma, ).…”

Section: Introductionmentioning

confidence: 99%

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Effect of osmotic agents and ultasonication on osmo‐convective drying of sweet lime (Citrus limetta) peel

Kumari

Yadav

et al. 2020

J Food Process Engineering

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The study was aimed to evaluate the effect of different osmotic agents (sucrose, maltodextrins, and stevia, 50° brix conc.), immersion time (2–8 hr), and ultrasonication treatment (33 KHz, for 2, 5 and 10 min) on water loss, solid gain, weight reduction and subsequent air drying (45°C) behaviour of sweet lime peel. Irrespective of immersion time, the average water loss, solid gain, and weight reduction were observed to be maximum with sucrose as osmotic agent followed by maltodextrins and stevia, respectively. There was only a slight increase in the values of water loss, solid gain, and weight reduction during the ultrasonic‐assisted osmotic dehydration. Sucrose was observed to be the best osmotic agent for osmo‐convective drying of the sweet lime peel. The ultrasound pretreated (10 min, 33 kHz) and sucrose‐osmosed sweet lime peel when subjected to air‐drying, the moisture content was decreased from 28.70 to 1.91%. The values of R2, adjusted R2, and RMSE and residuals analysis indicated that Page model satisfactorily described the drying behavior of sweet lime peel. Practical applications Peels are the main by‐products of sweet lime processing for juice manufacturing. The fruit waste is very rich in pectin and potentially valuable bioactive compounds including antioxidants. The findings of this study may prove instrumental in designing the osmo‐convective drying technology for the sweet lime peel. Since OD can contribute to the retention of useful bioactive compounds and the dried sweet lime peel in its powder form has high concentration of pectin, it can find useful applications in the health industry and food industry especially in processed products such as jams, jellies, or bakery products like biscuit and bread with added functionality and nutraceutical properties. The utilization of osmotically dried sweet lime peel will not only add to the income of sweet lime fruit processors but also provide an avenue for its waste disposal also.

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“…Mosambi tree (Citrus limetta) is under the category of citrus species of the family Rutaceae (Yonis et al 2015). It is native to the South Asia and Southeast Asia and also cultivated in the Mediterranean Basin.…”

Section: Introductionmentioning

confidence: 99%

Potentiality of mosambi (Citrus limetta) peel dust toward removal of Cr(VI) from aqueous solution: an optimization study

et al. 2019

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Heavy metal has become a public health concern because of its tendency to accumulate in living organisms. The biosorptive removal of hexavalent chromium (Cr(VI)) from aqueous solution was investigated by using waste mosambi peel dust, and response surface methodology was applied as optimizing technique. The adsorbent was characterized by pH ZPC , scanning electron microscope and Fourier transform infrared spectroscopy. The optimize condition for removal of Cr(VI) was recorded as follows: pH 2; dose: 0.5 g/50 mL; initial concentration: 5 mg/L; contact time: 30 min; agitation speed: 150 mg/L. The significance of independent variables and their interactions were tested by the analysis of variance and t test statistics. The adsorption data are nicely fitted with D-R isotherm and followed pseudo-second-order kinetic model. The monolayer adsorption capacity was recorded as 3.623 mg/g. Finally, thermodynamic results demonstrated that Cr(VI) adsorption is endothermic in nature and spontaneous. Therefore, the present results highlighted that mosambi peel dust is an efficient adsorbent and its versatility represents an eco-friendly alternative that can be implemented as agricultural waste management.

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Effect of addition of mosambi (Citrus limetta) peel powder on textural and sensory properties of papaya jam

Cited by 44 publications

References 13 publications

Addition of Orange Peel in Orange Jam: Evaluation of Sensory, Physicochemical, and Nutritional Characteristics

Addition of Orange Peel in Orange Jam: Evaluation of Sensory, Physicochemical, and Nutritional Characteristics

Effect of osmotic agents and ultasonication on osmo‐convective drying of sweet lime (Citrus limetta) peel

Potentiality of mosambi (Citrus limetta) peel dust toward removal of Cr(VI) from aqueous solution: an optimization study

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