Functional Properties of Citrus Peel as Affected by Drying Methods

Abou-Arab, Essmat A.; Mahmoud, Marwa H.; Abu-Salem, Ferial M.

doi:10.3923/ajft.2017.193.200

Cited by 18 publications

(19 citation statements)

References 22 publications

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“…The oil absorption capacity of banana blossoms powder may be related to their fiber content and the higher bulk densities of samples. Microwave drying techniques have also shown a positive effect on the OAC of different agricultural products such as citrus peel powder (Abou-Arab et al, 2017). Jha et al 2021 also reported that the swelling power of powdered banana blossoms ranged from 1.33 to 1.55 g/g for banana blossoms treated with different pre-treatment before tray drying and this value is lower than the value obtained in the current study.…”

Section: Oil Absorption Capacitycontrasting

confidence: 78%

“…Water may be trapped in the capillary structures of the fiber due to surface tension strength and could react with the molecular structure of fiber through hydrogen bonding or dipole forms. Other research work has also proven that the microwave drying technique helps to improve the swelling capacity of powered agricultural products such as citrus peel (Abou-Arab et al, 2017).…”

Section: Swelling Powermentioning

confidence: 98%

“…This might be because of the effects of microwave power on the chemical composition of powdered banana blossoms. The solubility of the powdered banana blossoms sample increased as the microwave power level increases Abou-Arab et al (2017). also stated that the microwave drying technique helps to increase the solubility of citrus peel powder.Jha et al (2021) reported…”

mentioning

confidence: 96%

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Microwave drying of banana blossoms ( Musa acuminata ): Mathematical modeling and drying energetics

Jha

Meghwal

Prabhakar

2021

J. Food Process. Preserv.

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This research work explored the effect of microwave output power on drying characteristics, moisture diffusion, drying efficiency, and specific energy consumption.Banana blossoms was cut into 3 mm thickness and was dried as monolayers at five different power levels (160, 320, 480, 640, and 800 W). After drying, the powdered banana sample was analyzed for color attributes and functional characterization.Eight different mathematical models were investigated and the Page model was the best-fitted model for all samples with the maximum R 2 values of 0.99359 (P-160 W), 0.99505 (P-320 W), 0.99344 (P-480 W), 0.99160 (P-640 W), and 0.99192 (P-800 W). The drying time was minimizing from 40 to 10 min as the microwave output powers increase from 160 to 800 W. The drying constant (k) is enhanced as mi-

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Section: Oil Absorption Capacitycontrasting

confidence: 78%

Section: Swelling Powermentioning

confidence: 98%

mentioning

confidence: 96%

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Microwave drying of banana blossoms ( Musa acuminata ): Mathematical modeling and drying energetics

Jha

Meghwal

Prabhakar

2021

J. Food Process. Preserv.

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“…Although the enhancement of biological and organoleptic properties, these two processes consecutively applied may have a cumulative negative effect on the functional properties of fruit peelings and on their biscuit making potential. As Abou-Arab et al [12] reported that microwave, solar and air oven drying applied individually affected significantly the functional properties of oranges, tangerine and lemon peels. In the same line, Garau, et al [16] reported that the structural and compositional modifications which might occur during the pretreatment and drying process can influence the final quality of the dried by-products.…”

Section: Introductionmentioning

confidence: 98%

“…As functional properties depend on the chemical structure of the plant polysaccharides and protein [11], this potentially may modify the functional and technological properties of fruit peelings which are high fibre food matrixes. On the other hand, most of the drying methods lead to the corruption and degradation of carotenoids and flavonoids, anti-oxidant pigments responsible for the peel colour and to non-enzymatic browning reactions [12]. This affects the antioxidant potential and the organoleptic properties of dried fruit peelings and minimizes the benefits obtained from the biscuits supplemented with such treated peels.…”

Section: Introductionmentioning

confidence: 99%

Physico-Chemical Properties of Biscuits Enriched with Dried Microwave-Blanched Fruit Peelings

Romelle

Emmanuel

Tiencheu

et al. 2021

EJNFS

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Aims: To investigate the dough rheological properties as well as physical, nutritional, antioxidant and sensory properties of biscuits supplemented with dried microwave-blanched orange, apple and pomegranate peels at various levels (0-10%, wheat ﬂour substitution). Methodology: Water absorption capacity and pasting properties of wheat flour blended with fruit peels were assessed using farinograph and micro viscoamylograph. Physico-chemical properties as well as antioxidant activities were measured using standard methods. The sensory analysis was performed by trained panelists. Results: Water absorption capacity of the dough increased significantly with increasing levels of orange and apple peels while it decreased with pomegranate peels. However, peak, hot paste, cold paste and breakdown viscosities of the dough significantly decreased with increasing proportions of apple and orange peels while they increased with pomegranate peels. The breaking force and weight of the biscuits supplemented with pomegranate peels were the lowest. Supplementation of biscuits with fruit peelings enhanced the ash and fibre content of the biscuits but had no significant effect on their antioxidant activities except for biscuits containing 10% apple peels which had higher antioxidant activity compared to biscuit controls. Biscuits supplemented with 5% of fruit peels were the most appreciated in terms of surface character, crumb colour and texture. Conclusion: This study showed that dried microwave-blanched apple peels can be incorporated into biscuits to enhance both their nutritional and antioxidant properties.

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Grapefruit albedo-incorporated pasta: effect on the phytochemical, functional, textural, cooking and sensorial properties of semolina pasta

Chaudhary,

Singh,

Srivastava

et al. 2024

Food Measure

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Functional Properties of Citrus Peel as Affected by Drying Methods

Cited by 18 publications

References 22 publications

Microwave drying of banana blossoms ( Musa acuminata ): Mathematical modeling and drying energetics

Microwave drying of banana blossoms ( Musa acuminata ): Mathematical modeling and drying energetics

Physico-Chemical Properties of Biscuits Enriched with Dried Microwave-Blanched Fruit Peelings

Grapefruit albedo-incorporated pasta: effect on the phytochemical, functional, textural, cooking and sensorial properties of semolina pasta

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