Orange Peel Powder: A Potent Source of Fiber and Antioxidants for Functional Biscuits

Rani, Varsha; Sangwan, Veenu; Malik, Partibha

doi:10.20546/ijcmas.2020.909.167

Cited by 16 publications

(14 citation statements)

References 5 publications

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“…Findings of Roy et al (2021) also supported the results of present study, when they used both blanched and unblanched lemon peel powder to incorporate in wheat flour for development of formulated biscuits. Supportive results were also observed in the findings of Rani et al (2020). Lagana et al (2022) calculated moisture contents and water activity of biscuits developed with different replacement levels of…”

Section: Proximate Composition Of Lemon Pomace Powder Incorporated Bi...supporting

confidence: 71%

Comparison of Different Techno-Functional Properties of Raw Lemon Pomace and Lemon Pomace Powder, and Development of Nutritional Biscuits by Incorporation of Lemon Pomace Powder

Hussain

Kausar

Aslam

et al. 2023

Caraka Tani J. Sustain. Agric.

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Lemon is one among the fruits of a highly respectable class known as citrus, well known for its nutritious juice and beverage products, rich with a range of micro and macro elements, and functional bioactives. After extraction of juice, the pomace left has great potential as a sustainable agricultural processing by-product, due to its vast application in the food, feed and pharma industries. Lemon pomace powder was prepared from the by-product obtained after the extraction of juice from the lemon. Dried lemon pomace powder contained fiber (60.12 g 100 g-1), moisture (10.67 g 100 g-1), protein (4.89 g 100 g-1), fat (2.17 g 100 g-1), sugar (4.81 g 100 g-1) and ash (3.21 g 100 g-1), indicating higher amounts of ash, fat and fiber contents than wheat flour. The water-holding and oil-holding capacities of lemon pomace powder were noticed 5.9 and 3.2 g, respectively. Lightness (L*) and yellowness (b*) of powder were decreased while redness (a*) was increased in powder as compared to raw pomace. Water activity was decreased, while dry matter and pH of pomace powder were significantly increased as compared to raw pomace. Microbiological analyses revealed lower mold, yeast and total viable counts in lemon pomace powder as compared to raw lemon pomace. Dried lemon pomace powder was replaced with wheat flour at concentrations of 0%, 5%, 10% and 15% in biscuits. The biscuits were evaluated for chemical and sensory properties. Data revealed that the incorporation of lemon pomace powder improved the chemical and sensory properties of biscuits significantly. Highly acceptable biscuits with good sensory properties were obtained by incorporating 10% lemon pomace powder, with the potential use of promoting health.

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Section: Proximate Composition Of Lemon Pomace Powder Incorporated Bi...supporting

confidence: 71%

Comparison of Different Techno-Functional Properties of Raw Lemon Pomace and Lemon Pomace Powder, and Development of Nutritional Biscuits by Incorporation of Lemon Pomace Powder

Hussain

Kausar

Aslam

et al. 2023

Caraka Tani J. Sustain. Agric.

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“…(1995) and described by Rani et al. (2020). Five gram of sample was mixed with 15 ml 80% methanol and acidified to pH 2.0 with 6N HCl by shaking at room temperature for 30 min.…”

Section: Methodsmentioning

confidence: 98%

Influence of sprouting on proximate composition, dietary fiber, nutrient availability, antinutrient, and antioxidant activity of flaxseed varieties

Khare

Sangwan

Rani

2021

J. Food Process. Preserv.

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The present study evaluated the effect of sprouting on nutritional characteristics of flaxseed varieties Neelam, Garima, Shekhar, and Kusum. It was found that moisture and ash contents of sprouted flaxseeds were higher, while the crude protein, fat, and fiber content of sprouted flaxseeds were significantly lower than that of raw. The highest protein content among all the four raw and sprouted flaxseed varieties was in Neelam while lowest protein content was of Kusum variety. After sprouting of flaxseeds their soluble dietary fiber increased while insoluble dietary fiber decreased. There was less change in total calcium content even after germination as compared to raw. On mean basis, the total iron and magnesium contents of sprouted flaxseed varieties were significantly (p < 0.05) lower as compared to raw varieties. Sprouting caused increase in available mineral contents (calcium, iron, zinc, magnesium, and phosphorus), in vitro protein and starch digestibilities and antioxidant activity of processed flaxseeds. Practical applications Flaxseeds are nutritious oilseeds being a rich source of dietary fibers (lignans), essential fatty acids, protein, minerals like iron, calcium, zinc, phosphorus, and magnesium and antioxidants which are important for human nutrition and development. Sprouting resulted in a decrease in anti‐nutritional factor in flaxseeds thereby removing the toxic constituents present in flaxseeds and rendering them safe for human consumption. Sprouting is a very easy economical and efficient technique which can be followed at household level to obtain safe, pro‐health, nutritionally, and functionally superior flaxseeds; which can be further utilized for product development, value addition, and combating nutritional deficiencies.

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“…It was observed that the values increased significantly (p<0.05) with increase in the level of DPF and OPF. This could be attributed to the high ash content in peanuts [4], [41] and orange peels [15]. The ash content of a food is essentially its mineral content.…”

Section: Proximate Composition Of the Composite Floursmentioning

confidence: 99%

“…It is known that orange peels contain significant levels of nutritional and phytochemical properties which can contribute to body's nutrition and also medical purposes [14,15] . This study therefore set out to produce and evaluate the quality of flour produced from a blend of wheat, defatted peanut and orange peel flour.…”

Section: Introductionmentioning

confidence: 99%

Nutritional and Functional Properties of Wheat-Defatted Peanut-Orange Peel Composite Flour

Bongjo

Aondoaver

Gbertyo³

et al. 2022

EJNFS

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The need to improve and enhance the nutritional quality of locally made foods (bakery and confectionaries) cannot be overemphasized. This study set out to meet this need by producing composite flours from wheat, defatted peanut and orange peel flour blends which will serve an even greater issue of reducing the cost of wheat importation and use. The samples were coded as follows: A-100:0:0, B-90:5:5, C-85:10:5, D-80:15:5, E-75:20:5 of wheat flour: Defatted peanut flour: orange peel flour. The flours produced were analyzed for functional, anti-nutrient, proximate, minerals, and phytochemical properties. The functional properties of flours; bulk density, swelling capacity, OAC, WAC, and Foaming capacity ranged from 0.43 to 0.93 g/ml, 0.89 to 5.67%, 0.47 to 2.55 g/L, 1.75 to 4.35ml/g, 0.52 to 10.56% respectively. The anti-nutritional properties: phytates, tannins, and trypsin inhibitor content of flours ranged from 0.0352 to 0.0845%, 0.040 to 0.600%, and 0.011 to 0.048mg/g respectively. The proximate composition of the flour samples, Moisture, Protein, fats, crude fibre, ash, carbohydrates, and energy values ranged from 5.58 to 9.55%, 6.33 to 15.64%, 1.06 to 3.51%, 0.24 to 4.07%, 1.42 to 2.65%, 85.37 to 64.58% and 376.34 to 352.47kcal/100g respectively. The mineral composition in the samples ranged from 232.05 to 394.62mg/100g for Ca, 76.09 to 122.27mg/100g for Mg, 6.71 to 29.42 mg/100g for Fe, 108.78 to 256.47mg/100g for K, 10.09 to 25.75 mg/100g for Zn. The phytochemical composition of the samples was as follows; 0.067-0.153%, for saponins; 0.043-1.457%, for alkaloids; 1.03-13.77mgGAE/g, for Total phenolics; 3.07-29.31mg/QE, for Total Flavonoids respectively. The composite flour herein produced demonstrates great potential for its use in the development of functional foods given its great nutrients and improved functional characteristics. However sample E with 75%wheat: 20%DPF: 5%OPF surpassed all other samples in terms of the quality attributes and therefore was the best of the formulations.

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Orange Peel Powder: A Potent Source of Fiber and Antioxidants for Functional Biscuits

Cited by 16 publications

References 5 publications

Comparison of Different Techno-Functional Properties of Raw Lemon Pomace and Lemon Pomace Powder, and Development of Nutritional Biscuits by Incorporation of Lemon Pomace Powder

Comparison of Different Techno-Functional Properties of Raw Lemon Pomace and Lemon Pomace Powder, and Development of Nutritional Biscuits by Incorporation of Lemon Pomace Powder

Influence of sprouting on proximate composition, dietary fiber, nutrient availability, antinutrient, and antioxidant activity of flaxseed varieties

Nutritional and Functional Properties of Wheat-Defatted Peanut-Orange Peel Composite Flour

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