Studies on exploration of orange pomace powder on physical, sensorial and nutritional quality of cookies

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 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.

Quality Evaluation of Novel Biscuits Made from Wheat Supplemented with Watermelon Rinds and Orange Pomace Flour Blends

“…The blend ratios for the biscuit were formulated using the modified methods previously described by Monisha et al [8]. The wheat flour, watermelon rind flour and orange pomace flour were weighed using a digital weighing balance and made in the following ratio: 100:0:0 (sample A, regarded as control sample), 90:5:5 (sample B), 80:10:10 (sample C), 70:15:15 (sample D) and 60:20:20 (sample E) respectively.…”

Assessing the Acceptability and Nutritional Profile of Sweet Biscuits Enriched with Pea Shell Powder

“…Similarly, Nagarajaiah et al (2015) observed enhanced levels of soluble and insoluble dietary fiber (ranging from 1.39-4.33% and 1.09-2.94%, respectively) by incorporating carrot pomace in baked goods at 4%, 8% and 12% levels. Zaker et al (2016) reported increased dietary fiber content in cookies supplemented with orange peel powder. Variations in dietary fiber content across studies are attributed to different techniques and formulations using leftover fruits and vegetables in baked goods.…”