Physio-chemical and Functional Quality Evaluation of Mandarin Peel Powder | ||
| Journal of Agricultural Science and Technology | ||
| Article 24, Volume 18, Issue 2, 2016, Pages 575-582 PDF (187.67 K) | ||
| Authors | ||
| P. Ojha* 1; T. Bahadur Karki2; R. Sitaula1 | ||
| 1National College of Food Science and Technology, Kathmandu, Nepal. | ||
| 2Department of Biotechnology, Kathmandu University, Dhulikhel, Nepal. | ||
| Abstract | ||
| The research focused to evaluate physical, chemical, and sensory properties of raw, blanched, and 2, 4, and 6% osmotically salt treated Mandarin (Citrus reticulata) peel powder. The yields of Mandarin Peel Powder (MPP) were found in the range of 29.1 to 30.4% (db) for different treatments, which were not significantly different. The bulk density and solubility were found in the range of 1,267-1,308 (kg m-3) and 17.4-28.4%, respectively, the highest value was for blanched peel powder. Blanched peel powder contained highest carotenoids (3245 µg g-1) and polyphenols (102.72 mg GAE g-1) whereas 6% salt treated peel powder contained the highest Tannin (0.19 mg of GA 100 g-1 FW), ascorbic acid (13.62 mg 100 g-1), and antioxidant activity (66.1% DPPH inhibition) among the other treatments. Blanched peel powder was found to be the best in terms of sensory evaluation. | ||
| Keywords | ||
| Blanched peel powder; Carotenoids; Sensory evaluation; Tannin | ||
| References | ||
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