Physio-chemical and Functional Quality Evaluation of Mandarin Peel Powder
نویسندگان
1 National College of Food Science and Technology, Kathmandu, Nepal.
2 Department of Biotechnology, Kathmandu University, Dhulikhel, Nepal.
3 National College of Food Science and Technology, Kathmandu, Nepal.
doi
چکیده
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.
