International Research Journal of Engineering and Technology (IRJET)
e-ISSN: 2395-0056
Volume: 11 Issue: 01 | Jan 2024
p-ISSN: 2395-0072
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Studies on Preparation of Apple Pomace and Orange Peel Incorporated Cookies Vijay P Nakade1, Rupesh J Saindane2, Dr. Jagdish K. Sangle3 1Assistant Professor, Govt. College of Food Technology, Yavatmal (Dr. PDKV., Akola, M.S., India) 2Assistant Professor, Govt. College of Agri. Business Management, Kashti, Malegaon (MPKV., Rahuri, M.S., India) 3Assistant Professor, Govt. College of Food Technology, Yavatmal (Dr. PDKV., Akola, M.S., India)
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Abstract - Studies were conducted for incorporation of
to the next three countries combined (United States, China and India). With approximately 16 million tons produced in 2013, the United States is the second largest producer. Other countries with significant production of oranges are China, India, Mexico, Spain and Egypt. Citrus is grown in more than 26 states in the country. The important states producing major citrus fruits in the country are Punjab, Rajasthan and Maharashtra (FAO Statistics 2013).
apple pomace and orange peel powder in cookies. The apple pomace and orange peel powder were used in various proportions viz 0, 5, 10 and 15 per cent levels respectively for incorporation in cookies by replacing the refined wheat flour. The apple pomace, orange peel powder and maida were analyzed for the proximate composition. The cookies were prepared and were analyzed for its physical (diameter, thickness, and spread ratio), chemical (moisture, protein, fat, ash, fiber) and sensorial characteristics (appearance, color, flavor, taste, texture). On the basis of overall sensory attributes, cookies prepared with 10 per cent of orange peel powder were recorded higher acceptability as compared to other samples. It was also found that the spread ratio of the cookies was decreased as the per cent of apple pomace and orange peel powder was increased. The increase in powder concentration, the protein, and fat content was decreased while the dietary fiber was increased. It was concluded that apple pomace and orange peel powder can be substituted up to 10 per cent in refined wheat flour to prepare apple pomace and orange peel powder without adversely affecting quality attributes.
Key Words:
peel powder, attributes.
Citrus peel, remaining after juice extraction, is the primary waste fraction amounting to almost 50 per cent of the fruit mass (Braddock, 1995). It is note-worthy to clarify that citrus peel: the waste by-product of the citrus factories is reckoned as a valuable functional food. So, citrus peels may provide a health benefit beyond the traditional nutrients they contain, as well as prevent diet-related diseases, e.g. metabolic syndrome, type II diabetes, coronary heart disease, obesity, hypertension, certain types of cancer, gastrointestinal diseases and osteoporosis (Block et al., 1992) Citrus by-products, if utilized fully, could be major sources of phenolic compounds. The peels, in particular, are an abundant source of natural flavonoids, and contain higher amount of phenolics compared to the edible portions (Gorinstein et al., 2001). The contents of total phenolics in peels of lemons, oranges, and grapefruit were 15 per cent higher than those in the peeled fruits. Flavonoids in citrus are a major class of secondary metabolites. The peel contains the highest amount of flavonoids than other parts and those flavonoids present in citrus fruits belong to six peculiar classes according to their structure. They are: flavones; flavanones; flavonols; isoflavones; anthocyanidins and flavanols (Senevirathne et al., 2009).
Citrus fruits, Apple pomace, Orange Sensory evaluation and quality
1.INTRODUCTION An apple is a round, edible fruit produced by an apple tree (Malus domestica). Apple trees are cultivated worldwide and are the most widely grown species in the genus Malus. The tree originated in Central Asia, where its wild ancestor, Malus sieversii, is still found. There are more than 7,500 Different cultivars are bred for various tastes and uses, including cooking, eating raw, and cider or apple juice production. Orange is a fruit of the citrus species Citrus sinensis in the family Rutaceae. Important orange varieties cultivated in India are Nagpur Santra, Coorg Santra, Khasi Santra, Mudkhed, Shringar, Butwal, Dancy, Kara (Abohar). Brazil, America, China, India, Mexico, Spain and Egypt are the countries having significant production of oranges. Brazil is the world's leading orange producer, with an output of 36 million tons in 2013, similar in total
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Baking Industry is considered to be one of the major segments of food processing in India. Baked products have popularities in the people because of their availability, ready to eat convenience and reasonably good shelf life. Cookies are different from other baked products like bread and cakes because of their low moisture content which ensures less chance of microbial spoilage to provide a longer shelf life, making large scale production and distribution possible. In view of the impact and economy of waste the present research investigation was carried out to utilize the
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