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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(9): 1319-1325
DOI: https://doi.org/10.20546/ijcmas.2020.909.167


Orange Peel Powder: A Potent Source of Fiber and Antioxidants for Functional Biscuits
Varsha Rani, Veenu Sangwan, Varsha Rani* and Partibha Malik
Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, India
*Corresponding author
Abstract:

Orange peel is a rich source of dietary fiber and antioxidants. In current life style scenario, people are becoming more aware of functional key ingredients and thus the demand of functional foods is increasing. This study was aimed to develop functional biscuits by incorporating orange peel powder (5, 10, 15 and 20%). Oranges were washed thoroughly, peeled and the fruit peels were cut into small pieces and oven dried (50±5 C) and ground to a fine powder. Developed biscuits were evaluated for sensory characteristics using 9-point hedonic scale. Biscuits were analysed for proximate composition, dietary fiber and antioxidants using standard methodology. Statistically data were analysed by OPSTAT software. The contents of total, insoluble and soluble dietary fibres, total polyphenols and radical scavenging activity were found to be significantly (p≤0.05) higher in orange peel powder incorporated biscuits than control. Total, insoluble and soluble dietary fiber in orange peel powder supplemented biscuits ranged from 8.33 to 13.33%, 5.43 to 7.36 and 2.82 to 6.00 per cent, respectively whereas contents of same in control biscuits were found to be 2.70, 1.74 and 0.95 per cent, respectively. Orange peel powder can be successfully utilized upto 20 per cent for the development of fiber and antioxidants rich functional biscuits without affecting sensory attributes. 


Keywords: Orange peel powder, Fiber, Antioxidants, Biscuits, Sensory acceptability
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How to cite this article:

Varsha Rani, Veenu Sangwan, Varsha Rani and Partibha Malik. 2020. Orange Peel Powder: A Potent Source of Fiber and Antioxidants for Functional Biscuits.Int.J.Curr.Microbiol.App.Sci. 9(9): 1319-1325. doi: https://doi.org/10.20546/ijcmas.2020.909.167