National Academy of Agricultural Sciences (NAAS)
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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 |
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.
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