Volume 18, Issue 2 (2016)                   JAST 2016, 18(2): 575-582 | Back to browse issues page

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Ojha P, Karki T B, Sitaula R. Physio-chemical and Functional Quality Evaluation of Mandarin Peel Powder. JAST 2016; 18 (2) :575-582
URL: http://jast.modares.ac.ir/article-23-8246-en.html
1- National College of Food Science and Technology, Kathmandu, Nepal.
2- Department of Biotechnology, Kathmandu University, Dhulikhel, Nepal.
Abstract:   (7442 Views)
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.
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Article Type: Technical Note | Subject: Horticultural Science
Received: 2014/08/1 | Accepted: 2015/03/7 | Published: 2016/03/1

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