Volume 18, Issue 2 (2016)
JAST 2016, 18(2): 575-582 |
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1- National College of Food Science and Technology, Kathmandu, Nepal.
2- Department of Biotechnology, Kathmandu University, Dhulikhel, Nepal.
2- Department of Biotechnology, Kathmandu University, Dhulikhel, Nepal.
Abstract: (7983 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.
Article Type: Technical Note |
Subject:
Horticultural Science
Received: 2014/08/1 | Accepted: 2015/03/7 | Published: 2016/03/1
Received: 2014/08/1 | Accepted: 2015/03/7 | Published: 2016/03/1
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