Utilization of orange (Citrus sinesis) peel powder as a source of dietary fibre and its effect on the cake quality attributes

Autor:	R. B. Kshirsagar, S. K. Sadawarte, A. R. Sawate, Patil Bm, M. A. Zaker
Rok vydání:	2017
Předmět:	genetic structures Moisture Chemistry Fat content Flavour Wheat flour Dietary fibre food and beverages 04 agricultural and veterinary sciences Orange (colour) Proximate composition 040401 food science 0404 agricultural biotechnology Food science
Zdroj:	INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES. 13:56-61
ISSN:	0976-5670 0973-130X
DOI:	10.15740/has/ijas/13.1/56-61
Popis:	Studies were conducted for incorporation of orange peel powder in cake. The orange peel powder was used in various proportion viz., 0, 5, 10, 15 and 20 per cent levels for incorporation in cake by replacing the maida. The orange peel powder and maida was analyzed for the proximate composition. The cakes were prepared and were analyzed for its physical (specific volume, volume and weight), chemical (moisture, protein, fat, ash, fibre) and sensorial characteristics (appearance, colour, flavour, taste, texture). On the basis of overall sensory attributes, cakes prepared with 10 per cent of orange peel powder were recorded higher acceptability as compared to other samples. The increase in powder concentration, the protein and fat content was decreased while the dietary fibre was increased. It was concluded that orange peel powder and refined wheat flour can be substituted upto 10 per cent in refined wheat flour to prepare orange peel powder without adversely affecting quality attributes.
Databáze:	OpenAIRE
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