Quick search
Go!

QUALITY EVALUATION OF BISCUIT INCORPORATED WITH MANDARIN PEEL POWDER


PRAVIN OJHA 1*, SANITA THAPA 2
1. Nepal Agricultural Research Council, Food Research Division, Lalitpur, Nepal
2. National College of Food Science and Technology, Department of Food Technology, Kathmandu, Nepal
*Corresponding author: projha84@gmail.com

Issue:

SCSCC6, Volume XVIII, No. 1

Section:

Volume 18, No. 1 (2017)

Abstract:

The current research is aimed to utilize mandarin peel in biscuits baking. Chemical composition showed that peel had high contents of ash, crude fiber; whereas low protein and carbohydrate content compared to wheat flour. Mandarin peel powder (MPP) was used in production of semi-sweet hard dough biscuits by replacing wheat flour by 3, 6 and 9 % to ensure the quality and acceptability of the biscuit. Baking increased the thickness of biscuit, whereas width and spread ratio of biscuits decreased with increasing levels of MPP. Biscuits were subjected for sensory evaluation. Biscuits formulated with 6 % MPP were comparable to control biscuits. The content of fiber, ash, ascorbic acid, carotenoids, polyphenol and antioxidant activity was found to be 0.85 %, 1.32 %, 1.5 mg / 100 g, 69 ”g∙g-1, 2150 ”g gallic acid equivalents (GAE) / g and 24.5 % respectively which were significantly higher than that of control biscuit.

Keywords:

antioxidant-activity, biscuit, carotenoids, mandarin peel powder, polyphenol, spread ratio.

Code [ID]:

CSCC6201701V01S01A0003 [0004486]

Full paper:

Download pdf


Copyright (c) 1995-2007 University of Bacău