Effect of addition of mosambi (Citrus limetta) peel powder on textural and sensory properties of papaya jam

Kaiser Younis,Kausar Jahan,Basharat Yousuf,Aradhita Ray,Rayees Ul Islam,Fatih Yildiz

doi:10.1080/23311932.2015.1023675

Abstract

AbstractThis study evaluates the influence of addition of mosambi peel powder on jam prepared from papaya. Mosambi peel powder was first analyzed for its proximate composition and other properties. Mosambi peel had high amount of crude fiber (17.6%), besides water and oil-holding capacity (2.26 and 6.82 ml/g, respectively). Mosambi peel was treated with 5% of salt and/or sodium bicarbonate overnight to remove bitterness. Different levels of treated and untreated mosambi peel powder (2.5, 5, 7.5, 10, and 12.5%) were added to papaya jam and were evaluated for texture and sensory properties. The firmness and chewiness values of the jam added with mosambi peel powder increased significantly as compared to control, whereas adhesiveness and cohesiveness values decreased with increasing levels of mosambi peel powder. Sensory evaluation showed that jam prepared by addition of peel powder was acceptable up to 5% level of incorporation. However, jam made by the addition of untreated peel powder was not acceptable d...

Highlights

Citrus fruits and juices are important sources of bioactive compounds including antioxidants such as ascorbic acid, flavonoids, phenolic compounds, and pectin which are important for human nutrition (Ebrahimzadeh, Hosseinimehr, & Gayekhloo, 2004; Fernández-López, Zhi, Aleson-Carbonell, PérezAlvarez, & Kuri, 2005; Jayaprakasha & Patil, 2007).Mosambi (Citrus limetta) is a species of citrus that belongs to the family Rutaceae
A good quantity (17.58%) of crude fiber was present in mosambi peel powder
Mosambi peel powder treated with salt and sodium bicarbonate resulted in a significant decrease in their total polyphenol content and antioxidant activity in comparison to control mosambi peel powder

Summary

Introduction

Citrus fruits and juices are important sources of bioactive compounds including antioxidants such as ascorbic acid, flavonoids, phenolic compounds, and pectin which are important for human nutrition (Ebrahimzadeh, Hosseinimehr, & Gayekhloo, 2004; Fernández-López, Zhi, Aleson-Carbonell, PérezAlvarez, & Kuri, 2005; Jayaprakasha & Patil, 2007). Mosambi (Citrus limetta) is a species of citrus that belongs to the family Rutaceae. It is extremely valued throughout the world for its exceptional nutritional and medicinal properties (Tanaka, 1994). Mosambi fruits are mostly used by juice processing industries, whereas the peel and seeds are usually thrown as waste. Since the juice yield of citrus is less than half of the fruit weight, very large amounts of byproduct wastes such as peel and seeds are generated every year (Manthey & Grohmann, 2001). The citrus wastes are rich in nutrients and contain many phytochemicals that can be efficiently used as components in pharmaceutical drugs or as food supplements (Middleton, Kandaswami, & Theoharides, 2000)

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Results

Conclusion