Abstract
Preparation of biscuit incorporating lemon peel powder can be a new approach in formulating fortified fast food. This investigation was made to evaluate quality of prepared biscuits with lemon peel powder. The effect of temperature on drying time and physiochemical properties of lemon peel powder and their effects on biscuits were also examined. Two drying temperatures (650C and 750C) were employed for both blanched and unblanched lemon peel. The formulated biscuit samples incorporating 1 % lemon peel powder were compared with control biscuits which were prepared with 100% wheat flour. It took longer time (18 hr) for drying of blanched sample at 65 0C whereas shorter time (8 hr) was required for that of blanched sample at 750C. There was a significant decrease in the physiochemical properties of lemon peel powder with the increase of temperature except protein and fibre content. In addition, moisture content of the unblanched sample was found to be lower than the blanched sample at the same temperature. Significantly higher ascorbic acid was obtained by the unblanched samples. Protein and fibre content for both unblanched and blanched sample at the same temperature were found to be higher. All the samples were significantly different at 5% level of significance for overall acceptability. Biscuits prepared with unblanched dried lemon peel powder (at 650C) sample secured the highest score in case of all the sensory parameters. Therefore, quality fortified biscuit can be prepared commercially by incorporating 1 % lemon peel powder in wheat flour for the fast food consumer.
Highlights
In many developing as well as developed countries, the utilization of food processing left-over’s is often confined by lack of knowledge about their nutritional and commercial value and as a consequence, most of them are disposed of without being reused
For preparing lemon peel powder, it was observed that with the increase of drying temperature there was a significant decrease in the moisture content, time and ascorbic acid content of lemon peel powder
A notable effect was found for nutritional composition of lemon peel powder after blanching
Summary
In many developing as well as developed countries, the utilization of food processing left-over’s is often confined by lack of knowledge about their nutritional and commercial value and as a consequence, most of them are disposed of without being reused. The proper management of the residues constitutes an everlasting problem for the citrus industries. Lemon is one of the predominant citrus crops. 13.7 million tons of lemon and lime was produced annually whereas total production of citrus fruits is over 110 million tons in the earth [1]. In the fiscal year 2017-2018, 23 thousand metric tons of citrus fruits were grown in Bangladesh [2]. It was reported that citrus peels hold 50% to 65% of the total mass of the fruits and remain the major residue after processing resulting in huge amounts of peel which are a good source of contamination [3]
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