Abstract
Nutritional, techno-functional, and sensorial properties of soup sticks enriched with freeze-dried kinnow peel powder (FDKPP) were investigated. The increase in substitution level of FDKPP in wheat flour from 0 to 9% led to a significant increase in ash content, visco-elasticity, breaking strength, yellowness, and baking and storage stability and decline in the moisture, crude protein, crude fat, pasting parameters, physical parameters, L* (lightness), and a* (redness) values. Furthermore, FDKPP enriched soup sticks showed digestion time higher than control soup sticks and analysis of appearance and structure showed a decrease in pore size. Analysis of baking and storage stability revealed the enrichment of FDKPP with polyphenols. The sensory evaluation revealed that increasing the replacement level had a positive effect on the intensity of aroma and color, but had a negative effect on taste. Novelty impact statement The kinnow peels, which are typically discarded as waste, could be used to enrich wheat-based soup sticks. The study revealed that incorporating freeze-dried kinnow peels could develop improved soup sticks with promising effects on nutritional, technological, and sensory aspects. The efficient use of this citrus waste as a novel bioactive food ingredient can have a promising effect in addressing the concerns such as industrial waste management and food security.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
