Abstract
Citrus peels, the waste by-products of citrus juices factories are reckoned valuable healthful functional food. The present investigation performed to assess nutritional status of wheat and fortified biscuits with citrus peels powders. Study included determination of gross chemical composition, caloric value , minerals (Fe, Mn, Cu, Ca, Mg, Na, K and P) of wheat and fortified biscuits with citrus peels powders. Likewise physical and sensory characteristics of control and 10% fortified wheat biscuits with the four studied citrus peels powders: Tangerine peel powder, Abo-Sora peel powder, Baladi orange peel powder, and Baladi lemon peel powder. The data revealed that 10% incorporation of citrus peels powders in wheat biscuits increased crude protein, crude fat contents as well as crude fiber, moisture contents and caloric value. However, it decreased carbohydrate content. The supplementation of control biscuits with 10% citrus peels powders of the four studied citrus enhanced the nutritive value. The data revealed that all 10% fortified biscuits with the four studied citrus peels powders improved all studied sensory characteristics in all the studied biscuits. Moreover, biscuits fortified with 10% citrus peel powders. Could be recommended for caloric reduced diets for obese, over-weight persons and diabetic persons.
Highlights
It is note-worthy to clarify that citrus peels: the waste by-product of the citrus factories are reckoned as a valuable functional food
Patil et al (2010) studied the impact of citrus limonoids on human health and demonstrated that citrus bioactive compounds, such as limonoids, had synergistic effects in preventing certain types of cancers and cardiovascular diseases. This investigation was designed to produce fortified wheat biscuits with citrus peel powder, which has better nutritional value, available and relatively cheap and does not require any preparation efforts before using. The objective of this investigation was to study the gross chemical composition, caloric value, the mineral composition as well as physical characteristics and sensory quality attributes of wheat biscuits and wheat biscuits fortified with citrus peels powders
Corn oil, sodium chloride, ammonium bicarbonate, and rose oil were purchased from Assiut local market in January 2011. 20 kg of each of the four studied citrus fruits were procured from Assiut University horticulture farm, namely: Baladi orange, Abo-Sora orange, Tangerine and Baladi lemon in January 2011
Summary
It is note-worthy to clarify that citrus peels: the waste by-product of the citrus factories are reckoned as a valuable functional food. The dietary fibers are the indigestible, fibrous part of citrus fruits are an essential part of our diet Because of their water retaining properties, fibers help food pass through the gut faster and have a laxative effect. Patil et al (2010) studied the impact of citrus limonoids on human health and demonstrated that citrus bioactive compounds, such as limonoids, had synergistic effects in preventing certain types of cancers and cardiovascular diseases. This investigation was designed to produce fortified wheat biscuits with citrus peel powder, which has better nutritional value, available and relatively cheap and does not require any preparation efforts before using. The objective of this investigation was to study the gross chemical composition, caloric value, the mineral composition as well as physical characteristics and sensory quality attributes of wheat biscuits and wheat biscuits fortified with citrus peels powders
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