Studies on utilization of orange peel powder in the preparation of cookies

Abstract

The present investigation on “Studies on utilization of orange peel powder in the preparation of cookies” was undertaken to explore the underutilized or neglected but highly nutrient rich orange peel powder in bakery products. Orange peel powder is a rich source of crude fibre, phenolic compounds, β-carotene and can be utilized in bakery products such as cookies. The prepared cookies were analyzed for nutritional composition. The changes occurred during storage of cookies were also studied. Preliminary experiments were conducted to find out optimum level of orange peel powder for preparation of quality cookies. The quality cookies were prepared from 2% orange peel powder and 98% refined wheat flour. Chemical composition of orange peel powder showed that the moisture content was 7.53%, carbohydrates 80.27%, protein 5.34%, fat 2% and crude fiber 14.87%, vitamin C 45 mg/100g and iron 0.8 mg/100g. The physical properties of orange peel powder has light orange colour, bulk density 0.45g/ml. The fresh cookies had 4.2% moisture, 10.8% protein, 23.1% fat, 0.35 mg/100g crude fibre, 76.9% carbohydrates, 35.8 mg⁄100g calcium, 2.7 mg⁄100g iron and 650.3 ųg⁄100g β-carotene. The sensory evaluation of cookies was carried out regularly at a interval of one month. The mean score for colour and appearance was 8.53, texture 8.53, flavour 8.52, taste 8.53 and overall acceptability was 8.53 on 9 point hedonic scales. Storage study of cookies showed that the cookies prepared by incorporation of 2% orange peel powder and 98% refined wheat flour packed in polypropelyene (PP) and low density polyethylene (LDPE) can be stored up to 3 months in good condition with minimum losses in sensory, nutritional and textural characteristics.