Addition Of Peel Powder Research Articles

진피가루 첨가 마들렌의 품질 특성 및 항산화성

This study was to investigate the antioxidant and quality characteristics of madeleine prepared by various the amount of (0%, 3%, 5%, 7% and 10%) Citrus mandarin peel powder added. Moisture was higher in the supplemented groups added with Citrus peel powder than the control groups. The pH was significantly decreased with addition of the peel powder. The L value of the chromaticity decreased significantly as the powder addition increased, and the a and b values tended to increase. The hardness was significantly difference with the increase in the amount of Citrus mandarin peel powder added. In addition, the elasticity, cohesion, chewiness, and testability were significantly decreased with the increase in the amount of peel powder. DPPH radical scavenging activity and total flavonoid content, the addition of Citrus mandarin peel powder increased significantly. The addition of Citrus mandarin peel powder in madeleine had a lower increase in acid values for three weeks. In sensory evaluation, madeleine with the peel powder showed high aroma, texture, softness and taste and the 3% added group had the highest preference score in overall.

Physical and Antioxidant Characterization of Edible Films Added with Red Prickly Pear (Opuntia ficus-indica L.) cv. San Martín Peel and/or Its Aqueous Extracts

The aim of this research was to investigate the effect of the addition of peel powder and/or its aqueous extract on physical and antioxidant characteristics of carboxymethyl cellulose (CMC) edible films. Prickly pear peel powder and aqueous extract (2 and 4%) were characterized in color, bioactive compounds (betalains and total phenolic compounds), antioxidant capacity and reducing power. Edible films were prepared with CMC, glycerol, varying the dissolution medium (0, 2, or 4% aqueous extract from prickly pear peel) and peel powder (0, 1, or 2%) using a face-centered central composite design. Physical, mechanical, bioactive compounds, and antioxidant capacity properties were investigated in edible films. Prickly pear peel powder presented 58.8 ± 0.08 mg of betacyanins/100 g, 53.8 ± 0.2 mg of betaxanthins/100 g, 967.8 ± 20 mg Gallic acid equivalent (GAE)/100 g for total phenolic compounds, an antioxidant capacity equivalent to 420.9 ± 4.9 mg GAE/100 g and a reducing power of 879.1 ± 115.9 mg ascorbic acid equivalent (AAE)/100 g. High concentration of aqueous extract and peel powder in CMC films increased the bioactive compounds content, antioxidant capacity and reducing power. Films mechanical properties were not affected by the aqueous extract; nevertheless, were strongly affected by the peel powder. Response surface methodology was used to optimize edible films formulation with high antioxidant characteristics, being the optimal formulation 1.7% of peel powder plus 3.3% of aqueous extract. This study may be the base for exploitation of prickly pear peel as source of bioactive compounds with antioxidant capacity for their use in edible coatings.

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

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...