QUALITY EVALUATION OF BISCUIT INCORPORATED WITH MANDARIN PEEL POWDER
The current research is aimed to utilize mandarin peel in biscuits baking. Chemical composition showed that peel had high contents of ash, crude fiber; whereas low protein and carbohydrate content compared to wheat flour. Mandarin peel powder (MPP) was used in production of semi-sweet hard dough bis...
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| Format: | Article |
| Language: | English |
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2017-03-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
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| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201701&vol=1&aid=4486 |
| _version_ | 1818584100700684288 |
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| author | SANITA THAPA |
| author_facet | SANITA THAPA |
| author_sort | SANITA THAPA |
| collection | DOAJ |
| description | The current research is aimed to utilize mandarin peel in biscuits baking. Chemical composition showed that peel had high contents of ash, crude fiber; whereas low protein and carbohydrate content compared to wheat flour. Mandarin peel powder (MPP) was used in production of semi-sweet hard dough biscuits by replacing wheat flour by 3, 6 and 9 % to ensure the quality and acceptability of the biscuit. Baking increased the thickness of biscuit, whereas width and spread ratio of biscuits decreased with increasing levels of MPP. Biscuits were subjected for sensory evaluation. Biscuits formulated with 6 % MPP were comparable to control biscuits. The content of fiber, ash, ascorbic acid, carotenoids, polyphenol and antioxidant activity was found to be 0.85 %, 1.32 %, 1.5 mg / 100 g, 69 µg∙g-1, 2150 µg gallic acid equivalents (GAE) / g and 24.5 % respectively which were significantly higher than that of control biscuit. |
| first_indexed | 2024-12-16T08:15:49Z |
| format | Article |
| id | doaj.art-708c15ec45934dc8ab74ae31917dabe1 |
| institution | Directory Open Access Journal |
| issn | 1582-540X 1582-540X |
| language | English |
| last_indexed | 2024-12-16T08:15:49Z |
| publishDate | 2017-03-01 |
| publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
| record_format | Article |
| series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| spelling | doaj.art-708c15ec45934dc8ab74ae31917dabe12022-12-21T22:38:16ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X1582-540X2017-03-011811930QUALITY EVALUATION OF BISCUIT INCORPORATED WITH MANDARIN PEEL POWDER SANITA THAPA0National College of Food Science and Technology, Department of Food Technology, Kathmandu, Nepal The current research is aimed to utilize mandarin peel in biscuits baking. Chemical composition showed that peel had high contents of ash, crude fiber; whereas low protein and carbohydrate content compared to wheat flour. Mandarin peel powder (MPP) was used in production of semi-sweet hard dough biscuits by replacing wheat flour by 3, 6 and 9 % to ensure the quality and acceptability of the biscuit. Baking increased the thickness of biscuit, whereas width and spread ratio of biscuits decreased with increasing levels of MPP. Biscuits were subjected for sensory evaluation. Biscuits formulated with 6 % MPP were comparable to control biscuits. The content of fiber, ash, ascorbic acid, carotenoids, polyphenol and antioxidant activity was found to be 0.85 %, 1.32 %, 1.5 mg / 100 g, 69 µg∙g-1, 2150 µg gallic acid equivalents (GAE) / g and 24.5 % respectively which were significantly higher than that of control biscuit.http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201701&vol=1&aid=4486antioxidant-activitybiscuitcarotenoidsmandarin peel powderpolyphenolspread ratio |
| spellingShingle | SANITA THAPA QUALITY EVALUATION OF BISCUIT INCORPORATED WITH MANDARIN PEEL POWDER Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry antioxidant-activity biscuit carotenoids mandarin peel powder polyphenol spread ratio |
| title | QUALITY EVALUATION OF BISCUIT INCORPORATED WITH MANDARIN PEEL POWDER |
| title_full | QUALITY EVALUATION OF BISCUIT INCORPORATED WITH MANDARIN PEEL POWDER |
| title_fullStr | QUALITY EVALUATION OF BISCUIT INCORPORATED WITH MANDARIN PEEL POWDER |
| title_full_unstemmed | QUALITY EVALUATION OF BISCUIT INCORPORATED WITH MANDARIN PEEL POWDER |
| title_short | QUALITY EVALUATION OF BISCUIT INCORPORATED WITH MANDARIN PEEL POWDER |
| title_sort | quality evaluation of biscuit incorporated with mandarin peel powder |
| topic | antioxidant-activity biscuit carotenoids mandarin peel powder polyphenol spread ratio |
| url | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201701&vol=1&aid=4486 |
| work_keys_str_mv | AT sanitathapa qualityevaluationofbiscuitincorporatedwithmandarinpeelpowder |