Investigating the effect of mosambi (Citrus limetta) peel powder on physicochemical and sensory properties of cookies
Main Article Content
Keywords
dietary fibre, hardness, sensory, spread ratio
Abstract
This study was undertaken to investigate the effects of mosambi peel powder on physiochemical and sensory properties of cookies. Different percentages of mosambi peel powder, 4, 6, 8, 10 and 12%, were incorporated into the cookies. It was found that mosambi peel powder resulted in an increase in thickness and hardness of cookies, while width and spread ratio of cookies decreased with increasing levels of mosambi peel powder. The dietary fibre content in cookies was also enhanced by the incorporation of mosambi peel powder. This research was further extended to note the influence of mosambi peel powder on sensory properties of incorporated cookies. Mosambi peel powders pre-treated with sodium chloride and sodium bicarbonate obtained better scores, followed by untreated powders. The low score for untreated mosambi peel powders was attributed to its bitter taste.
References
Abdul-Hamid, A. and Luan, Y.S., 2000. Functional properties of dietary fibre prepared from defatted rice bran. Food Chemistry 68: 15-19.
American Association of Cereal Chemists (AACC), 2000. Approved methods of the AACC. AACC, St. Paul, MN, USA.
Association of Official Analytical Chemists (AOAC), 1997. Official method of analysis of AOAC International, section 12.1.07, method 960.52. AOAC, Rockville, MD, USA.
Association of Official Analytical Chemists (AOAC), 1999. Official method of analysis of AOAC International. AOAC, Washington, DC, USA.
Ayo, J.A. and Olawale, O., 2002. Effects of defatted groundnut concentrate on the physicochemical and sensory quality of ‘fura’. Nutrition Food Science 33: 173-176.
Bampidis, V.A. and Robinson, P.H., 2006. Citrus by-products as ruminant feeds: a review. Animal Feed Science and Technology 128(3-4): 175-217.
Bjorck, I. and Elmstahl, H.L., 2003. The glycaemic index: importance of dietary fibre and other food properties. Proceedings of the Nutrition Society 62: 201-206.
Chau, C.F. and Huang, Y.L., 2003. Comparison of the chemical composition and physicochemical properties of different fibres prepared from the peel of Citrus sinensis L. Cv. Liucheng. Journal of Agriculture and Food Chemistry 51: 2615-2618.
Ellouze-Ghorbel, R., Kamoun, A., Neifar, M., Belguith, S., Ayadi, M.A., Kamoun, A. and Ellouze-Chaabouni, S., 2010. Development of fibre-enriched biscuits formula by a mixture design. Journal of Texture Studies 41: 472-491.
El-Sharnouby, G.A., Aleid, S.M. and Al-Otaibi, M.M., 2012. Nutritional quality of biscuit supplemented with wheat bran and date palm fruits (Phoenix dactylifera L.). Food and Nutrition Science 3: 322-328.
Fernández-López, J., Fernández-Ginés, J.M., Aleson-Carbonell, L., Sendra, E., Sayas-Barberá, E. and Pérez-Alvarez, J.A., 2004. Application of functional citrus by-products to meat products. Trends in Food Science and Technology 15: 176-185.
Grigelmo-Miguel, N., Carreras-Boladeras, E. and Martin-Belloso, O., 1999. Development of high-fruit-dietary fibre muffins. European Food Research and Technology 12: 123-128.
Jeltema, M.A., 1983. Predication of cookies quality from dietary fibre components. Cereal Chemistry 60: 227-230.
Larrauri, J.A., 1999. New approaches in the preparation of high dietary fibre powders from fruits by-products. Trends in Food Science and Technology 10: 3-8.
Laurikainen, T., Harkonen, H., Autio, K. and Poutanen, K., 1999. Effects of enzymes in fibre-enriched baking. Journal of the Science of Food and Agriculture 76: 239-249.
Nassar, A.G., AbdEl-Hamied, A.A. and El-Naggar, E.A., 2008. Effect of citrus by-products flour incorporation on chemical, rheological and organolepic characteristics of biscuits. World Journal of Agricultural Sciences 4: 612-616.
Passy, N. and Mannheim, C.H., 1983. The dehydration, shelf-life and potential uses of citrus pulps. Journal of food engineering 2: 19-34.
Rajiv, J., Indrani, D., Prabhasankar, P. and Rao, G.V., 2012. Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum). Journal of Food Science and Technology 49: 587-593.
Ranganna, S., 2008. Sensory evaluation in analysis and quality control for fruit and vegetable products. McGraw-Hill, New Delhi, India, pp. 623-624.
Shrestha, A.K. and Noomhorm, A., 2002. Comparison of Physico-chemical properties of biscuits supplemented with soy and kinema flours. International Journal of Food Science and Technology 37: 361-368.Sidhu, J.S., Suad, N. and Al-Saquer, J.M., 1999. Effects of adding wheat bran and germ fractions on the chemical composition of high fibre toast bread. Food Chemistry 67: 365-371.
Taygi, S.K., Manikantan, M.R., Oberoi, H.S. and Kaur, G., 2007. Effect of mustard flour incorporation on nutritional, texture and organoleptic characteristics of biscuits. Journal of Food Engineering 80: 1043-1050.
Uysal, H., Bilgicli, N., Elguna, A., Ibanoglu, S., Herken, E.N. and Demir, M.K., 2005. Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire-cut cookies. Journal of Food Engineering 78: 1074-1078.
Vergara-Valencia, V.N., Granados-Perez, E., Agama-Acevedo, E., Tovar, J., Ruales, J. and Bello-Perez, L.A., 2007. Fibre concentrate from mango fruit: characterization associated antioxidant capacity and application as a bakery product ingredient. LWT-Food Science and Technology 40: 722-729.
Wang, J.S., Rosell, C.M. and De Barber, C.B., 2002. Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chemistry 79: 221-226.
Yamamoto, H., Worthington, S.T., Hou, G. and Ng, P., 1996. Rheological properties and baking qualities of selected soft wheats in the United States. Cereal Chemistry 73: 215-221.
Younis, K., Islam, R., Jahan, K., Yousuf, B. and Ray, A., 2015. Effect of addition of mosambi (Citrus limetta) peel powder on textural and sensory properties of papaya jam. Cogent Food and Agriculture 1: 1023675.
American Association of Cereal Chemists (AACC), 2000. Approved methods of the AACC. AACC, St. Paul, MN, USA.
Association of Official Analytical Chemists (AOAC), 1997. Official method of analysis of AOAC International, section 12.1.07, method 960.52. AOAC, Rockville, MD, USA.
Association of Official Analytical Chemists (AOAC), 1999. Official method of analysis of AOAC International. AOAC, Washington, DC, USA.
Ayo, J.A. and Olawale, O., 2002. Effects of defatted groundnut concentrate on the physicochemical and sensory quality of ‘fura’. Nutrition Food Science 33: 173-176.
Bampidis, V.A. and Robinson, P.H., 2006. Citrus by-products as ruminant feeds: a review. Animal Feed Science and Technology 128(3-4): 175-217.
Bjorck, I. and Elmstahl, H.L., 2003. The glycaemic index: importance of dietary fibre and other food properties. Proceedings of the Nutrition Society 62: 201-206.
Chau, C.F. and Huang, Y.L., 2003. Comparison of the chemical composition and physicochemical properties of different fibres prepared from the peel of Citrus sinensis L. Cv. Liucheng. Journal of Agriculture and Food Chemistry 51: 2615-2618.
Ellouze-Ghorbel, R., Kamoun, A., Neifar, M., Belguith, S., Ayadi, M.A., Kamoun, A. and Ellouze-Chaabouni, S., 2010. Development of fibre-enriched biscuits formula by a mixture design. Journal of Texture Studies 41: 472-491.
El-Sharnouby, G.A., Aleid, S.M. and Al-Otaibi, M.M., 2012. Nutritional quality of biscuit supplemented with wheat bran and date palm fruits (Phoenix dactylifera L.). Food and Nutrition Science 3: 322-328.
Fernández-López, J., Fernández-Ginés, J.M., Aleson-Carbonell, L., Sendra, E., Sayas-Barberá, E. and Pérez-Alvarez, J.A., 2004. Application of functional citrus by-products to meat products. Trends in Food Science and Technology 15: 176-185.
Grigelmo-Miguel, N., Carreras-Boladeras, E. and Martin-Belloso, O., 1999. Development of high-fruit-dietary fibre muffins. European Food Research and Technology 12: 123-128.
Jeltema, M.A., 1983. Predication of cookies quality from dietary fibre components. Cereal Chemistry 60: 227-230.
Larrauri, J.A., 1999. New approaches in the preparation of high dietary fibre powders from fruits by-products. Trends in Food Science and Technology 10: 3-8.
Laurikainen, T., Harkonen, H., Autio, K. and Poutanen, K., 1999. Effects of enzymes in fibre-enriched baking. Journal of the Science of Food and Agriculture 76: 239-249.
Nassar, A.G., AbdEl-Hamied, A.A. and El-Naggar, E.A., 2008. Effect of citrus by-products flour incorporation on chemical, rheological and organolepic characteristics of biscuits. World Journal of Agricultural Sciences 4: 612-616.
Passy, N. and Mannheim, C.H., 1983. The dehydration, shelf-life and potential uses of citrus pulps. Journal of food engineering 2: 19-34.
Rajiv, J., Indrani, D., Prabhasankar, P. and Rao, G.V., 2012. Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum). Journal of Food Science and Technology 49: 587-593.
Ranganna, S., 2008. Sensory evaluation in analysis and quality control for fruit and vegetable products. McGraw-Hill, New Delhi, India, pp. 623-624.
Shrestha, A.K. and Noomhorm, A., 2002. Comparison of Physico-chemical properties of biscuits supplemented with soy and kinema flours. International Journal of Food Science and Technology 37: 361-368.Sidhu, J.S., Suad, N. and Al-Saquer, J.M., 1999. Effects of adding wheat bran and germ fractions on the chemical composition of high fibre toast bread. Food Chemistry 67: 365-371.
Taygi, S.K., Manikantan, M.R., Oberoi, H.S. and Kaur, G., 2007. Effect of mustard flour incorporation on nutritional, texture and organoleptic characteristics of biscuits. Journal of Food Engineering 80: 1043-1050.
Uysal, H., Bilgicli, N., Elguna, A., Ibanoglu, S., Herken, E.N. and Demir, M.K., 2005. Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire-cut cookies. Journal of Food Engineering 78: 1074-1078.
Vergara-Valencia, V.N., Granados-Perez, E., Agama-Acevedo, E., Tovar, J., Ruales, J. and Bello-Perez, L.A., 2007. Fibre concentrate from mango fruit: characterization associated antioxidant capacity and application as a bakery product ingredient. LWT-Food Science and Technology 40: 722-729.
Wang, J.S., Rosell, C.M. and De Barber, C.B., 2002. Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chemistry 79: 221-226.
Yamamoto, H., Worthington, S.T., Hou, G. and Ng, P., 1996. Rheological properties and baking qualities of selected soft wheats in the United States. Cereal Chemistry 73: 215-221.
Younis, K., Islam, R., Jahan, K., Yousuf, B. and Ray, A., 2015. Effect of addition of mosambi (Citrus limetta) peel powder on textural and sensory properties of papaya jam. Cogent Food and Agriculture 1: 1023675.
Article Sidebar
Published
Mar 1, 2016
Article Details
Issue
Section
Research Article
