Characterization of kinnow (citrus reticulate) peel and its effect on the quality of muffin

Abstract

Kinnow peel powder (KPP) characterization (particle size; <180 μm, 180–250 μm, and 250–500 μm) showed that the particle size under 180 μm posses higher bulk density, color value L* & b*, oil absorption capacity, water solubility, and lower water holding capacity. Total phenolic content, total flavonoid content, and antioxidant properties of KPP varied in the range of 10.1 ± 0.21 to 10.9 ± 0.03 mg GAE/g, 4.96 ± 0.59 to 6.09 ± 0.56 mg QE/g, and 77.5 ± 0.96 to 87.2% ± 0.51%, respectively. An increase in particle size increased the pasting and thermal properties. Highest pasting viscosity (1069 ± 2 cP) and pasting temperature (75.3°C ± 0.10°C) were observed for the largest particle size KPP. Valorization of KPP was achieved by the development of muffins by partial replacement (5%, 10%, 15%, and 20%) of refine wheat flour. An increase in the concentration of KPP in muffins led to a decrease in the volume, color parameters, and increase in hardness. The highest desirability was found at 5% replacement level. Novelty impact statement The present study was focused on valorization of kinnow peel for the development of muffins. The study will add the scientific data on kinnow peel with respect to different particle size for the development of bakery products.

IV-Range Carrot Waste Flour Enhances Nutritional and Functional Properties of Rice-Based Gluten-Free Muffins

“…As reported by Olawuyi and Lee [16], the addition of mushroom and carrot powders to muffin formulations increased their weights due to fibre addition. Another study about refined wheat flour mixed with kinnow peel powder suggested that higher fibre content results in less moisture loss during baking, thus increasing muffin weight [23]. Contrarily, and in line with the results of the present paper, other researchers have reported a volume decrease when incorporating pomace powder into cakes [17] and muffins [16] and have attributed this result to the increased fibre content, which worsens the viscoelastic behavior of doughs.…”

“…Fortification of bakery products with plant-based functional ingredients has gained interest in recent years [20]. Low-cost fruit and vegetable waste has been proposed to replace wheat flour for the production of cake, bread, muffins, or breadsticks using potato, mango, kinnow, pomegranate, and grape pomace or peel powder [21][22][23][24][25] or [14]. However, less research has been conducted on gluten-free flours [26].…”

“…However, less research has been conducted on gluten-free flours [26]. Application of fruit and vegetable discards in gluten-free bakery products is relatively new [23]. Some examples include muffins enriched with mushroom or carrot pomace powder [16] or cakes fortified with apple, orange, or carrot pomace powder.…”

Valorization of Banana and Kinnow Waste in the Development of Nutritional Bar Using Extrusion and Plate-Molding Technique

“…Finer particles show lower peak temperatures while coarse particles show higher peak temperatures. It could be due to the fact that coarse particles require higher temperatures to maintain their rubbery state of transition (Khaleel et al, 2022).…”

Dielectric Roasting Induced Physical, Mechanical, and Grinding Characteristics of Black Pepper (Piper nigrum)

“…( 10) [30]. The particle size distribution (PSD) of the black pepper powder was observed in the form of D 10 , D 50 , D 60 , and D 90 , which indicate the total percentiles of particle sizes below the values of 10%, 50%, 60%, and 90%, respectively, in a cumulative size distribution [35][36][37], and coefficient of uniformity (CU) and span which indicate the width of distribution [38] were calculated using eqs. ( 11) and ( 12), respectively.…”