Effect of Drying Temperature on Physiochemical Properties of Powder from Blanched and Unblanched Lemon Peel and Sensory Quality Evaluation of the Powder Fortified Biscuits

Abstract

Preparation of biscuit incorporating lemon peel powder can be a new approach in formulating fortified fast food. This investigation was made to evaluate quality of prepared biscuits with lemon peel powder. The effect of temperature on drying time and physiochemical properties of lemon peel powder and their effects on biscuits were also examined. Two drying temperatures (650C and 750C) were employed for both blanched and unblanched lemon peel. The formulated biscuit samples incorporating 1 % lemon peel powder were compared with control biscuits which were prepared with 100% wheat flour. It took longer time (18 hr) for drying of blanched sample at 65 0C whereas shorter time (8 hr) was required for that of blanched sample at 750C. There was a significant decrease in the physiochemical properties of lemon peel powder with the increase of temperature except protein and fibre content. In addition, moisture content of the unblanched sample was found to be lower than the blanched sample at the same temperature. Significantly higher ascorbic acid was obtained by the unblanched samples. Protein and fibre content for both unblanched and blanched sample at the same temperature were found to be higher. All the samples were significantly different at 5% level of significance for overall acceptability. Biscuits prepared with unblanched dried lemon peel powder (at 650C) sample secured the highest score in case of all the sensory parameters. Therefore, quality fortified biscuit can be prepared commercially by incorporating 1 % lemon peel powder in wheat flour for the fast food consumer.

Comparison of Different Techno-Functional Properties of Raw Lemon Pomace and Lemon Pomace Powder, and Development of Nutritional Biscuits by Incorporation of Lemon Pomace Powder

“…These results were sufficient to conclude that citrus by-products (peel, pomace, fiber) have strong potential to boost the nutritional status of food products, especially bakery items, if incorporated at suitable levels to control the technological, physical, and sensorial attributes of developed products. Findings of Roy et al (2021) also supported the results of present study, when they used both blanched and unblanched lemon peel powder to incorporate in wheat flour for development of formulated biscuits. Supportive results were also observed in the findings of Rani et al (2020).…”

“…Further, contents of moisture (12.3%), ash (5.0%), fat (5.1%) and protein (6.4%) were recognized in lemon pomace powder. Roy et al (2021) compared the physicochemical properties of blanched and unblanched lemon peel powders dried at different temperatures and the findings were not much different from this study.…”

“…Functionalized biscuits were developed by Imeneo et al (2021), by using citrus pomace powder in white flour. Roy et al (2021) recommended the incorporation of lemon peel powder for the development of functional biscuits. Orange peel powder-incorporated nutritional biscuits were prepared by Al-Janabi and Yasen (2022).…”

Comparison of the Effects of Jackfruit Seed Flour and Jackfruit Seed Starch in the Cookie Manufacturing Process

“…After every sample test, the evaluator used filtered water to cleanse their palate. Thirty trained evaluators majoring in university studies offered their sensory perceptions of the samples [25,26].…”