Enhanced functional properties and shelf stability of cookies by fortification of kinnow derived phytochemicals and residues

Utilisation of Kinnow peel as a functional ingredient in bread: Physicochemical, functional, textural and sensory attributes

“…Studies of Yaqoob et al . (2021) also reported that addition of KPP increased the fibre and ash content while reduced the protein content in bakery products prepared with KPP.…”

“…Results presented in Table 5 showed that incorporation of KPP at various levels significantly ( P < 0.05) influenced the bioactive compounds (Vitamin C, Carotenoids, Total phenolic content, Total flavonoid content) and antioxidant activities (DPPH Inhibition, FRAP and ABTS) of the bread. The enhancement in the bioactive components and antioxidant properties of bread was due to inclusion of a wide range of bio‐functional compounds such as polyphenols, flavonoids, vitamin C and carotenoids in kinnow peels (Yaqoob et al ., 2021). Citrus peel was shown to have a high concentration of carotenoids, phenolic components, including flavonoids, flavonols, flavonones, flavones, isoflavones, and anthocyanidins like quercetin naringin, hesperidin, nobiletin and tangeretin as a result of which bread supplemented with KPP exhibits higher phenolic and flavonoid content (Suri et al ., 2022).…”

“…Citrus peel was shown to have a high concentration of carotenoids, phenolic components, including flavonoids, flavonols, flavonones, flavones, isoflavones, and anthocyanidins like quercetin naringin, hesperidin, nobiletin and tangeretin as a result of which bread supplemented with KPP exhibits higher phenolic and flavonoid content (Suri et al ., 2022). Previous studies also showed that supplementation of bread with fruit processing by‐products significantly enhances bioactive component concentration and antioxidant activity of bakery foods (Mildner‐Szkudlarz et al ., 2011, 2016; Yaqoob et al ., 2021). Kinnow peels, in addition to being a rich reservoir of bioactive chemicals, contain high quantities of carotenoid, can be utilised as a natural food colourant in the making of breads, resulting in significant increase in carotenoid concentration in bakery goods (Suri et al ., 2022).…”

“…Demand of incorporating by‐products from fruits and vegetables processing to enhance the nutraceutical potential of bread is gaining popularity and in the recent years, fruits processing by‐products such as peel and pomace were widely used to supplement convenience foods such as bread, because of the increasing consumer awareness (Chareonthaikij et al ., 2016; Mildner‐Szkudlarz et al ., 2016; Chen et al ., 2019; Han et al ., 2021; Tolve et al ., 2021). Despite being rich in bioactive compounds, studies on utilisation of kinnow peel in baked goods are limited (Yaqoob et al ., 2021). The present study was thus planned to prepare functional breads by incorporating kinnow peel powder as a functional ingredient and as to assess the techno‐functional, physic‐chemical, bioactive, texture, quality and sensory attributes of the prepared bread.…”

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

“…Limited studies have been reported on valorization of kinnow peel for the development of new food products. Some of the reported studies regarding valorization of kinnow by‐product include the development of kinnow candy (Aggarwal & Michael, 2016; Sidhu et al, 2016), pasta, vermicelli (Singla et al, 2021a, 2021b), and cookies (Yaqoob et al, 2021). Nevertheless, studies exploring the use of KPP for the development of bakery products are far and few.…”