Utilization of Orange, Banana and Potato Peels in Formulating Functional Cupcakes and Crackers

Abstract

The present study aimed to utilize orange peels (OP), banana peels (BP) and potato peels (PP) in preparing functional cupcake and crackers. Seven minerals have been determined, the Na, K and Ca had higher values than Mg, Cu, Mn and Fe for all peels under study. The OP had the highest crude fiber content (12.0%), followed by BP (10.5%), whereas, PP exhibited the lowest content (5.0%). The OP had the lowest neutral detergent fiber (NDF) content (19.13%) and acid detergent fiber (ADF) content (12.6%), whereas BP possessed the highest NDF and ADF contents (47.42% and 39.55%, respectively). The NDF content of PP was 45.14% being closed to its counterpart in BP, while ADF content of PP (18.7%) was higher than ADF content of OP. Furthermore, the hemicellulose content was 6.53% in OP and 7.87% in BP, while it was 26.49% for PP. Data of sensory evaluation revealed significant improvement of cakes supplemented with different levels of OP up to 20%, whereas, cakes supplemented with BP and PP at the same levels were significantly less acceptable than the control cake. Elevating the supplementation levels of the aforementioned peels resulted in increasing the specific volume of cake and crackers as compared to their corresponding controls..

Physicochemical and Technological Studies on Volkamer Lemon Fruit (Citrus volkameriana)

“…The VLF had 10.47 crude fiber, 35% (NDF), 28.80% (ADF) and 6.20 hemicellulose. In accordance with the results obtained in the present study, Zoair et al (2016) found that the aforementioned values were 12.0, 19.13, 12.6 and 6.53%, respectively. Also, Janati et al (2012) found that the level of crude fiber in lemon peels was 15.18%.…”

“…Barros et al (2012) showed that Ca content of two different varieties of orange peels varied from 145.9 to 165.4 mg/100 g which are smaller than the values of Ca in the VLF. On the other hand, Zoair et al (2016) found that orange peel had 42.81, 46.66, 176.10, 8.08, 3.37, 1.16 and 0.66 mg/ 100g of Na, K, Ca, Mg, Fe, Mn and Cu, respectively. Further, Janati et al (2012) found higher values for the levels of minerals in lemon peels comparing with the results of the present study.…”

“…According to Zoair et al (2016) sensory evaluation revealed significant improvement of cakes supplemented with different levels of orange peels up to 20% and improved the texture of the crackers.…”

Production and quality evaluation of corn crackers fortified with freeze dried of banana peel and pulp

“…Crackers supplemented with 10, 15 and 20% Banana peels exhibited signi cantly better crispiness and odor as compared to the control. On the other hand, no differences could be traced in terms of color and taste of crackers supplemented with 10 and 15 % Banana peels as compared with the control 52 .…”