DEVELOPMENT OF ORANGE PEEL POWDER FORTIFIED WHEAT BAJRA BASED BISCUIT: EVALUATION OF SENSORY, NUTRITIONAL, AND PHYSICAL CHARACTERISTICS

S. GURRAM¹*, G.P. SHARMA^2
1College of Technology and Engineering, Maharana Pratap University of Agriculture and Technology, Udaipur, 313001, Rajasthan, India
²College of Technology and Engineering, Maharana Pratap University of Agriculture and Technology, Udaipur, 313001, Rajasthan, India
* Corresponding Author : sindhu9093@gmail.com

Received : 30-08-2019     Accepted : 13-09-2019     Published : 15-09-2019
Volume : 11     Issue : 17       Pages : 8990 - 8995
Int J Agr Sci 11.17 (2019):8990-8995

Keywords : Orange peel powder, Biscuits, Dough, Fortification, Fibre
Conflict of Interest : None declared
Acknowledgements/Funding : Authors are thankful to College of Technology and Engineering, Maharana Pratap University of Agriculture and Technology, Udaipur, 313001, Rajasthan, India
Author Contribution : All authors equally contributed

The main objective of the present study was to prepare fortified orange peel powder (OPP) biscuits and to know their overall acceptability, nutrient and physical properties. The OPP was incorporated in various proportions varied from 3 to 15% level in biscuits by reducing proportion of wheat and bajra from 48.5 to 42.5%. The physical analysis of diameter, thickness, spread ratio, spread factor and volume of biscuits decreased as increase in OPP content. The sensory analysis of biscuits was evaluated using nine-point hedonic scale by panellists, gave maximum overall acceptability score to 7% (8.05±0.01), followed by 5% OPP (7.86±0.01). Chemical analysis of protein, fat, carbohydrate, iron, calcium and energy decreased with increase in OPP proportion and moisture was intermittent. Fibre ascorbic acid and ash were increased from 3-5% OPP as increase in OPP proportion in biscuits. The water activity decreased as decrease in moisture content and also within the bound condition for storage. The storage life of biscuits was acceptable up to 2 months packed in HDPE at which slight increase in moisture content (7.57-7.62 %) and FFA (0.62-0.63). The color was light at 3% OPP but increase (91.57-53.85) in OPP with bajra, the color went slight dark. The texture of biscuit was found best at combination of 7 and 5% OPP for having more crispiness. OPP can be substituted up to 7% in wheat and pearl millet for fortification of OPP biscuits without adversely affecting quality attributes by the consumers and their overall acceptability.

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