Abstract:
The research focused to evaluate physical, chemical
, and sensory properties of raw,
blanched, and 2, 4, and 6% osmotically salt treated
Mandarin (Citrus reticulata) peel
powder. The yields
of Mandarin Peel Powder (MPP) were found in the ran
ge of 29.1 to
30.4% (db) for different treatments, which were not
significantly different. The bulk
density and solubility were found in the range of 1
,267-1,308 (kg m
-3
) and 17.4-28.4%
,
respectively, the highest value was for blanched pe
el powder. Blanched peel powder
contained highest carotenoids (3245 μg g
-1
) and polyphenols (102.72 mg GAE g
-1
) whereas
6% salt treated peel powder contained the highest T
annin (0.19 mg of GA 100 g
-1
FW
),
ascorbic acid (13.62 mg 100 g
-1
), and antioxidant activity (66.1% DPPH inhibition)
among
the other treatments. Blanched peel powder was foun
d to be the best in terms of sensory
evaluation.
Keywords:
Blanched peel powder, Carotenoids, Sensory evaluati
on, Tannin.
