Physio-chemical and Functional Quality Evaluation o f Mandarin Peel Powder

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.