Utilization of Some Citrus Peels in Formulating Functional Cookies and Pasta

Document Type : Original Article

Author

Food Science and Technology Dept., Fac. of Agric. El- Shatby, 21545, University of Alexandria, Alexandria, Egypt.

Abstract

Orange peels (OP), mandarin peels (MP) and lemon peels (LP) were analyzed and utilized in preparing functional cookies and pasta. The gross chemical composition revealed the following ranges: Moisture: 70.05-77.82%,
crude protein: 4.44-9.91%, crude fat:8.64-12.79%, ash: 10.37-15.13% and carbohydrates: 62.17-76.51%. Moreover,
total sugars ranged from 30.70 to 33.35%, crude fibers: 5.48-8.73%, neutral detergent fibers ”NDF”: 12.43-21.83%,
acid detergent fibers “ADF” 10.94-13.52%. Meanwhile, considerable variations were traced in contents of mineral
elements. Organoleptic evaluation revealed statistical acceptance of cookies fortified with 5, 10 and 15% of (OP)
with 10% superior to the control. The cookies supplementation with OP and MP resulted in increasing the cookies
thickness as compared to the control. On the other hand, pasta fortified with 5% (OP) was the most acceptable as well
as a considerable increase in the weight percentage and the residue retained in the cooking water as compared to the
control. The data revealed the potentiality of utilization of citrus peels under study (OP, MP and LP) in manufacture
functional cookies. For pasta, OP and MP were superior to LP

Keywords

Alexandria Journal of Food Science and Technology
Volume 21, Issue 2
December 2023
Pages 21-32

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