Utilization of orange, banana and potato peels in formulating functional cupcakes and crackers [electronic resource]
Language: English Summary language: Arabic Description: p. 11-18Other title:- جاف هش كاغذية وظيفية .الاستفادة من قشور البرتقال والموز والبطاطس فى تشكيل كيك قوالب وبسكويت [Added title page title]
- Alexandria journal of food science and technology, 2016 v.13 (1) [electronic resource].
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Main | ART AJFST V13 No2 2 (Browse shelf(Opens below)) | Available |
Includes bibliographic reference
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..
Summary in Arabic
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