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<p>Kinnow (<i>Citrus reticulate</i>) peel is considered a good bioactive source, exhibiting certain health benefits. This study explored the effect of blanching techniques (Microwave − 600&#xa0;W, water – 95 ℃, and ultrasound − 350&#xa0;Hz) on drying characteristics, colour, functional groups, and bioactive of kinnow peel. All blanched samples were dried in a tray dryer at 50 ℃, and mathematical models estimated drying behaviour, and the Page model was found to be the best-fit model (R<sup>2</sup> = 0.99963). Pre-treatment showed a darker colour than raw kinnow peel powder (K<sub>RP</sub>). Microwave blanched kinnow peel powder (K<sub>MP</sub>) attributed a higher phenolic (12.1678 mgGAE/g) and DPPH radical scavenging (28.1134&#xa0;mg/mL) properties. Moreover, these bioactive were also confirmed by FTIR analysis in terms of functional groups. Further, the microwave-blanched kinnow peel was utilized to develop healthy cookies by replacing refined wheat flour with 0%-control, 5%, 10%, and 15% K<sub>MP</sub>. Cookies with K<sub>MP</sub> showed a higher spread ratio (5.52–6.11) and breaking strength (4.94–5.63 Kg) with an increasing replacement ratio and darker colour than the control. Sensory data showed that K<sub>MP</sub>-based cookies were acceptable up to 10%, with overall acceptance comparable to wheat-based cookies. The nutritional and phytochemical composition of cookies, such as ash, moisture, dietary fibre, total phenolic content, total flavonoid content and antioxidants, were increased, whereas fat and carbohydrate decreased with K<sub>MP</sub>. The food industry may use K<sub>MP</sub> as a functional ingredient for healthy products.</p>

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Valorization of Kinnow (Citrus reticulate) Peel: Effects of Blanching Techniques on Drying Kinetics and Bioactive Compounds of Kinnow Peel and its Application in Cookies Formulation

  • 期刊论文

  • 发表日期：

    2025年2月11日

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  • N. Prithvi Reddy,
  • Anand Kishore,
  • Khushbu Kumari,
  • Pramod Kumar Prabhakar,
  • Nitin Kumar

摘要

Kinnow (Citrus reticulate) peel is considered a good bioactive source, exhibiting certain health benefits. This study explored the effect of blanching techniques (Microwave − 600 W, water – 95 ℃, and ultrasound − 350 Hz) on drying characteristics, colour, functional groups, and bioactive of kinnow peel. All blanched samples were dried in a tray dryer at 50 ℃, and mathematical models estimated drying behaviour, and the Page model was found to be the best-fit model (R2 = 0.99963). Pre-treatment showed a darker colour than raw kinnow peel powder (KRP). Microwave blanched kinnow peel powder (KMP) attributed a higher phenolic (12.1678 mgGAE/g) and DPPH radical scavenging (28.1134 mg/mL) properties. Moreover, these bioactive were also confirmed by FTIR analysis in terms of functional groups. Further, the microwave-blanched kinnow peel was utilized to develop healthy cookies by replacing refined wheat flour with 0%-control, 5%, 10%, and 15% KMP. Cookies with KMP showed a higher spread ratio (5.52–6.11) and breaking strength (4.94–5.63 Kg) with an increasing replacement ratio and darker colour than the control. Sensory data showed that KMP-based cookies were acceptable up to 10%, with overall acceptance comparable to wheat-based cookies. The nutritional and phytochemical composition of cookies, such as ash, moisture, dietary fibre, total phenolic content, total flavonoid content and antioxidants, were increased, whereas fat and carbohydrate decreased with KMP. The food industry may use KMP as a functional ingredient for healthy products.