Development of ghee residue candy incorporated with orange peel
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Authors
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K.V. Ananthakumar
Department of Livestock Products Technology (Dairy Science), Madras Veterinary College Tamil Nadu Veterinary and Animal Sciences University, Chennai - 600 007.
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B. Dhanalakshmi
Professor and Head, Dept. of LPT (Dairy Science), Madras Veterinary College, Chennai - 7.
Keywords:
Ghee residue candy, Orange peel, Antioxidant activity, Vitamin C, Aqueous extractAbstract
This study was carried out to develop a candy utilizing the by-products of juice and dairy industry viz. orange peel and the ghee residue. Ghee residue candy with incorporation of dried orange peel powder and aqueous extract at various levels of 5,10,15 per cent (T1 ,T2,T3) were prepared. The per cent inhibition of Di-phenyl-picryl-hydrazyl free radical antioxidant activity of fresh orange peel, orange peel powder and aqueous extract were found to be 76.91± 0.13, 68.84± 0.22, 72.45± 0.21 respectively. Nutritional, textural and sensory qualities of the ghee residue candy incorporated with various levels of orange peel was carried out. On sensory evaluation by using 9-point hedonic scale T3 was found to be the best among the various levels tried. Texture analysis of ghee residue candy T1T2 and T3 were carried out for the parameters viz. hardness and stickiness and it was found that there was a significant difference between various inclusion level of orange peel powder and aqueous extract. The nutritional quality of the ghee residue candy (T1, T2 and T3) were analyzed and it was found that, as the percentage of inclusion of orange peel increased there was a corresponding increase in the nutrients except nitrogen free extract. The ghee residue candy incorporated with orange peel T2 was found to possess a higher antioxidant activity 70.44± 0.10 compared to control 10.50+ 0.21.
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