Effect of citrus by-products flour incorporation on chemical, rheological and organoleptic characteristics of biscuits

Abstract

Orange peel and pulp were analyzed for their proximate composition, water and oil holding capacity. Data showed that, orange peel and pulp had high amount of dietary fiber (74.87 and 70.64%, respectively) with high proportion of IDF, also it has high level of water and oil holding capacity. Biscuits prepared from blendes containing different proportion (0,5,15 and 25%) orange peel or pulp were also evaluated for chemical composition, rheological properties, physical characteristics and sensory evaluation. Data revealed that, incorporation of orange peel and pulp in biscuits formula increased dietary fiber form 2.73 to 15.31% and ash have the same trend, while protein and fat were decreased. Farinograph properties of the blended biscuits showed increase in water absorption, dough development time and stability, while dough mixing tolerance was decreased. The thickness of citrus by-product substituted biscuits increased, whereas width and spread ratio of biscuits decreased with increasing levels of orange peel and pulp. Highly acceptable biscuits could be obtained by incorporating 15% orange pulp and peel in the formulation.