Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/56123
Title: Utilization of Eureka Lemon Peel for Development of Value Added Product
Authors: Kour, Pawandeep
Gupta, Neeraj
Singh, Jagmohan
Keywords: Flakes;Jaggery;Osmo-dried;Sensory evaluation;Sugar
Issue Date: Feb-2021
Publisher: NISCAIR-CSIR, India
Abstract: The main purpose of this study was to prepare a delicious value added product from the osmo-dried eureka lemon peel flakes which otherwise is a wastage material. The peels of eureka lemon were used to prepare flakes. Plain water was used for washing of flakes, thereafter after washing these were blanched for five minutes and dipped in sugar and jaggery syrup concentrations as per the treatment combinations for 24 hours. In another 24 hours, the peel flakes were dried in cabinet tray drier (60°C) for 4–5 hours after draining out the water. Thereafter, the peel flakes were packed in LDPE bags and then stored at room temperature for 3 months. At the interval of 1 month, the various chemical and sensory characters were investigated. Osmo-dried eureka lemon peel flakes showed a decreasing trend in L* value, b* value, ascorbic acid and β-Carotene whereas an increasing trend was observed in reducing sugar, total sugar and a* value during storage period of three months. On the basis of overall acceptability, treatment T7 (75°Brix sugar syrup) was found to be the most preferred osmo-dried eureka lemon peel flakes. It could be concluded that osmo-dried eureka lemon peel flakes can be preserved safely for three months.
Page(s): 181-185
URI: http://nopr.niscair.res.in/handle/123456789/56123
ISSN: 0975-1084 (Online); 0022-4456 (Print)
Appears in Collections:JSIR Vol.80(02) [February 2021]

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