Version 1
: Received: 24 May 2023 / Approved: 25 May 2023 / Online: 25 May 2023 (11:36:31 CEST)
How to cite:
M, R. Valorisation of Orange and Banana Peel: Formulation of Fibre Loaded Biscuits. Preprints2023, 2023051809. https://doi.org/10.20944/preprints202305.1809.v1
M, R. Valorisation of Orange and Banana Peel: Formulation of Fibre Loaded Biscuits. Preprints 2023, 2023051809. https://doi.org/10.20944/preprints202305.1809.v1
M, R. Valorisation of Orange and Banana Peel: Formulation of Fibre Loaded Biscuits. Preprints2023, 2023051809. https://doi.org/10.20944/preprints202305.1809.v1
APA Style
M, R. (2023). Valorisation of Orange and Banana Peel: Formulation of Fibre Loaded Biscuits. Preprints. https://doi.org/10.20944/preprints202305.1809.v1
Chicago/Turabian Style
M, R. 2023 "Valorisation of Orange and Banana Peel: Formulation of Fibre Loaded Biscuits" Preprints. https://doi.org/10.20944/preprints202305.1809.v1
Abstract
The production, processing of agricultural products results in massive generation of waste, which has an environmental impact. In current study on the node of valorisation of the processed waste, orange and banana peel waste are utilized for the production of biscuits. The fortified biscuits were analysed for proximate and sensory analysis. The fibre content of the fortified biscuits increases several folds. From the sensory score the proportion of biscuits with 7.5% and 10% has undesirable quality parameters, whereas up to 5% concentration all the parameters are more desirable. Fortifying biscuits with orange and banana peel powder may be an excellent source of dietary fibre and an enhanced valorisation technique.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
