Article
Version 1
Preserved in Portico This version is not peer-reviewed
Valorisation of Orange and Banana Peel: Formulation of Fibre Loaded Biscuits
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. Preprints 2023, 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
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.
Keywords
waste valorisation; fibre biscuits; orange peel; banana peel
Subject
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.
Comments (0)
We encourage comments and feedback from a broad range of readers. See criteria for comments and our Diversity statement.
Leave a public commentSend a private comment to the author(s)
* All users must log in before leaving a comment