Utilization of orange, banana and potato peels in formulating functional cupcakes and crackers
Other Title(s)
الاستفادة من قشور البرتقال و الموز و البطاطس في تشكيل كيك قوالب و بسكويت جاف هش كأغذية وظيفية
Joint Authors
Zuayr, Ahmad Sabri Abd al-Hamid
Abu Gharbiyah, Hani Ali Hasan
Atiyyah, Ramadan Shihadah
Yusuf, Muhammad Mahmud
Source
Alexandria Journal of Food Science and Technology
Issue
Vol. 13, Issue 2 (31 Dec. 2016), pp.11-18, 8 p.
Publisher
The Scientific Society of Food Industry
Publication Date
2016-12-31
Country of Publication
Egypt
No. of Pages
8
Main Subjects
Abstract EN
The present study aimed to utilize orange peels (OP), banana peels (BP) and potato peels (PP) in preparing functional cupcake and crackers.
Seven minerals have been determined, the Na, K and Ca had higher values than Mg, Cu, Mn and Fe for all peels under study.
The OP had the highest crude fiber content (12.0%), followed by BP (10.5%), whereas, PP exhibited the lowest content (5.0%).
The OP had the lowest neutral detergent fiber (NDF) content (19.13%) and acid detergent fiber (ADF) content (12.6%), whereas BP possessed the highest NDF and ADF contents (47.42% and 39.55%, respectively).
The NDF content of PP was 45.14% being closed to its counterpart in BP, while ADF content of PP (18.7%) was higher than ADF content of OP.
Furthermore, the hemicellulose content was 6.53% in OP and 7.87% in BP, while it was 26.49% for PP.
Data of sensory evaluation revealed significant improvement of cakes supplemented with different levels of OP up to 20%, whereas, cakes supplemented with BP and PP at the same levels were significantly less acceptable than the control cake.
Elevating the supplementation levels of the aforementioned peels resulted in increasing the specific volume of cake and crackers as compared to their corresponding controls..
American Psychological Association (APA)
Zuayr, Ahmad Sabri Abd al-Hamid& Atiyyah, Ramadan Shihadah& Abu Gharbiyah, Hani Ali Hasan& Yusuf, Muhammad Mahmud. 2016. Utilization of orange, banana and potato peels in formulating functional cupcakes and crackers. Alexandria Journal of Food Science and Technology،Vol. 13, no. 2, pp.11-18.
https://search.emarefa.net/detail/BIM-954898
Modern Language Association (MLA)
Zuayr, Ahmad Sabri Abd al-Hamid…[et al.]. Utilization of orange, banana and potato peels in formulating functional cupcakes and crackers. Alexandria Journal of Food Science and Technology Vol. 13, no. 2 (2016), pp.11-18.
https://search.emarefa.net/detail/BIM-954898
American Medical Association (AMA)
Zuayr, Ahmad Sabri Abd al-Hamid& Atiyyah, Ramadan Shihadah& Abu Gharbiyah, Hani Ali Hasan& Yusuf, Muhammad Mahmud. Utilization of orange, banana and potato peels in formulating functional cupcakes and crackers. Alexandria Journal of Food Science and Technology. 2016. Vol. 13, no. 2, pp.11-18.
https://search.emarefa.net/detail/BIM-954898
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 16-17
Record ID
BIM-954898