Utilization of Mandarin Peel Powder in Cookies: Enhancing Nutritional Value and Shelf Life in Baked Products
Session
Agriculture, Food Science and Technology
Description
This study aims to determine the influence of mandarin peel powder addition on the physicochemical and sensory characteristics of biscuits. Through the analysis of nutritional content, it was found that biscuits with added mandarin peel powder had higher levels of energy, proteins, fats, fiber, and vitamin C compared to control samples. In terms of moisture content, water activity, acidity, and pH, the addition of mandarin peel powder influenced the stabilization of the product. Panelists positively rated the sensory characteristics of the biscuits, indicating good acceptance of the included product. This research demonstrates the potential of mandarin peel powder as a valuable ingredient to enhance the quality and nutritional value of baked goods, contributing to the development of richer content products and promoting a healthier diet for consumers.
Keywords:
Mandarin peel powder, Biscuits, Physicochemical characteristics, Sensory evaluation, Nutritional content
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-982-15-3
Location
UBT Kampus, Lipjan
Start Date
25-10-2024 9:00 AM
End Date
27-10-2024 6:00 PM
DOI
10.33107/ubt-ic.2024.262
Recommended Citation
Haxhimusa, Eriona; Mestani, Mergim; Feka, Fidan; and Mehmeti, Ibrahim, "Utilization of Mandarin Peel Powder in Cookies: Enhancing Nutritional Value and Shelf Life in Baked Products" (2024). UBT International Conference. 13.
https://knowledgecenter.ubt-uni.net/conference/2024UBTIC/AFCT/13
Utilization of Mandarin Peel Powder in Cookies: Enhancing Nutritional Value and Shelf Life in Baked Products
UBT Kampus, Lipjan
This study aims to determine the influence of mandarin peel powder addition on the physicochemical and sensory characteristics of biscuits. Through the analysis of nutritional content, it was found that biscuits with added mandarin peel powder had higher levels of energy, proteins, fats, fiber, and vitamin C compared to control samples. In terms of moisture content, water activity, acidity, and pH, the addition of mandarin peel powder influenced the stabilization of the product. Panelists positively rated the sensory characteristics of the biscuits, indicating good acceptance of the included product. This research demonstrates the potential of mandarin peel powder as a valuable ingredient to enhance the quality and nutritional value of baked goods, contributing to the development of richer content products and promoting a healthier diet for consumers.