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Asian Journal of Dairy and Food Research, volume 36 issue 3 (september 2017) : 260-263

Effect of different drying and grinding methods on biochemical properties of sweet orange peel powder

K.B. Sankalpa, C.T. Ramachandra, B.L. Dinesha, Uday Kumar Nidoni, Sharanagouda Hiregoudar, R.V. Beladhadi
1Department of Processing and Food Engineering, College of Agricultural Engineering, University of Agricultural Sciences, Raichur-584 104, Karnataka, India.
Cite article:- Sankalpa K.B., Ramachandra C.T., Dinesha B.L., Nidoni Kumar Uday, Hiregoudar Sharanagouda, Beladhadi R.V. (2017). Effect of different drying and grinding methods on biochemical properties of sweet orange peel powder. Asian Journal of Dairy and Food Research. 36(3): 260-263. doi: 10.18805/ajdfr.v36i03.8975.

ABSTRACT

Sweet orange (Citrus sinensis Osbeck) belongs to sub family Aurantoideae which is categorised under family Rutaceae. Peel is the main by-product obtained from sweet orange fruit juice processing industry. Peel is rich in many bioactive component, so to utilize this peel for industrial purpose it need to cover to stable form.  So in present study sweet orange peel is dried in three drying technique: solar tunnel drying, hot air drying and dehumidified air drying and ground with three different grinding methods: hammer mill grinding at ambient temperature, hammer mill grinding with water cooling and hammer mill grinding with liquid nitrogen cooling. Ground sweet orange peel powder was examined for functional properties. Among nine combinations, dehumidified air dried and liquid nitrogen (LN2) cooled ground sample showed significantly good functional properties such as ascorbic acid (40.00 mg.100g-1), phenols (2.23 mg.g-1), total carotenoids (0.28 mg.g-1), total flavonoids (33.76 mg.g-1), radical scavenging activity (75.59 %), pH (6.26) and water activity (0.35).

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