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Abstract
The study was conducted to utilize kinnow waste (peel and pomace) and peel derived phytochemicals in the fortification of muffins to improve functional properties and shelf stability. The dried kinnow peel and pomace powder were utilized in the muffinfortification by replacing wheat flour in various levels viz., 5, 10, 15 and 20%, to ensure enhanced quality and acceptability. The peel (Mp) and pomace (Mpo)supplemented muffins showed higher crude fiber (3.57±0.10%- and 2.82±0.30%) and ash (1.55±0.09%-peel and 1.33±0.01% for pomace) as compared to the control (Butylatedhydroxyanisole).Also, the functional properties like phenolics, flavonoids and antioxidants were enhanced in the muffins prepared with waste.Phytochemicals were added as 1, 2, 3 and 4%. The concentration level of 4% of phytochemicals resulted in the higher phenolics (12.34±0.07 mg/g of Gallic acid equivalent), flavonoids (0.50±0.09mg/g of quercetin equivalent), carotenoids (0.82±0.01 mg/100g) and antioxidant activities (2,2-diphenyl-1-picrylhydrazyl DPPH(59.71±0.08%) and ferric reducing antioxidant power(FRAP) 23.46±0.18mM/g) as compared to the other muffins. In the shelf life stability, muffins fortified with 10%peel (Mp)and 4 % of phytochemicals (Mph) provided better stability as compared to control (with Butylatedhydroxyanisole)and 5% of pomace. Theyalso possessed higher oxidative stability than the control. Thus it can be concluded that kinnow waste can be utilized as an ingredient for making the foods with high functional value.