Studies on the Utilization of Orange Peel Powder in the Development of Food Product

Citrus fruit is an integral part of a healthy breakfast and thus promotes the beginning of a healthy every day. Orange is known for many health benefits and is one of the most popular all over the world. Citrus fruits (citrus) have a variety of vitamins, minerals, and antioxidants such as flavonoids, anthocyanins, phenolic acids and carotenoids as well as the presence of many nutrients such as fiber to have a positive effect on health immunity - such as the stomach and digestive system. All these act as anti-infection, anti-cancer and anti-anti-bacterial properties. The main objectives of the study are to assess the organoleptic characteristics of the finished product, determine the nutritional values ​​of the finished product, preserve the finished food product, and the cost of the finished product at the core of the raw material. During the research, powders utilization from orange peel with 100 grams of refined flour were included in the 0 percent, 5 percent, 10 percent and 15 percent levels. The product scores sensory evaluation with the help of a nine-digit Hedonic scale score card, was among the five teachers selected from the Faculty of Home Science Department. In which it was found that T1 in the colour and texture of biscuits incorporation from orange peel powder. The highest score given to T. (7 8) was given to T. (7 8) due to the bitterness of powder made from orange peel based on taste and flavour. (6.7). T.2 (5.7) A score higher than T.3 (4.8). The increase in the amount of energy, protein, fat, carbohydrate calcium and iron in those food products was observed when the powder produced from orange peel in the food product increased and the amount of fat in the powder made from the orange peel was not increased. Thus, these biscuits were also preserved for 45 days. In the end the cost of the product based on raw materials. The average cost per 100-gram biscuit is T.0 control Rs 15.31, T.1 Rs 14.54, T.2 Rs 13, 77, T.3 Rs 13.01.