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Research Paper | Microbiology | India | Volume 5 Issue 9, September 2016 | Rating: 6.3 / 10

Biochemical, Microbial Stability and Sensory Evaluation of Osmotically Dehydrated Kinnow Peel Candy and Peel Powder

Navneet Sidhu | Maninder Arora | Mohammed Shafiq Alam

Abstract: Kinnow peel is a rich source of ascorbic acid, pectin, naringin and limonin that goes waste during processing and utilization of kinnow into various products. Kinnow peel candy and peel powder prepared by osmotic dehydration retain color, aroma, taste and nutritional components of the peel for longer duration. In this present investigation, products were packed in four different packaging materials (HDPE, LDPE, laminate bag and glass jar) and stored under ambient (37-44C, relative humidity 56 %) and refrigerated conditions (4-6C, relative humidity 95 %) for 60 days to study the effect of storage conditions and packaging material. The acceptability of the products was tested through biochemical, microbiological analysis and sensory evaluation of the peel candy and powder at regular intervals (0, 30 and 60 days) during storage. All packaged materials were capable of maintaining the microbial load below the limits. The candy packed in HDPE bag and peel powder packed in laminate bag was overall acceptable and microbiologically stable till storage of 60 days under both (ambient and refrigerated) conditions.

Keywords: Kinnow peel candy, osmotic dehydrated peel powder, microbial load, biochemical characteristics and sensory evaluation

Edition: Volume 5 Issue 9, September 2016,

Pages: 1428 - 1437