International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 3, Issue 2 (2018)

Citrus peel can make anti-oxidant rich food with free radical scavenging property: Development, acceptability and evaluation


Dr. Manika Das, Priyanka Gupta

Formation of free radical is normal part of the body's stress response, but they can damage healthy cells and are most likely to attack the fats that provide structure to the cell membrane. Antioxidants are the compound which neutralizes the effects of free radicals. Fruits and vegetables are most important part of our diet because they provide several vital vitamins and phytochemicals. In fruit processing industry, large volumes of peels were thrown as waste material, which have very high antioxidant nutrients. This study was aimed to develop wholesome, nutritious, savoury cake with inclusion of citrus peels (Citrus limon peel and Citrus limetta peel), which is rich with antioxidant. Many variation of savory cake was made with different concentration of citrus peels. Chemical evaluations were also performed using acceptable products. The result showed that developed product was very rich in ascorbic acid, beta –carotene and total poly phenol and have high free radical scavenging property.
Pages : 140-144