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Subject: Processing and Food Engineering × Author: Bisht, Bhawna × Start date: 2010 × Type: Thesis ×
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    ThesisItemOpen Access
    Process standardization for the development of kinnow peels based edible fillers
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-08) Bisht, Bhawna; Lohani, U.C.
    The present study entitled, “PROCESS STANDARDIZATION FOR THE DEVELOPMENT OF KINNOW PEELS BASED EDIBLE FILLERS” was conducted in the Department of Post-Harvest Process and Food Engineering, College of Technology, G.B.P.U.A.T, Pantnagar, Uttarakhand during 2017-19. Kinnow mandarin (Citrus reticulate Blanco), one of the world’s most nutritious, processed and commercialized citrus fruits among horticultural fruit crops, produces vast amounts of citrus bio-wastes in the form of peels, pulp residues and seeds ending up as putrefying waste that impacts ecosystem heath. Therefore, sustainable efforts are needed in the circular economy to create an innovative and integrated strategy to combat these citrus bio-waste in order to overcome several issues such as improving processing efficiency, increasing profitability, and exploring “Taste over Waste”, which helps to achieve overall sustainability. The present research work was therefore, undertaken for process standardization for the development of kinnow peels based edible fillers with respect to physical, functional and microbiological properties. The experiments were conducted to study the effect of the process parameters on the quality of developed edible fillers. The independent parameters selected were calcium chloride concentration (0.25, 0.50 and 0.75%), agar concentration (0.75, 1.0 and 1.5%) and moisture content (10, 15 and 20%). Total phenolic content (mg GAE/g DW), total flavonoid content (mg CE/g DW), DPPH antioxidant activity (%), ABTS antioxidant activity (%), microbial load (CFU/g), structural integrity (%), color (L*, a* and b*), textural profile analysis (hardness, adhesiveness, cohesiveness, springiness and chewiness) and shelf life (days) were analyzed. The data from all 17 experiments were analyzed using Design Expert 10.1.1 and the response functions were developed using multiple regression. The optimum level of variables for maximum desirability of development of kinnow peels based edible fillers were 0.75% calcium chloride concentration, 1.01% agar concentration and 10% moisture content. The optimum values of responses were 194.8 mg GAE/g DW of total phenolic content, 134.3 mg CE/g DW of total flavonoid content, 92.9% of DPPH antioxidant activity, 94.4% of ABTS antioxidant activity, 65.7 of lightness, 7.41 of hue, 6.48 of chroma, 212.8 CFU/g of microbial load, 75.4% of structural integrity, 517.4 N of hardness, 0.16 of cohesiveness, -4.14 N.s of adhesiveness, 7732.4 of chewiness, 0.46 of springiness and 31 days of shelf life. Significant (p<0.05) effect of process parameters were found in all responses. During storage, color difference, microbial load and hardness were affected significantly (p<0.05). On validation of the model for the development kinnow peels based edible fillers, it was found that the developed model was accurate as the prediction error was in the range of -9.96 to 3.28%. Consumers’ acceptability was also assessed by offering to a panel of judges using 9.0 rating hedonic scale and optimized sample displayed a perfect hexagonal spider web indicating a balanced sensory characteristics for the consumers. This research has therefore proved that development of edible fillers using bio-waste is an efficient and new approach towards “zero waste economy”.