Utilization of orange peel and their various natural extracts as valuable food additives in production of crispy waffle | ||||
| مجلة کلية التربية النوعية - جامعة بورسعيد | ||||
| Article 25, Volume 13, Issue 13, January 2021, Page 661-687 PDF (726.68 K) | ||||
| Document Type: المقالة الأصلية | ||||
| DOI: 10.21608/pssrj.2022.115574.1159 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Neveen A. El-wardany  1; Mohamed S. Abdel-Aziz2; Mariam Ahmed3; Mosad A. Ghareeb4
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| 1قسم الاقتصاد المنزلى، كلية التربية النوعية، جامعة الاسكندرية | ||||
| 2قسم کيمياء الکائنات الدقيقة – المرکز القومى للبحوث | ||||
| 3قسم الاقتصاد المنزلي؛ کليه التربيه النوعيه، جامعه الاسکندريه | ||||
| 4قسم الکيمياء الحيوية والبيولوجيا الجزئية والکيمياء العلاجية – معهد تيودور بلهارس للأبحاث – وزارة التعليم العالى والبحث العلمى | ||||
| Abstract | ||||
| The present study's goal was to employ orange peel and its numerous natural components as beneficial food additives in the creation of crispy waffles. Both orange peels and their solvent extracts are regarded as good food additives. Extracts from the fungus that grew on these peels may potentially be employed to boost food's additive qualities. Waffles and other value-added goods like them might be made from fresh orange peels and their ethanolic extract. On the other hand, ethanolic extracts of fungus developed on orange peels may be used for the same objective. Chemical analyses of orange peel extracts were performed. Additionally, they were included in waffle and taste tested. The results showed that the orange peels included 10.22% moisture, 8.35% protein, 2.53% fat, 6.45% ash, 13.45% crude fibre, and 58.98% carbs. Phenolic components from plant materials, methanol, ethanol, and ethyl acetate extracted phenolic compounds from orange peels better than acetone, n-hexane, and dichloromethane. Orange peels included a high concentration of natural phenolic acids and flavonoids. According to a study on the antioxidant capacity and antimicrobial activity components of orange peel extracts, Citrus sinensis fruit by-products exhibit effective antibacterial activity products and a large number of antioxidants. Orange peels included a high concentration of natural phenolic acids and flavonoids. According to a study on the antioxidant capacity and antimicrobial activity components of orange peel extracts, Citrus sinensis fruit by-products exhibit effective antibacterial activity products and a large number of antioxidants. Before and after fermentation, Sensory evaluations of waffles with orange peel and extract showed a high degree of acceptance, and the results recommended the possibility of using orange peel and extract to produce bakery products represented in waffles with high nutritional value. | ||||
| Keywords | ||||
| Orange peels; solvent and fungal extracts; fungal fermentation; waffle | ||||
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