Feutrell's early waste utilization in by-product development and its utilization in bakery products
2002
Durrani, Y. | Wahab, S. (NWFP Agricultural Univ., Peshawar (Pakistan). Dept. of Food Science and Technology) | Chaudry, M.A. | Javid- Ullah
The waste of Feutrell's Early (peel without juice sacs, peel with juice sacs and juice sacs) were dried separately in an electric oven. It was found that moisture, protein and ash content for Feutrellþs Early peel products ranged between 9.18 to 9.73% 5.76 to 6.01% and 3.28 to 4.9% respectively. Citrus juice sacs was found rich source of dietary edible fibers (more than 13%) and incorporated in preparation of bread and biscuits. It was observed that protein content of bread and biscuits having juice sacs ranged between 10.6 to 10.8% and 6.3 to 6.5% respectively. The overall acceptability score for bread ranged from 6.37 (unwashed) to 6.47 (control).
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Эту запись предоставил National Agricultural Research Centre