Physio-chemical and Functional Quality Evaluation of Mandarin Peel Powder

The research focused to evaluate physical, chemical, and sensory properties of raw, blanched, and 2, 4, and 6% osmotically salt treated Mandarin (Citrus reticulata) peel powder. The yields of Mandarin Peel Powder (MPP) were found in the range of 29.1 to 30.4% (db) for different treatments, which were not significantly different. The bulk density and solubility were found in the range of 1,2671,308 (kg m^-3) and 17.428.4%, respectively, the highest value was for blanched peel powder. Blanched peel powder contained highest carotenoids (3245 µg g^-1) and polyphenols (102.72 mg GAE g^-1) whereas 6% salt treated peel powder contained the highest Tannin (0.19 mg of GA 100 g%-1 FW), ascorbic acid (13.62 mg 100 g^-1), and antioxidant activity (66.1% DPPH inhibition) among the other treatments. Blanched peel powder was found to be the best in terms of sensory evaluation.