Preparation and Nutritional Quality Evaluation of Fruit Peel Candies

V Nagar, M Rastogi - Journal for Research in Applied Sciences and …, 2022 - jrasb.com
preparation of candies from orange and lemon peels. Citrus peels are the discarded or waste
material from citrusOrange peels are an excellent source of vit-C, fibre, vit-B6, folic acid, …

[PDF][PDF] Evaluation of various methods of preparing kinnow (Citrus nobilis x Citrus deliciosa) peel candy.

H Kaur, G Singh - 2021 - researchgate.net
… Kinnow peel is a citrus processing waste that can be collected from discarded fruits. In the …
utilize the peel in the form of Kinnow candy. Methods of candy preparation were standardized …

[PDF][PDF] Waste product utilization: preparation of candy from orange (Citrus sinensis) peel

V Mohanta, I Mukherjee, JP Chottopadhyay - Int. J. Agric. Appl. Sci, 2021 - agetds.com
… the byproduct - orange peel into orange peel candy for building valuable product … Orange
(Citrus sinensis) Peel into candies which undergone chemical analysis and sensory evaluation

[PDF][PDF] Recent trends in Citrus (Citrus spp.) peel utilization: a review.

H Kaur, G Singh - Plant Archives (09725210), 2021 - plantarchives.org
peel (skin) can be used for the preparation of sweets (… review, we have tried to compile
previous research information in an accurate way to improvise the benefits and full use of citrus

[PDF][PDF] Preparation and quality assessment of orange (Citrus reticulata L.) peel candy

R Kumar, P Deb, RK Dewangan, P Kumar - 2022 - thepharmajournal.com
… specific standards of candy at 90 days of storage period. candy prepared from orange fruits
with … Orange peel candy prepared with recipe T4 was found to be the best recipe with highest …

Standardization of sugar levels on Physico-chemical properties of peel candy of Karna Khatta (Citrus karna) during storage

S Shruthi, V Bahadur - Journal of Pharmacognosy and …, 2020 - phytojournal.com
… Karna khatta, peel candy was prepared under ten different treatment … The peel candy
samples were tested for the physicochemical changes after preparation, and sensory evaluation

[PDF][PDF] Preparation and Characterization of Citrus Peel Candy

SW Phyoe - meral.edu.mm
preparation of citrus peel candy produced by saturation in sucrose syrup. Citric peel is a
waste from citrusCitrus peel candies were evaluated organoleptic for color, flavor, texture and …

Valorization of citrus residue for the development of phytochemical enriched candy: textural, bioactive, molecular, and structural characterization

R Kaur, V Kumar, P Aggarwal, G Singh - Biomass Conversion and …, 2023 - Springer
citrus peel candies with and without juice sac residue (CPR and CP, respectively) were
prepared. … Table 4 Evaluation of syrup used for the preparation of citrus peel along with juice sac …

The Use of D‐Optimal Mixture Design in Optimizing Formulation of a Nutraceutical Hard Candy

Z Souiy, Z Amri, H Sharif, A Souiy… - … Journal of Food …, 2023 - Wiley Online Library
formulation of hard candy with antiviral herbal extracts and flowered with Citrus limon peel
… The pH value of hard candies was evaluated by mixing 1 g of the hard candy with 100 mL of …

Preparation of fruit products and analysis of their chemical and organoleptic assessment

M Odinaev, S Akhmedov, N Djalilov… - E3S Web of …, 2023 - e3s-conferences.org
… it was observed that orange peels lose the most dry matter when prepared in glucose-fructose …
At the same time, the issues of preparation of candies from a wide range of fruits and their …