Abstract

Research Article

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

Varsha Mohanta, Ina Mukherjee, and Jayati Pal Chottopadhyay      

Department of Food and Nutrition, Barrackpore Rastraguru Surendranath College, West Bengal State University (W.B.S.U.), West Bengal, India.

Corresponding author e-mail: tussar1995@gmail.com

(Received: 01/08/2021; Revised: 03/11/2021; Accepted: 25/11/2021)

ABSTRACT

The work influences the utilization of the by-product – orange (Citrus sinensis) peel in the preparation of orange peel candy which reveals that it has the potential to become part of the food processing industries and reduce the adverse effect on the environment. Candy is a sweet product which is the oldest form of preservation of food products. Five types of orange peel candy samples are prepared – Sample 1(100% sugar); Sample 2(85% sugar: 15% honey); Sample 3(50% sugar: 50% honey); Sample 4 (85% sugar: 15% molasses) and Sample 5(50% sugar: 50% molasses). All the prepared samples were formed to be ‘moderately good’ and the formulated orange peel candies are considered acceptable and can be utilized for industrial purposes for an economically viable product.

Keywords: Orange peel, Candy, Samples, and Sensory evaluation.