Nutritional and Functional Quality of Rambutan Peel (Nephelium lappaceum L.) Powder

Author: Rosmia P., Anitha Chandran C., Beela G.K. and Suma D.

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Abstract

The present study was conducted to determine the physio-chemical composition of Rambutan (Nephelium lappaceum L) peel powder. Plain dried and soak dried rambutan fruit peel powder was used for the study. The nutri-chemical profiling revealed, plain dried peel powder had higher concentration of carbohydrate (55.45g/100g), fat (10.20g/100g), iron (21.45ppm), Vitamin C (5.00mg/100g) and Potassium (9.40mg/100g). There was significant difference in the quantity of sodium in the developed peel powders, plain dried peel powder (5.00mg/100g) had higher level of sodium when compared to the soak-dried rambutan peel powder (1.50mg/100g). However, soak dried peel powder revealed better functional properties like water absorption index (7.05g/100g), solubility (5.25%) and TSS (3.00°B). However, this comprehensive examination will through light in understanding the benefits of integrating fruit peel powders in food & nutraceutical development, which in turn represents a sustainable strategy to minimize food waste. Further exploration could delve into assessing the bioavailability and health effects of these nutrients and bioactive compounds, as well as optimizing formulations to maximize the utilization of fruit peel powder in diverse culinary applications

Keywords

Rambutan peel, nutrients, minerals, physical quality, TSS

Conclusion

Rambutan peel powder could be considered as a potential source of natural functional ingredient in food product development. Moreover, it helps in improving the functionality of food products, via means to improve the phyto-therapeutic potential. In this study, rambutan peel has reported to have wide range of nutrients especially, carbohydrate, protein, fat, vitamin C, iron and potassium. Moreover, rambutan peel powder possessed good functional properties, which pay way to value addition and incorporation of rambutan fruit by-products in food industry. This comprehensive examination will provide valuable insights into maximizing the fruit peels benefits and applications. Furthermore, the valorisation of agri-food wastes and by-products can enhance regional food security and promote sustainable food production

References

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How to cite this article

Rosmia P., Anitha Chandran C., Beela G.K. and Suma D. (2024). Nutritional and Functional Quality of Rambutan Peel (Nephelium lappaceum L.) Powder. Biological Forum – An International Journal, 16(8): 114-118.