Standardization of Peel Shape and Sugar Levels in Steeping Solution on the Physico-chemical and Sensory Attributes of Acid Lime (Citrus aurantifolia Swingle) Peel Candy

Author: Prasad Patil, MD. Jameel Jhalegar, Viresh Mallayya Hiremath, Sateesh Pattepur, Noorulla Haveri, Shripad Pandurang Vishweshwar and Sanganabasav G. Gollagi

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Abstract

Acid lime peel is a byproduct of processing industry, can serve as a valuable raw material in this study, offering the dual benefits of waste reduction and enhanced value for acid lime fruits. With this background, acid lime peel candy was prepared under nine different treatments comprising the different initial steeping sugar concentrations (40, 50 and 60 °B) with varied shape of the peel (Halves, Quarters and Long slices) and addition of the citric acid (1 %) for all the treatments. At the end all the treatments stabilized at 70 °B sugar concentrations. The peel candy samples were tested for the physical, bio-chemical changes and sensory evaluation on the 9-point hedonic scale. The treatment T7 (Long slices + blanching for 5 minutes + steeping in 40 °B syrup + 1 % citric acid) proved superior in terms of candy recovery, solid gain, acceptable textural properties, instrumental colour values with better bio-chemical properties and organoleptic score in terms of colour, taste, texture and flavour of candied lime peel.

Keywords

Acid lime peel, Citrus aurantifolia, Peel candy, sugar syrup, Kagzi lime

Conclusion

It was concluded from the present investigation that the citrus peels considered to be the waste from the processing industries can also be efficiently used by converting them into commercially utilized by-products. High sugar concentration imparted good colour, flavour, and texture to C. aurantifolia peel candy. The treatment T7 (long slices) proved superior in terms of recovery, solid gain, acceptable texture, instrumental colour values with better bio-chemical properties and overall acceptability scores in terms of colour, taste, texture and flavour of candied lime peel.

References

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How to cite this article

Prasad Patil, MD. Jameel Jhalegar, Viresh Mallayya Hiremath, Sateesh Pattepur, Noorulla Haveri, Shripad Pandurang Vishweshwar and Sanganabasav G. Gollagi (2023). Standardization of Peel Shape and Sugar Levels in Steeping Solution on the Physico-chemical and Sensory Attributes of Acid Lime (Citrus aurantifolia Swingle) Peel Candy. Biological Forum – An International Journal, 15(10): 742-748.