Effect of Using Citrus aurantium Peel Powder on The Quality Characteristics of Functional Cupcake Product

Abstract

This research was conducted in Department of Food Science, Damascus University, Faculty of Agricultural Engineering. Citrus aurantium peels powder were prepared and the chemical composition of the resulting powder including fibers, ash, fat, protein and carbohydrates calculated  were (15.74%, 5.72%, 1.79%, 8.76%, 65.12%), respectively and the percentage of antioxidants was (59.15%). A different proportions of powder (0,4,8,12%) were used in processing cupcake in order to study the effect of adding peels powder on some of its quality indicators. It was found that the content of fortified cupcake including minerals, fiber, fat and protein was increased significantly. The addition of Citrus aurantium peels powder led to an increment in the proportion of crude fibers from (2.46%) in control to (4.41%) in the fortified sample with 12%, on the other hand the percentage of carbohydrates was decreased as fat, protein, fiber and ash in the fortified cupcake samples were increased. And the values of biological active compounds was increased significantly due to the richness of peel powder with these compounds. The sample fortified with 4% sensory superiority in terms of general acceptance due to the desired taste added by the low percentage of Citrus aurantium peels powder with the distinctive aroma and flavor. In terms of color indexes, the high percentage of peels powder led to a decrement in the brightness index (L), an increment in the yellowness index for the crumb and an increment in redness index (a), and the sample fortified with 4% was the least dark among the supported samples.