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<p>The study explores the potential utilization of Kinnow peel powder (KPP) as a replacement for refined wheat flour to enhance pancakes’ quality, functionality and sensory characteristics. Results indicated that the incorporation of KPP (5–20%) significantly increased the moisture content (8.07%), ash content (32.93%), and fibre content, in contrast to the control. With increasing the levels of KPP in the pancake, there was a significant improvement in total phenolic content (24.51–43.37&#xa0;mg GAE/100&#xa0;g), flavonoids (14.55–35.59&#xa0;mg QE/100&#xa0;g), carotenoids (2.71–7.48&#xa0;mg/100&#xa0;g), and ascorbic acid (0-7.79&#xa0;mg/100&#xa0;g). This enhancement led to an increase in antioxidant activity, as indicated by DPPH inhibition (28.92–61.81%), FRAP (35.00-66.43 µmol TE/ g), and ABTS (32.50-59.59 µmol TE/ g), thus showing better bioactive potential in comparison to the control sample. Incorporation of KPP significantly improved the textural properties, with increased hardness (4249.8–5156.4&#xa0;g), cohesiveness (0.53–0.84 units), and gumminess (2247.4–4320.8&#xa0;g), owing to gluten network weakening and fiber-induced structural modification. Furthermore, enhanced lightness, redness, and yellowness were observed, attributed to the carotenoid-rich composition of KPP. Sensory analysis using fuzzy logic revealed that the 10% KPP incorporation was the most preferred by consumers. Accelerated shelf-life studies reported that KPP incorporation extended the pancake shelf-life by 80 days under refrigerated conditions when stored in HDPE packaging. These results highlight KPP’s potential as a functional ingredient for sustainable food products, enhancing the nutritional profile and shelf stability. </p>

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Influence of Kinnow peel powder on physicochemical, functional, textural, and sensory attributes of pancake

  • 期刊论文

  • 发表日期：

    2025年10月11日

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  • Vimal Challana,
  • Sourav Garg,
  • Shivanand S. Shirkole,
  • Arashdeep Singh

摘要

The study explores the potential utilization of Kinnow peel powder (KPP) as a replacement for refined wheat flour to enhance pancakes’ quality, functionality and sensory characteristics. Results indicated that the incorporation of KPP (5–20%) significantly increased the moisture content (8.07%), ash content (32.93%), and fibre content, in contrast to the control. With increasing the levels of KPP in the pancake, there was a significant improvement in total phenolic content (24.51–43.37 mg GAE/100 g), flavonoids (14.55–35.59 mg QE/100 g), carotenoids (2.71–7.48 mg/100 g), and ascorbic acid (0-7.79 mg/100 g). This enhancement led to an increase in antioxidant activity, as indicated by DPPH inhibition (28.92–61.81%), FRAP (35.00-66.43 µmol TE/ g), and ABTS (32.50-59.59 µmol TE/ g), thus showing better bioactive potential in comparison to the control sample. Incorporation of KPP significantly improved the textural properties, with increased hardness (4249.8–5156.4 g), cohesiveness (0.53–0.84 units), and gumminess (2247.4–4320.8 g), owing to gluten network weakening and fiber-induced structural modification. Furthermore, enhanced lightness, redness, and yellowness were observed, attributed to the carotenoid-rich composition of KPP. Sensory analysis using fuzzy logic revealed that the 10% KPP incorporation was the most preferred by consumers. Accelerated shelf-life studies reported that KPP incorporation extended the pancake shelf-life by 80 days under refrigerated conditions when stored in HDPE packaging. These results highlight KPP’s potential as a functional ingredient for sustainable food products, enhancing the nutritional profile and shelf stability.