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<p>The study investigated a sustainable approach to valorize kinnow peel, a significant by-product of citrus processing, by developing a functional confectionery product. Rich in dietary fibre, flavonoids, and bioactive compounds, demonstrates considerable potential for use in health-oriented foods. Candy formulations were created using various sweetener combinations, including 100% sugar and sugar blended with honey and molasses at ratios of 80:20, 70:30, and 50:50, as well as a control. The preparation process included blanching, osmotic dehydration, and controlled drying to produce shelf-stable products. The resulting candies were assessed for physicochemical properties, nutritional composition, and sensory quality attributes, including colour, texture, flavour, aroma, and overall acceptability, using a 9-point hedonic scale over 30 days of storage. Results indicated that sweetener composition had a significant impact on product quality and consumer preference. The addition of honey and molasses improved antioxidant capacity, mineral content, flavour complexity, and textural properties. The 70:30 sugar-to-honey formulation demonstrated the highest sensory acceptance and nutritional value. These findings underscore the potential for transforming citrus waste into commercially viable, functional confectionery products, thereby supporting sustainable agro-processing and value addition.</p>

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Eco-Friendly Valorization of Kinnow Peel: Creation of Functional Value-Added Confectionery

  • 期刊论文

  • 发表日期：

    2026年7月17日

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  • Jennifer Thangjam,
  • Vijaya Rawat,
  • Narinder Kaur,
  • Rahul Kumar,
  • Shalu Vyas,
  • Vinita Bisht,
  • Minakshi Sharma,
  • Vishal Johar

摘要

The study investigated a sustainable approach to valorize kinnow peel, a significant by-product of citrus processing, by developing a functional confectionery product. Rich in dietary fibre, flavonoids, and bioactive compounds, demonstrates considerable potential for use in health-oriented foods. Candy formulations were created using various sweetener combinations, including 100% sugar and sugar blended with honey and molasses at ratios of 80:20, 70:30, and 50:50, as well as a control. The preparation process included blanching, osmotic dehydration, and controlled drying to produce shelf-stable products. The resulting candies were assessed for physicochemical properties, nutritional composition, and sensory quality attributes, including colour, texture, flavour, aroma, and overall acceptability, using a 9-point hedonic scale over 30 days of storage. Results indicated that sweetener composition had a significant impact on product quality and consumer preference. The addition of honey and molasses improved antioxidant capacity, mineral content, flavour complexity, and textural properties. The 70:30 sugar-to-honey formulation demonstrated the highest sensory acceptance and nutritional value. These findings underscore the potential for transforming citrus waste into commercially viable, functional confectionery products, thereby supporting sustainable agro-processing and value addition.