Thematische Bibliographien / LEMON PEEL POWDER

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Auswahl der wissenschaftlichen Literatur zum Thema „LEMON PEEL POWDER“

Autor: Grafiati

Veröffentlicht am 11. September 2023

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Zeitschriftenartikel zum Thema "LEMON PEEL POWDER"

Vaishali Nagar und Mayuri Rastogi. „Preparation and Nutritional Quality Evaluation of Fruit Peel Candies“. Journal for Research in Applied Sciences and Biotechnology 1, Nr. 3 (17.08.2022): 57–64. http://dx.doi.org/10.55544/jrasb.1.3.8.

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The major motive of this research work is to study the preparation of candies from orange and lemon peels. Citrus peels are the discarded or waste material from citrus fruits which are used as a main ingredient in this research to utilize fruit waste and to reduce harmful effects on the environment and to produce value added products. Orange peels are an excellent source of vit-C, fibre, vit-B6, folic acid, calcium and other nutrients. Due to the presence of naturally occurring chemical limonene they have anti-cancer and anti-inflammatory properties. Lemon peels are a good source of calcium, potassium, fibre, vit-C and healthy enzymes and flavonoids that have antioxidant and anti-cancer properties. Orange and lemon peels were dried to obtain high fibre and vit-C rich powder which is then used to prepare candies. Three samples of candies were prepared- C1(20 g orange peel powder + 100 g sugar), C2 (20 g lemon peel powder + 100 g sugar), C3(10 g orange peel powder+10 g lemon peel powder + 100 g sugar). Physio-chemical properties of candies such as pH, moisture content and Ash content were determined by using AOAC methods. Crude fibre, total sugar, vitamin C content and shelf-life of prepared candy were analysed. Sensory evaluation of candies was done by using hedonic scale.

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Roy, Joysree, Santo Roy, Md Julfikar Ali, Md Rubel Hossain und Md Sazzat Hossain Sarker. „Effect of Drying Temperature on Physiochemical Properties of Powder from Blanched and Unblanched Lemon Peel and Sensory Quality Evaluation of the Powder Fortified Biscuits“. Journal of Food Engineering and Technology 10, Nr. 1 (15.06.2021): 9–18. http://dx.doi.org/10.32732/jfet.2021.10.1.9.

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Preparation of biscuit incorporating lemon peel powder can be a new approach in formulating fortified fast food. This investigation was made to evaluate quality of prepared biscuits with lemon peel powder. The effect of temperature on drying time and physiochemical properties of lemon peel powder and their effects on biscuits were also examined. Two drying temperatures (650C and 750C) were employed for both blanched and unblanched lemon peel. The formulated biscuit samples incorporating 1 % lemon peel powder were compared with control biscuits which were prepared with 100% wheat flour. It took longer time (18 hr) for drying of blanched sample at 65 0C whereas shorter time (8 hr) was required for that of blanched sample at 750C. There was a significant decrease in the physiochemical properties of lemon peel powder with the increase of temperature except protein and fibre content. In addition, moisture content of the unblanched sample was found to be lower than the blanched sample at the same temperature. Significantly higher ascorbic acid was obtained by the unblanched samples. Protein and fibre content for both unblanched and blanched sample at the same temperature were found to be higher. All the samples were significantly different at 5% level of significance for overall acceptability. Biscuits prepared with unblanched dried lemon peel powder (at 650C) sample secured the highest score in case of all the sensory parameters. Therefore, quality fortified biscuit can be prepared commercially by incorporating 1 % lemon peel powder in wheat flour for the fast food consumer.

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Abdel-Naeem, Heba H. S., Hend Ali Elshebrawy, Kálmán Imre, Adriana Morar, Viorel Herman, Raul Pașcalău und Khalid Ibrahim Sallam. „Antioxidant and Antibacterial Effect of Fruit Peel Powders in Chicken Patties“. Foods 11, Nr. 3 (23.01.2022): 301. http://dx.doi.org/10.3390/foods11030301.

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Meat industries are eager to find natural low-cost additives for improving the health benefits and shelf life of meat products. The present study elucidated the effect of four different fruit peel powders, namely lemon, orange, grapefruit, and banana (1% each), on the oxidative stability, microbial quality, physicochemical properties, and sensory attributes of chicken patties during 3 months of storage at −18 °C. The total phenolics and flavonoids as well as the antioxidant activity of the fruit peel powders were analyzed. The lemon peel powder contained the highest bioactive substance (90.5 mg gallic acid/g total phenolics and 35 mg rutin/g total flavonoids) and had the highest free radical scavenging activity (90%). The fruit peel powders used, especially the banana peel powder, induced an increase in protein (22.18 g/100 g) and a decrease in fat (10.52 g/100 g) content. Furthermore, all the fruit peel powders exhibited significant antioxidant and antibacterial activities compared with the control samples. The sensory attributes were improved in all treated groups, especially in the lemon peel powder-treated patties. Consequently, the obtained results support the application of fruit peel powders, as natural sources of antioxidants with antibacterial effects, as health-promoting functional additives during the manufacturing of meat products.

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Jadhav, Ganesh D., Taufique Ahmed P. Mujawar, Sunil U. Tekale, Rajendra P. Pawar und Yogesh W. More. „Lemon Peel Powder: A Natural Catalyst for Multicomponent Synthesis of Coumarin Derivatives“. Current Organocatalysis 7, Nr. 2 (02.07.2020): 140–48. http://dx.doi.org/10.2174/2213337207666200211093655.

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Background: Lemon peel powder was used as a natural catalyst for the synthesis of biscoumarins and 3,4-dihydropyrano[c]chromene derivatives. The catalyst is natural, biodegradable, environmentally benign and thus contributes a valuable addition to the existing sustainable methods for the synthesis of coumarin derivatives. Objective: Development of Green synthesis and use of Natural catalyst. Methods: Lemon peel powder was used as a natural, biodegradable, environmentally benign heterogenous catalyst for the synthesis of coumarin derivatives. Results: Natural lemon peel powder was successfully used as a heterogeneous catalyst for the synthesis of coumarin based heterocyclic compounds. Conclusion: In conclusion, an environmentally benign, green and one-pot multicomponent protocol has been developed for the synthesis of biscoumarins and 3,4-dihydropyrano[c]chromene derivatives using lemon peel powder as a natural and biodegradable catalyst. Lemon peel being natural, the present approach is sustainable and will highlight the emerging applications of natural resources for synthetic organic transformations. This protocol offers several advantages such as high yields, clean reaction conditions, and no pollution threat to the environment making it a useful and attractive process for the synthesis of coumarin derivatives.

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Soh, Y. Y., und S. T. Thed. „Utilization of psyllium husk and lemon peels to produce high fibre crackers“. Supplementary 1 6, S1 (03.07.2022): 95–100. http://dx.doi.org/10.26656/fr.2017.6(s1).012.

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The exploitation of food waste for functional food production provides an alternative approach for food quality enhancement and environmental protection. Psyllium husk and lemon peels are good sources of dietary fibre. Soluble fibre has been claimed to control blood cholesterol and sugar levels while insoluble fibre could reduce risks of colon cancer. Thus, this study aims to develop crackers using psyllium husk and oven-dried lemon peel powder as functional ingredients. The control was prepared without psyllium husk and lemon peel powder. Proximate composition, sensory quality, and physicochemical properties of crackers were determined. The psyllium crackers contained 63.01% carbohydrate, 20.62% fat, 5.75% crude fibre, 4.30% ash, 3.61% protein, and 1.71% moisture content. Sensory attributes (appearance, aroma, taste, crunchiness, hardness, bitterness, and overall acceptance) of sample and control were evaluated by 50 panellists using a 9-point hedonic scale. The acceptance Index of psyllium crackers and control were 83% and 77%, respectively. A total of 68% of the panellists preferred the psyllium sample while 32% preferred the control. The addition of psyllium husk and lemon peel powder significantly increased the dietary fibre content of the sample (15.10%) as compared to the control (5.95%). Psyllium husk could be used as a potential substitute for oat in crackers for cost-effectiveness and the product provides a good source of dietary fibre. The utilization of agricultural waste such as psyllium husk and lemon peels in functional food production warrants further exploration.

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Mohd Jopery, Nur Syahirah Amirah, Mohammad Abdullah, Soo Kum Yoke und Ahmad Rozaimee Mustaffa. „The preliminary study of oil removal using lemon peel waste“. Malaysian Journal of Chemical Engineering and Technology (MJCET) 3, Nr. 1 (30.11.2020): 56. http://dx.doi.org/10.24191/mjcet.v3i1.10957.

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While the discovery of oil contributes a lot towards a country’s economy and technological development, it is also the cause for oil pollution. As such, this study proposes to use lemon peel waste as a low-cost adsorbent to manage oil pollution. For the untreated adsorbent, the lemon peels were cut into small pieces and dried under sunlight for 48 hours. Then, it was further dried in an oven for 24 hours and ground into powder. For the treated adsorbent, the lemon peels were soaked in 0.5 M of sodium hydroxide (NaOH) solution. The adsorbent was used to adsorb different types of oil (diesel oil, lubricant oil, waste vegetable oil) and in different types of water (ocean water, lake water, tap water) with different amounts of adsorbent which is 0.2 g, 0.4 g, 0.6 g, 0.8 g, and 1.0 g for adsorbent dosage experiment. While for types of water experiment, a ratio for volume of water and oil of 3:1, and constant mass adsorbent was used. The result showed that untreated adsorbent can adsorb higher amount of oils than treated adsorbent. The oil that could be easily adsorbed using lemon peels adsorbent is diesel oil with 89.91% adsorption. For the types of water, the result changes according to different types of water and oil used. It was found that the higher the mass adsorbent, the lower the percentage of oil removal. The highest percentage of diesel oil removed in ocean water is 81.68%. While the removal of lubricant oil and waste vegetable oil in lake water is 66.6% and 72.13%, respectively. Scanning Electron Microscopy (SEM) shows that treated lemon peels had small pores compared to untreated lemon peel waste. This study demonstrated and proposed that the lemon peel waste has a good potential in low-cost oil waste removal.

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Ubbor, S. C., J. I. Ekeh, J. Ndife und B. N. Iguh. „Production and Quality Evaluation of Herbal Tea from Moringa Leaves and Lemon Peel Powder“. Journal of Agriculture and Food Sciences 20, Nr. 1 (09.08.2022): 78–90. http://dx.doi.org/10.4314/jafs.v20i1.7.

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Tea is one of the most widely consumed beverages in the world next to water. It is made from tea leaves of Camellia sinensis. Herbal teas on the other hand, are tea variants not made from Camellia sinensis but from other plants, herbs, roots and plant extract. This study therefore, investigated the quality and acceptability of herbal teas made from dried Moringa leaves and lemon peel powder. Herbal teas were made from 100% dried Moringa leaves, 100% dried lemon peel powder and blends of Moringa leaves and lemon peel powder in the ratios of 50:50, 30:70 and 60:40. A total of five formulations were obtained. Using standard analytical methods, the proximate composition, vitamin content, phytochemical contents, chemical and sensory properties of all the tea formulations were investigated. Results obtained were compared to the control which was the Lipton Yellow brand tea. The result of the proximate composition revealed that the herbal teas formulated, compared favourably with the control (Lipton Yellow brand tea). The vitamin contents of all herbal tea formulated were relatively high compared to that obtained in the control. The phytochemical contents of the tea samples showed that the herbal teas contained significant levels of alkaloids, phenols, flavonoids and phytates. Tea made from 100% Moringa leaves was generally accepted and preferred over the control. It was concluded thatherbal tea from 100% Moringa leaves and lemon peel powder has therapeutic potentials and high nutritional value and therefore can thrive commercially in the tea market.

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Thilagamani.S und Surya.V. „Value addition of green tea with nutraceuticals - an acceptability study“. JOURNAL OF ADVANCED APPLIED SCIENTIFIC RESEARCH 3, Nr. 2 (28.01.2021): 41–45. http://dx.doi.org/10.46947/joaasr322021145.

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Green tea is manufactured from the leaves of the plant camellia sinensis and has been regarded tohigh polyphenol and antioxidant activity. Today consumers are strongly concerned about their foodhabits, health and lifestyle with globalization and economic development and further on the qualityof life. It is commonly brewed along with vitamin c and immune stimulating properties which playsa positive role to maintain the antioxidant potential. Lemon peel and ginger can serve as an excellentmedium for supplementation of green tea for the formulation of nutraceutical by value addition withlimonoids and gingerol to overcoming the astringent taste of green tea. The present study wasproposed to develop a nutraceutical food by blending lemon peel and ginger to green tea. Variousproportions of lemon peel and ginger was formulated and tried for acceptability of the tea andstandardised. The formulations were analysed for the sensory as well as nutritional value. Valueaddition green tea displayed the high values for antioxidant (DPPH), calcium. Value addition greentea with an increasing concentration of lemon peel and ginger resulted in a reduction on flavonoidcontent, and antioxidant, calcium, vitamin A increased in the new blend tea. The value addition teawas packaged as dips for six grams and was listed for acceptability. Tea bag is processed specificallyto increase the surface area to extract the flavor and nutrients quickly. The overall acceptability wereselected by twenty five adolescents is without the palm sugar. The Variation with most acceptabilitywas 1.2 gram of green tea, 1.2 gram of lemon peel powder and 2.5 gram of ginger powder perportion serving.. The mean score for overall acceptability of product, Variation 1 (V1) was 7.12 thehighest score acceptable. A blend of nutraceuticals like Limonoids and Gingerol can significantlyreduce body weight by decreasing fat in obese individuals and further studies are required toestablish a long-term efficacy.

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Chappalwar, Anita, Vikas Pathak, Meena Goswami, Arun Kumar Verma und V. Raj kumar. „Effect of Fat Substitution on the Rheological and Textural Properties of Raw Chicken Meat Emulsion and Cooked Patties“. JOURNAL OF MEAT SCIENCE 17, Nr. 2 (2022): 1–8. http://dx.doi.org/10.48165/jms.2022.170201.

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The present study was conducted to evaluate the rheological behaviour and textural properties of raw chicken meat emulsion and cooked patties respectively. Low fat chicken emulsions were prepared with the addition of pre-optimized levels of 1%lemon albedo, 2% mango peel powder, and 2% banana peel powder with the replacement of 50% vegetable oil in formulation The rheological behaviour of low fat emulsion and textural properties of these low fat emulsion based chicken patties were observed. The formulation of chicken meat emulsion was maintained by the addition of water with the replacement of fat. Dynamic oscillatory measurements revealed the weak gel formation of emulsions with addition of fat replacers, as storage modulus values (G΄) were higher than the loss modulus values (G˝). Chicken meat patties were prepared from these low fat chicken meat emulsions. Textual profile analysis of cooked patties showed a significant (P<0.05) effect on hardness, fracturability, cohesiveness, gumminess, and chewiness values. Therefore, it was concluded that replacement of fat with optimum level natural fat replacers (lemon albedo, mango peel powder and banana peel powder) resulted in predominant visco-elastic behaviour of emulsions which in turn had a significant effect on textural properties of the emulsion. Hence, the visco elastic behaviour of emulsion and the effect of textural properties might improve the acceptability of cooked low fat chicken patties.

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Nasser, Sahar. „The Addition of Lemon Peel Powder Affects the Properties of Yogurt“. Journal of Food and Dairy Sciences 13, Nr. 4 (01.04.2022): 65–70. http://dx.doi.org/10.21608/jfds.2022.136776.1055.

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Dissertationen zum Thema "LEMON PEEL POWDER"

KUMAR, ANUJ. „REMOVAL OF FLUORIDE FROM DRINKING WATER USING LOW COST WASTE ADSORBENTS“. Thesis, 2016. http://dspace.dtu.ac.in:8080/jspui/handle/repository/15326.

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Fluoride is a poison that accumulates in our bones. It has been associated with cancer in young males; osteoporosis; reduced I.Q; and hip fractures in the elderly, to name a few. Fluoride in nature exists as mineral deposits and, naturally, contaminates our ground water resources. Besides, surface water is also being polluted by fluoride due to various anthropogenic activities. The permissible limit of fluoride concentration in drinking water is 1.5mg/L according to WHO guidelines. Therefore, knowledge of its removal, using best technique with maximum efficiency is needed. Among various techniques adsorption occupies a prominent place in fluoride removal. As cost is an important consideration in most developing countries, efforts have been made to explore the possibility of using various low cost adsorbents that are abundant, readily available and are derived from waste materials. In this study, the adsorption behavior of Lemon peel powder and Pineapple peel powder has been studied in order to consider its application for fluoride removal. The batch adsorption method was employed: Laboratory investigation of the potential of Lemon peel powder and Pineapple peel powder to remove fluoride from aqueous solution has been studied. The effects of various experimental parameters such as pH , adsorbent dosage and contact time were investigated . The equilibrium data have been analyzed by the Langmuir and Freundlich models.

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Buchteile zum Thema "LEMON PEEL POWDER"

Rane, N. M., A. V. Kulkarni, S. P. Shewale und R. S. Sapkal. „Comparative Study for Removal of Cr(VI) Using Sweetlime Peel Powder and Lemon Peel Powder in A Fixed Bed Column“. In Recent Advances in Chemical Engineering, 143–52. Singapore: Springer Singapore, 2016. http://dx.doi.org/10.1007/978-981-10-1633-2_16.

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Rane, N. M., S. V. Admane und R. S. Sapkal. „Adsorption of Hexavalent Chromium from Wastewater by Using Sweetlime and Lemon Peel Powder by Batch Studies“. In Waste Management and Resource Efficiency, 1207–20. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-10-7290-1_100.

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Kohli, A. „Next Generation Biodegradable Material for Dental Teeth and Denture base Material: Vegetable Peels as an Alternative Reinforcement in Polymethylmethacrylate (PMMA)“. In Materials Research Foundations, 77–95. Materials Research Forum LLC, 2022. http://dx.doi.org/10.21741/9781644901854-3.

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Today, oral diseases are the most quotidian and conventional issues of the 21st Century. Further investigations about the oral disorders stated that it comprises tooth decay, mouth sores, tooth erosion, tooth sensitivity, gum diseases, toothaches, and dental emergencies are predominant in today’s generation. The further study identified that the improper bonding between the denture base and dental teeth ends up with costly repair along with mouth sores to provide relief from these problems. This effect is not age-restricted and can be observed in any age range but it is prevalent in middle age (35 years) to old age (<80 years) people in the world. Approximately one-third of the world’s population is suffering because of untreated caries of natural teeth (32.7%). The optimal composition of PMMA, organic filler materials, zinc or titanium oxides etc. as denture base, dental tooth, clinical trials with observation, and experimental methodology is yet to be unleashed to reach its optimized state for this considered problem. A call for an alternative material for denture base or the dental tooth is still an unanswered question for a long period. Selection of appropriate reinforcement material encompassing the guidelines for liquid/powder ratio, avoid processes terrible for bond strength, wax-free model. Current work focuses on the investigation of mechanical properties with or without the reinforcement of new and novel biomaterials made of epoxy with carrot peel, epoxy with onion peel, lemon peel, and epoxy with potato peel. Comparative analysis of coupons for with/without the reinforcement (in the form of Short/Continuous fiber) was investigated. The Simulation work correlated with experimental work to explore the possibilities of new material in the arena of dental.

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Konferenzberichte zum Thema "LEMON PEEL POWDER"

Mulet, Antonio, Juan A. Cárcel, Susana De la Fuente-Blanco, Enrique Riera-Franco de Sarabia und José V. García-Pérez. „Convective drying of lemon peel assisted by power ultrasound: influence of ultrasonic power applied“. In International Congress on Ultrasonics. Vienna University of Technology, 2007. http://dx.doi.org/10.3728/icultrasonics.2007.vienna.1411_mulet.

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