Effect of Drying Methods on Functional and Pasting Properties of Orange Fruit (Citrus sinensis, L.) Peel Flour and Wheat Flour Blends

Abstract

Sweet orange fruit peels were dried to constant weight using oven, solar and sun drying methods and then transformed into flour. The orange fruit peel flours from different drying methods were blended with wheat flour in the ratios of 10, 20 and 30 %. The blends were determined for functional and pasting properties. The water and oil absorption capacities of wheat flour/sun dried orange fruit peel flour blends varied from 180 % to 330 %, and 143 % to 150 %, respectively and these values were than those of the other blends. The wheat flour/sun dried orange fruit peel flour blends had lower pasting temperature (88.0-88.5 o C) and lower peak time (6-6.7 minutes) than those of the other blends. The final viscosity (310.5 RVU) of the 10 % oven dried orange fruit peel flour was the highest. The results showed the flour from orange fruit peels dried by simple and cheap drying methods could supplement wheat flour to improve the functional and pasting properties during food preparation like baking.