Chemical physical shelf-life and sensory properties of biscuits produced from defatted and undefatted debittered orange seed flours

Abstract

One of the best vital citrus fruit crops in the world is sweet orange. Orange seeds which are often discarded carelessly during fruit processing could be mixed into wheat for biscuit. The study was carried-out to determine the chemical, physical, shelf-life and sensory properties of biscuits supplemented with defatted and undefatted debittered orange seeds. Seeds were removed from orange fruits, soaked in water for 12 h and boiled at 100 °C for 120 min. Thereafter dehulled, ground, and half portion was defatted, milled and sieved. Orange-seed ϐlours were used to substitute 10, 20, 30, 40 and 100% wheat ϐlour in biscuits. The chemical, physical, microbial quality, storage stability and sensory properties of biscuits were evaluated. The biscuits contained 14.79-19.24% protein, 7.82-17.07% fat, 0.83-6.28% rude ϐiber, 3.81-5.80% ash, 3.75-8.80% moisture content, 45.76-68.98% carbohydrate. Physical properties showed 9.66-14.60 g weight, 47.10-52.50 mm diameter, 11, 272.37-29, 883.72 N m-2 breakstrength, 7.10-9.90 m thickness, 1.254-2.144 m3 volume and 1.741-2.648 m2 surface area. Peroxide value, total viable count and titratable acidity increased with storage, while pH deceased with storage period. Biscuits had good sensory ratings at 10% orange seed ϐlours and biscuits containing up to 20% defatted orange seed ϐlour were generally a eptable with improved nutritional value. Orange seed ϐlour produ tion would not only provide a sour e of ϐlour for bis uit pro essing, but it would also be a waste management method and for academic purpose.