physio-chemical and functional quality evaluation of mandarin peel powder

the research focused to evaluate physical, chemical, and sensory properties of raw, blanched, and 2, 4, and 6% osmotically salt treated mandarin (citrus reticulata) peel powder. the yields of mandarin peel powder (mpp) were found in the range of 29.1 to 30.4% (db) for different treatments, which were not significantly different. the bulk density and solubility were found in the range of 1,267-1,308 (kg m-3) and 17.4-28.4%, respectively, the highest value was for blanched peel powder. blanched peel powder contained highest carotenoids (3245 µg g-1) and polyphenols (102.72 mg gae g-1) whereas 6% salt treated peel powder contained the highest tannin (0.19 mg of ga 100 g-1 fw), ascorbic acid (13.62 mg 100 g-1), and antioxidant activity (66.1% dpph inhibition) among the other treatments. blanched peel powder was found to be the best in terms of sensory evaluation.