Proximate and Sensory Evaluation of Biscuits Fortified with Orange Peel Powder

CHAPTER ONE

1.0 Background of the Study

Biscuits are among the most popular baked foods consumed worldwide. People of all ages enjoy them because they are tasty, convenient, and easy to store. They also serve as quick snacks and sources of energy. Most biscuits are made from wheat flour, sugar, and fat. However, these ingredients make biscuits high in calories but low in essential nutrients such as protein, fiber, and vitamins (Kulkarni, 2011).

Today, more consumers are becoming aware of the link between diet and health. Excessive intake of refined foods contributes to health issues such as obesity, diabetes, and heart disease. As a result, food scientists are now exploring ways to develop healthier snacks by adding natural, nutrient-rich ingredients (Sreeramulu & Raghunath, 2010).

One promising approach is food fortification. Fortifying baked products with fruit or vegetable by-products can improve their nutritional value and reduce food waste at the same time. Orange peel is one such material. It is usually discarded after juice extraction, yet it is rich in fiber, vitamin C, flavonoids, and antioxidants (Kumar et al., 2018). When processed into powder, orange peel can serve as a natural fortificant in baked foods.

Using orange peel powder in biscuit production increases fiber content and enhances antioxidant properties. It can also add a mild citrus flavor that improves taste and aroma. More importantly, using orange peel helps reduce agricultural waste and supports sustainable food production.

However, adding new ingredients can also affect texture, color, and taste. Therefore, it is necessary to study how orange peel powder influences both the proximate composition and sensory quality of biscuits. This research seeks to provide scientific information that supports the development of healthier and more sustainable bakery products.

1.1 Statement of the Problem

Most commercial biscuits contain large amounts of refined wheat flour and sugar. They provide quick energy but lack important nutrients like fiber and antioxidants. Frequent consumption of such products can lead to health problems.

At the same time, orange peels are thrown away in large quantities, even though they contain valuable nutrients. This waste contributes to environmental pollution and economic loss. Using orange peel powder in biscuit production can help solve both issues.

However, there is limited research on how this fortification affects biscuit quality. It is important to understand the nutritional and sensory changes that occur when orange peel powder is added.

1.2 Aim and Objectives of the Study

Aim:
To evaluate the proximate composition and sensory properties of biscuits fortified with orange peel powder.

Objectives:

1. To produce biscuits with different levels of orange peel powder.

2. To determine their proximate composition, including protein, fat, fiber, and carbohydrate content.

3. To assess their sensory characteristics, such as taste, color, texture, and aroma.

4. To compare the results of fortified biscuits with those of unfortified biscuits.

5. To identify the best level of fortification for nutritional and sensory balance.

1.3 Significance of the Study

This study is important for several reasons. First, it adds value to food waste by turning orange peels into useful ingredients. Second, it contributes to the development of healthier snack options that contain more nutrients and fewer calories.

The research also supports environmental sustainability by reducing waste from juice processing industries. Additionally, it provides data that can guide food producers in formulating nutritious bakery products for health-conscious consumers.

1.4 Scope of the Study

The study covers the preparation of biscuits fortified with orange peel powder, their proximate analysis, and sensory evaluation. It does not include shelf-life testing or microbial studies. Laboratory tests will focus on key nutrients and sensory qualities evaluated by trained panelists.

1.5 Definition of Terms

Fortification: The process of adding nutrients or bioactive compounds to food to enhance its value.
Proximate Composition: The basic nutritional content of food, including moisture, fat, protein, and carbohydrate.
Sensory Evaluation: The assessment of food products using human senses like taste, smell, and sight.
Orange Peel Powder: Dried and ground peel from oranges used as a natural ingredient in food.
Antioxidants: Compounds that prevent cell damage by neutralizing harmful free radicals.
Functional Food: Food that provides additional health benefits beyond basic nutrition.