Abstract:
The study was carried out to study the effect of drying on bio-active components and physical
properties of lemon peel at different temperature. Lemon of variety “madrasi baramasi”
brought from local market of Dharan, Sunsari was used for the preparation of lemon peel
powder. The fruit was sorted, washed and peeled. Lemon peel was submitted to oven drying
at 50℃, 60℃, 70℃ till moisture content reached 5% and the dried peel was grinded to make
fine powder.
Bio-active components (Antioxidant activity, Polyphenol content, Flavonoid content,
Ascorbic acid, Tannin) and physiochemical analysis (Bulk density, Solubility, Oil absorption
capacity and Swelling capacity) were measured on fresh (control) and dried samples. Drying
lemon peel with the higher temperatures sharply increased the loss of bioactive components.
The results showed that drying at 50°C indicated less reduction on bioactive component.
Increase in temperature decreases the bioactive component, i.e., at 70℃ the TPC, TFC and
antioxidant scavenging activity of lemon peel were found to be reduced by 31%, 61% and
26% respectively similarly, tannin and Ascorbic acid content were found to be reduced by
46% and 36% respectively. This study evaluated the physiochemical properties of peel
powder which indicated that the increase in temperature increases bulk density, oil
absorption capacity and swelling capacity but decreases solubility index. All analyzed
samples showed that low temperature drying method is the best method for obtaining higher
bioactive component.
Description:
A dissertation submitted to the Department of food Technology, Central campus of
Technology, Tribhuvan, University, in partial fulfillment of the requirements for
the Degree of B. Tech. in Food Technology
