Formulation of Pulka Using Citrus Limon Peel

Citrus limon is a very demanding plant to grow totally intolerant of frost. Although the peel of citrus is bitter in taste if it is eaten as a raw but it also play a major role in making of marmalade or other soups. Peel is the protective outer covering or outer skin of the fruit. The peel is used against digestion, peptic, ulcer, scurvy, eye infections, respiratory disorders, gums, piles, skin care, weight loss etc. The objectives of the study is to dehydrate the selected sample, to formulate the value added product pulka, to find out the acceptability of value added products by organoleptic evaluation and to know the glycemic index level by the effect of Citrus limon The Citrus limon samples were cleaned, cut into pieces, inner white fleshly part is removed separately, cleaned, peels were removed separately, cut into small pieces, dry in an air oven drying, powdered, seived and stored in air tight container for future use. The pulka were formulated in four different variations V0, V1, V2 and V3. Sensory assessment was evaluated based on the quality descriptions. Around 80 subjects who were willing to participate in the experimental study were included with prior permission or concern from subjects. They were selected in-between the age of 30-40 years, with body mass index of 16.5 to 26.3 kg/m2, normal blood pressure and not suffering from any ailments. Eighty subjects were divided into four groups with 20 subjects in each group. The result revealed that the appearance of standard pulka followed by V3 pulka shows the best and the V2 shows the least result. Based on the colour of the product V1 shows the best and V3 shows the least result. The flavor of the product V3 followed by V0 shows the best. The V3 variation shows the best for the taste of the product compared to V1 and V2 variation. The result revealed that among the four groups the sample pulka consumed subjects shows the best result. The blood glucose level gets reduced during the consumption of 0.4gm Hot air oven dried Citrus limon peel incorporated pulka. Thus the present study conclude that the Citrus limon peel was dehydrated and the value added product Pulka was developed in various proportion and the acceptability of the value added product was done by the organoleptic evaluation. The present study demonstrated that Pulka shows the best result.