Open AccessWaste product utilization: preparation of candy from orange (Citrus sinensis) peel
Author(s) -
Varsha Mohanta,
Ina Mukherjee,
Jayati Pal Chottopadhyay
Publication year - 2021
Publication title -
international journal of agricultural and applied sciences (ijaas)
Language(s) - English
Resource type - Journals
ISSN - 2582-8053
DOI - 10.52804/ijaas2021.2217
Subject(s) - orange (colour) , sugar , citrus × sinensis , food science , pulp and paper industry , by product , chemistry , reducing sugar , engineering , organic chemistry
The work influences the utilization of the by-product – orange (Citrus sinensis) peel in the preparation of orange peel candy which reveals that it has the potential to become part of the food processing industries and reduce the adverse effect on the environment. Candy is a sweet product which is the oldest form of preservation of food products. Five types of orange peel candy samples are prepared – Sample 1(100% sugar); Sample 2(85% sugar: 15% honey); Sample 3(50% sugar: 50% honey); Sample 4 (85% sugar: 15% molasses) and Sample 5(50% sugar: 50% molasses). All the prepared samples were formed to be ‘moderately good’ and the formulated orange peel candies are considered acceptable and can be utilized for industrial purposes for an economically viable product.