Vol. 12, Issue 5 (2023)

Author(s):
Chandani Popalia, VK Chandegara and PJ Rathod

Abstract:
The family Rutaceae includes the sweet orange (Citrus sinensis). During the sweet orange juice extraction process, a 50-60% usable by-product is produced, which is a waste. When the peel is the major byproduct of the extraction of delicious orange juice. The peel is currently widely used in animal feeds and biogas production. It could be an intriguing source of health benefits and pharmaceutical ingredients. Attempts were made to explore the influence of drying temperature (40, 50, and 60 °C). The effects of drying duration (60, 120, and 180 minutes) and grinding temperature (-15 °C, 5 °C, and 25 °C) on the colour attributes (Colour L*, Colour a*, Colour b*, hue angle, chroma, and ∆E) of sweet orange peel. The results showed that parameters decreased as drying time and temperature increased, whereas colour analyses proved the opposite. In the study, the grinding temperature was an important element, with lower grinding temperatures demonstrating greater colour characteristics. The best treatment combination was 50 °C drying temperature, 180 min drying time, and -5 °C grinding condition, which resulted in better colour qualities.