Vol. 10, Issue 12 (2021)

The two drying methods were followed that are solar drying and tray drying to dry the peels, in that tray drying was given best result. The peel powder obtained from orange and sweet lime fruit peels through tray drying was good in colour and texture compared to solar drying. In tray drying the two temperatures (i.e. 80 °C for 6hrs, 60 °C for 8hrs) were used. Among them best suited temperature to obtain good quality powder was 60 °C for 8 hrs. The maximum retention of moisture were observed in orange, sweet lime peel powders (4.88%, 6.47%) dried in tray dryer. The fibre content of sweet lime peel powder is more compared to orange peel powder (10%, 11.2%). The vitamin C content in orange peel powder is more when compared with sweet lime peel powder (15.2mg, 13.6mg). Further screening of Phytochemicals was carried out in orange and sweet lime peel powders. The phytochemicals such as alkaloids, tannins, terpenoids, flavonoids, phenols and saponins are present in both the peel powders after drying. The sensory evaluation acceptance tests were performed for squash, fruit syrup, and cordial by the addition of developed orange and sweet lime peel powders in different proportions to know the acceptability of the prepared products.