Research article

EFFECT OF ADDING ORANGE PEEL POWDER ON THE QUALITY AND STALING OF FREE GLUTEN CAKE

Bushra Bader Jerad Shammari

Online First: November 30, 2022


The purpose of this research to use orange peels powder to extend shelf life of free gluten cake. The results for Proximate analysis indicated that orange peels powder contain 7.66% moisture, 1.5% ash, 0.89% protein, 5.40% fat and 85.11% carbohydrates respectively. flow properties were determined such bulk and tapped densities 0.40 g/cm and 0.47 g/cm, Hauser ratio 1.18 and Compressibility index14.63% respectively, Beside functional properties of orange peels powder were studied such water retention capacity 3.43 g water/g peels, Oil retention capacity 2.13 g oil/ g peels, swelling index 57.33%, Emulsifying capacity 27.83, Emulsifying stability 25.70 % Foaming capacity 8%, Foaming stability 6.66% respectively. free gluten cake was prepared by substitute rice flour with 2,4and 7% orange peels. The results Alkaline water retention capacity decreased as increased storage period powder. loss of freshness was lowest in cake contain different levels of organic peels powder, it reached 2.850% , 6.8900% , 10.6600and 1.850% , 4.0800%, 5.2000% and 1.700% , 3.7800% and 5.1500% at levels 2,4and 7% orange peels powder for 24 ,48 and 72h while loss of freshness was highest in cake control ,it reached 5.210% , 9.4600% and 13.3000% . cake containing orange peels at level 7% more fresher than cake control and other samples. The results demonstrated that orange peels could be used a food additive in free gluten cake industry to slow done the staling.

Keywords

orange peel powder, free gluten cake, citrus