Vol. 9, Issue 1 (2021)

Preliminary experiments were conducted to find out optimum level of orange peel powder for preparation of quality cookies. The quality cookies were prepared from 2% orange peel powder and 98% refined wheat flour. Chemical composition of orange peel powder showed that the moisture content was 7.53%, carbohydrates 80.27%, protein 5.34%, fat 2% and crude fiber 14.87%, vitamin C 45 mg/100g and iron 0.8 mg/100g. The physical properties of orange peel powder has light orange colour, bulk density 0.45g/ml. The fresh cookies had 4.2% moisture, 10.8% protein, 23.1% fat, 0.35 mg/100g crude fibre, 76.9% carbohydrates, 35.8 mg⁄100g calcium, 2.7 mg⁄100g iron and 650.3 ųg⁄100g β-carotene. The sensory evaluation of cookies was carried out regularly at a interval of one month. The mean score for colour and appearance was 8.53, texture 8.53, flavour 8.52, taste 8.53 and overall acceptability was 8.53 on 9 point hedonic scales. Storage study of cookies showed that the cookies prepared by incorporation of 2% orange peel powder and 98% refined wheat flour packed in polypropelyene (PP) and low density polyethylene (LDPE) can be stored up to 3 months in good condition with minimum losses in sensory, nutritional and textural characteristics.