Researchers from the Institute of Chemical Technology (Bhubaneswar), National Institute of Technology (Rourkela), D. Y. Patil Agriculture and Technical University (Kolhapur), and Punjab Agricultural University explored how Kinnow peel powder (KPP)—a citrus processing by-product—can be used as a sustainable ingredient in pancake formulation.
By substituting refined wheat flour with 5–20% KPP, the study found remarkable nutritional and sensory improvements. Pancakes enriched with KPP showed higher moisture, fiber, phenolics, flavonoids, carotenoids, and ascorbic acid, leading to significantly enhanced antioxidant activity across all assays (DPPH, FRAP, and ABTS). Texture and color attributes also improved, giving the pancakes better lightness, yellowness, and elasticity.
Using fuzzy logic sensory evaluation, researchers identified 10% KPP incorporation as the optimal level for consumer preference—balancing taste, texture, and nutritional quality. Shelf-life studies under refrigerated conditions revealed that HDPE-packed KPP pancakes lasted up to 80 days longer than control samples.
The study underscores the potential of citrus waste valorization for developing eco-friendly, nutrient-rich, and shelf-stable bakery products.
Reference
Challana, V., Garg, S., Shirkole, S. S., & Singh, A. (2025). Influence of Kinnow peel powder on physicochemical, functional, textural, and sensory attributes of pancake. Journal of Food Measurement and Characterization. https://doi.org/10.1007/s11694-025-03638-3
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