HARJINDER KAUR AND GURPREET SINGH*
Department of Horticulture, School of Agriculture, Lovely Professional University, Phagwara-144 411 (Punjab),
India
*(e-mail : gurpreetraje@rediffmail.com; Mobile : 8435002901)
(Received : April 22, 2021; Accepted : June 10, 2021)
ABSTRACT
Kinnow peel is a citrus processing waste that can be collected from discarded fruits. In the present
study, research work was conducted to utilize the peel in the form of Kinnow candy. Methods of candy
preparation were standardized by varying the treatments to reduce bitterness with concentration and
time. Different samples of Kinnow peels were subjected to nine different treatments : T1 : Single boiling (15 min), T2 : Multiple boiling (3 times for 8 to 10 min), T3 : Soaking in baking soda (2% sodium bicarbonate for 12 h), T4 : Soaking in 5% vinegar (pure) for 30 min, T5
: Soaking in 2% alum for 24 h, T6 : Boiling in salt solution (2% brine for 20 min), T7 : Boiling in bottle gourd juice for 20 min, T8 : Boiling in cucumber juice for 20 min, T9 : Control (no boiling). Further cooked in 750 Brix sugar syrup solutions and steeping in sugar syrup for 24 h. Treatment of multiple boiling (for 8 to 10 min) with cooked in 750 Brix sugar syrup solution for 5-8 min and steeping in sugar syrup for 24 h gave the best result with respect to overall acceptability, taste, flavour, TSS, ascorbic acid and other biochemical parameters.
Key words : : Peel, citrus, waste-utilization, candy, processing