Effects of Pomelo White Peel Powder on Chemical and Physical Properties in Nugget Products

Abstract

Background and Objectives : For developing products from white pomelo peel (albedo) to create new processed food products, the idea is to develop supplemented nuggets to become food products in business, reduce production costs, and increase dietary fiber in nuggets. This study was to investigate the effect of the amount of white pomelo peel powder in the nuggets product on sensory quality, quantity of white pomelo peel powder in the nuggets product, chemical properties, physical properties, and consumers’ acceptance of the nuggets supplemented with white pomelo peel powder.

Methodology : Four nugget basic formulas were studied and then the amounts of pomelo peel powder in nugget products were studied by evaluating sensory quality in terms of appearance, color, odor, taste, texture, and overall liking using 40 panelists. The chemical and physical properties, including protein, total sugar content, carbohydrates, moisture content, ash, fat, and the color values (L*, a*, and b*) were investigated and consumer acceptance was also evaluated using a questionnaire. The target group is general population of 100.

Main Results : According to the study four basic formulas and the study of the amounts of white pomelo peel powder in nugget products, formula 3 obtained the highest liking score. The appropriate amounts of white pomelo peel powder in the nuggets product was observed at 10 percent by panelists. The increases in amounts of white pomelo peel powder in the nuggets product did not affect the color of the product. For the chemical composition of the nuggets supplemented with white pomelo peel powder, white pomelo peel powder has chemical qualities including energy values of 362 percent, fat of 0.6 percent, protein of 2.5 percent, carbohydrates of 86.7 percent, sugar of 3.5 percent, sodium of 280 percent, moisture content of 6.53 percent, and ash of 3.67 percent. Physical properties showed that the a_w value was 0.47, brightness (L*) was 90.16, red value (a*) was 0.71, and yellow value (b*) was 12.77. The result of consumer testing revealed that the nuggets supplemented with white pomelo peel products were accepted by consumers. The differences in individual factors did not affect consumers’ demand for nuggets, but there are differences in purchasing reasons.

Conclusion : The most accepted formula by the panelists was formula 3, which added 10 percent of white pomelo peel powder. Increasing the amounts of white pomelo peel in the product did not affect the color of the nuggets. Consumers are mostly female, aged 30–39 years old, have a bachelor's degree, are single, work for government service or state enterprise, and earn between 10,000 and 20,000 baht. Consumers like the characteristics of the product at the level of “like very much” and the majority of consumers will accept the nuggets product if it becomes available. They will buy it because it is convenient to eat. The accepted price of products is 109 baht.