ArticlePreventive nutrition and food science2023
Quality Characteristics of Citrus Peel Jelly.
Article in Preventive nutrition and food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Recovery, Bioactivity, and Utilization of Bioactive Phenolic Compounds inFood science & nutrition · 2024Review
- A review on polysaccharide-based jelly: Gell food.Food chemistry: X · 2024Review
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Citrus peels are high in flavonoids and can help with nausea, indigestion, and phlegm. Furthermore, the peel is higher in dietary fiber and phenolic compounds than the fruit. However, every year, around 40,000∼120,000 tons of citrus peels are discarded as waste. As a result, citrus peel jelly was created, which can be reused as a functional food. In this study, salinity, color, texture, and antioxidant properties were measured by adding citrus peel powder at 0%, 1%, 3%, 5%, and 7%, respectively. The salinity decreased as the amount of addition increased (
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Registered trials
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