Physicochemical, Sensory, Textural, Nutritional, and Antioxidant Properties of Bun From Wheat Flour Fortified With Galgal Peel Powder

ABSTRACT The present study investigated the incorporation of galgal ( Citrus pseudolimon ) peel powder (GPP) into wheat flour buns to improve their nutritional quality and antioxidant potential without compromising sensory acceptability. The objective was to determine whether GPP could enhance dietary fiber content and antioxidant capacity without adversely affecting product quality. Buns were formulated with 2%, 5%, 7%, and 10% GPP and evaluated for physicochemical, textural, sensory, nutritional, TPC, and antioxidant properties. Sensory evaluation by 12 semi‐trained panelists indicated that buns containing up to 5% GPP were acceptable. Increasing GPP levels significantly increased hardness (N), chewiness (N·mm), and bulk density (g/cm 3 ) while cohesiveness, springiness, and specific volume (cm 3 /g) decreased. Proximate analysis revealed an increase in dietary fiber and reductions in crude protein, crude fat, and water activity (a w ). TPC (mg GAE/100 g) increased significantly, reflecting a higher polyphenol concentration. Antioxidant activity, assessed via DPPH (%) and FRAP (μM Fe 2+ /g) assays, also increased significantly with higher GPP levels. These findings highlight the potential of galgal peel as a sustainable health‐promoting functional ingredient, supporting the development of value‐added bakery products that address public health nutrition and food waste reduction, thereby contributing to broader societal goals of health improvement and sustainable food systems.