SUSTAINABLE UTILIZATION OF FREEZE- DRIED KINNOW PEEL POWDER & ITS APPLICATION IN COOKIES TO STUDY PHYSIOCHEMICAL CHARACTERISTICS

In recent years, the sustainable use of agricultural by-products has drawn a lot of attention to improve food security and waste. In this study, the potential of freeze-dried kinnow peel powder (FKP) was used as a useful component in biscuit recipes were examined. Kinnow peel, a by-product of processing citrus fruits, is full of bioactive substances that provide several health advantages, including dietary fiber, flavonoids, and essential oils. Investigating the impact of adding different amounts of FKP (5%, 10%, 15%, and 20%) to cookies, the study assesses how physiochemical traits like moisture content, texture, color, spread ratio, and sensory qualities alter. The cookies' nutritional composition and antioxidant capacity were also evaluated. The results showed that while retaining acceptable sensory qualities, the addition of FKP improved the cookies' nutritional value by increasing their fiber and antioxidant activity. The cookies with 10% FKP showed the finest combination of quality qualities among the formulations, providing a workable way to cut down on kinnow peel waste while producing a useful, valuable food product. In order to reduce waste and promote healthier snack options, this study shows that using freeze-dried kinnow peel powder as a sustainable, nutrient-enriched component for cookie production is feasible.