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Current IssueEditorial BoardOnline First ArticlesArchive

Research Article

volume 34 issue 3-4 (september-december 2019) : 199-204,   Doi: 10.18805/BKAP192

Training of Self Help Group women on food safety through Value Addition of lemon waste: Peel

R
Rupender Kaur
B
Bhagwat Singh Rathore
P
Prem Chand Gadhwal
A
Ashok Kumar Sharma
P
P.K.Rai
1Krishi Vigyan Kendra, (ICAR-DRMR), Gunta-Bansur, Alwar, Rajasthan.

  • Submitted13-02-2020|

  • Accepted16-03-2020|

  • First Online 27-03-2020|

  • doi 10.18805/BKAP192

Cite article:- Kaur Rupender, Rathore Singh Bhagwat, Gadhwal Chand Prem, Sharma Kumar Ashok, P.K.Rai (2020). Training of Self Help Group women on food safety through Value Addition of lemon waste: Peel. Bhartiya Krishi Anusandhan Patrika. 34(3): 199-204. doi: 10.18805/BKAP192.

ABSTRACT

Waste can contain many reusable substances of high value depending on the adequate technology by this residual matter can be converted into commercial products. The lemons are  extremely effective to treat the disease, which are caused by a  vitamin  C deficiency. The health benefits of lemons and lemon juice are well known but the lemon peels contain about 2.5  times more vitamins than lemon juice. It is also an excellent source of fiber, potassium, magnesium, calcium, folate, and beta carotene. The purpose of this paper is to describe the  latest advances on the potential of lemon peel as a source of functional food products. For that
purpose two trainings were organized by KVK on food safety and preparation of value added  products among SHG beneficiary with practical interventions on lemon products making (Lemon  Squash, lemon peel pickle and candy). These trainings were conducted in four parts, Part: 1.Knowledge on use of lemon: Health promotion by use of lemon, Part: 2. Uses of Lemon juice for the production of products: Squash and sharbat, Part: 3. Value addition of Lemon waste: Peal as a food products making: Pickle candy, Part: 4. Knowledge on preparation of oil less pickles at low cost. This knowledge is very useful for food safety as well as to establish SHG enterprise. 

REFERENCES

  1. A. Moure, J.M. Cruz, D. Franco, J.M. Dominguez,J. Sineiro, M.J. Nunez, J.C. Parajo (2001) Natural antioxidants from residual sources. Food Chem., 72 (2001), pp. 145-171
  2. B. Halliwell (1996) Antioxidants in human health and disease. Ann. Rev. Nutr., 16 , pp. 33-50. Chemistry, 50 (18), pp. 5107-5114.
  3. D.Di-Majo, M. Giammanco, M. La-Guardia, E. Tripoli, S. Giammanco, E. Finotti (2005) Flavanones in citrus fruit: structure–antioxidant activity relationships. Food Res. Int., 38, pp. 1161-    1166
  4. E. Magiorkinis, A. Beloukas, A. Diamantis (2011) Scurvy: past, present and future. Eur. J. Int. Med., 22 (2011), pp. 147-152.
  5. Gil-Izquierdo, A., Gil, M.I., Ferreres, F. (2002). Effect of processing techniques at industrial scale on J. Gustavsson, C. Cederberg & U. Sonesson (2011) Global Food Losses and Food Waste. Save Food Congress, Düsseldorf. The Swedish Institute for Food and Biotechnology 
  6. J.A. Larrauri (1999) New approaches in the preparation of high dietary fibre powders from fruit by-products. Trends Food Sci. Technol., 10, pp. 3-8.
  7. M. Hashemipour, M. Kargar, A. Ghannadi and R. Kelishadi* 2016. The effect of Citrus Aurantifolia (Lemon) peels on cardiometabolic risk factors and markers of endothelial function in adolescents with excess weight: A triple-masked randomized controlled trial. Med.J. Islam Repub. 30:429.
  8. M. Elleuch, D. Bedigian, O. Roiseux, S. Besbes, C. Blecker, H. Attia (2011) Dietary fiber and fiber rich by-products of food processing: characterization, technological functionality and commercial applications: a review. Food Chem., 4, pp. 411-421
  9. Mathur, P. 2016. Development Communication and Nutrition Education for Empowering Women-    Experience of a Home Scientist, Department of Foods and Nutrition, Lady Irwin College, University of Delhi.
  10. Mereddy, R. (2015). Processing innovation for adding value to food waste. Senior Scientist
  11. Innovative Food Technologies (IFT) Queensland Department of Agriculture and Fisheries, Australia.
  12. Paul, A., Cox, P.A. (1995). An ethnobotanical survey of the uses for Citrus aurantium (Rutaceae) in Haiti. Economic Botany, 49 (3), pp. 249-256.
  13. Penniston,K., Nakada,S., Holmes, R. P. and Assimos, D.(2009) Quantitative Assessment of Citric Acid in Lemon Juice, Lime Juice, and Commercially-Available Fruit Juice Products. J Endourol. 2008 Mar; 22(3): 567–570
  14. R. Kaul, S.A.Sofi, N. Bashir, F. Nazir, G. A. Nayik.    2016. Citrus peel as a source of functional ingredient: A review. Journal of the Saudi Society of Agricultural Sciences
  15. R. Guimarães, L. Barros, J.C.M. Barreira, M.J. Sousa, A.M. Carvalho, I.C.F.R. Ferreira (2009) Targeting excessive free radicals with peels and juices of citrus fruits: grapefruit, lemon, lime and orange. Food Chem. Toxicol., 48 (1), pp. 99-106.
  16. S.L. Hwang, P.H. Shih, G.C. Yen (2012) Neuro protective effects of citrus flavonoids. J. Agric. Food Chem., 60 (2012), pp. 877-885.
  17. Schieber.,A, Stintzing, F.C and Carle, R. (2001) By-products of plant food processing as a source of functional compounds — recent developments. Trends in Food Science & Technology
  18. Sharma, K., Mahato, N., Cho, M.H. and Lee,Y.R. (2016) Converting citrus wastes into value added products: Economical and environment-friendly approaches. Journalof nutrition.
  19. Short, R.V., McCoombe, S.G., Maslin, C., Naim, E., Crowe, S. (2004). Lemon and lime juice as potent 
  20. Thakur, V., Manjunath, S.S. and Gupta O.K.D.(2004) Comparative evaluation of clarification and concentration technique for Kinnow fruit juice. Journal of Food Science and Technology -Mysore- 41(4):382-385 · 
  21. USDA, (2010). A national information resource for Smallholder farmers in India: food security and value added agriculture, US Department of agricultural policy, FAO of the United Nations, Agriculture, Rural Business Development, Washington, DC. 
  22. V. Stefan, E. Herpen, A. Tudoran, L. Lähteenmäki 2013. Avoiding food waste by Romanian consumers: The importance of planning and shopping routines. Volume 28,1, 75-381. Volume 12, Issue 11, Pages 401-413.
  23. Yadav, B.S., 2013 Vlue addiotion in food agribusiness chain through food processing. Head, Department of Food Technology Maharshi Dayanand University, Rohtak (India)-124001.
  24. Roy, R., Murudaiah, S. and Radhakrishna R.B. (2013) Impact of Value Addition Training on Participants of Farmers Training Institutes. World Applied Sciences Journal 22(10). 
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    Research Article

    volume 34 issue 3-4 (september-december 2019) : 199-204,   Doi: 10.18805/BKAP192

    Training of Self Help Group women on food safety through Value Addition of lemon waste: Peel

    R
    Rupender Kaur
    B
    Bhagwat Singh Rathore
    P
    Prem Chand Gadhwal
    A
    Ashok Kumar Sharma
    P
    P.K.Rai
    1Krishi Vigyan Kendra, (ICAR-DRMR), Gunta-Bansur, Alwar, Rajasthan.

    • Submitted13-02-2020|

    • Accepted16-03-2020|

    • First Online 27-03-2020|

    • doi 10.18805/BKAP192

    Cite article:- Kaur Rupender, Rathore Singh Bhagwat, Gadhwal Chand Prem, Sharma Kumar Ashok, P.K.Rai (2020). Training of Self Help Group women on food safety through Value Addition of lemon waste: Peel. Bhartiya Krishi Anusandhan Patrika. 34(3): 199-204. doi: 10.18805/BKAP192.

    ABSTRACT

    Waste can contain many reusable substances of high value depending on the adequate technology by this residual matter can be converted into commercial products. The lemons are  extremely effective to treat the disease, which are caused by a  vitamin  C deficiency. The health benefits of lemons and lemon juice are well known but the lemon peels contain about 2.5  times more vitamins than lemon juice. It is also an excellent source of fiber, potassium, magnesium, calcium, folate, and beta carotene. The purpose of this paper is to describe the  latest advances on the potential of lemon peel as a source of functional food products. For that
    purpose two trainings were organized by KVK on food safety and preparation of value added  products among SHG beneficiary with practical interventions on lemon products making (Lemon  Squash, lemon peel pickle and candy). These trainings were conducted in four parts, Part: 1.Knowledge on use of lemon: Health promotion by use of lemon, Part: 2. Uses of Lemon juice for the production of products: Squash and sharbat, Part: 3. Value addition of Lemon waste: Peal as a food products making: Pickle candy, Part: 4. Knowledge on preparation of oil less pickles at low cost. This knowledge is very useful for food safety as well as to establish SHG enterprise. 

    REFERENCES

    1. A. Moure, J.M. Cruz, D. Franco, J.M. Dominguez,J. Sineiro, M.J. Nunez, J.C. Parajo (2001) Natural antioxidants from residual sources. Food Chem., 72 (2001), pp. 145-171
    2. B. Halliwell (1996) Antioxidants in human health and disease. Ann. Rev. Nutr., 16 , pp. 33-50. Chemistry, 50 (18), pp. 5107-5114.
    3. D.Di-Majo, M. Giammanco, M. La-Guardia, E. Tripoli, S. Giammanco, E. Finotti (2005) Flavanones in citrus fruit: structure–antioxidant activity relationships. Food Res. Int., 38, pp. 1161-    1166
    4. E. Magiorkinis, A. Beloukas, A. Diamantis (2011) Scurvy: past, present and future. Eur. J. Int. Med., 22 (2011), pp. 147-152.
    5. Gil-Izquierdo, A., Gil, M.I., Ferreres, F. (2002). Effect of processing techniques at industrial scale on J. Gustavsson, C. Cederberg & U. Sonesson (2011) Global Food Losses and Food Waste. Save Food Congress, Düsseldorf. The Swedish Institute for Food and Biotechnology 
    6. J.A. Larrauri (1999) New approaches in the preparation of high dietary fibre powders from fruit by-products. Trends Food Sci. Technol., 10, pp. 3-8.
    7. M. Hashemipour, M. Kargar, A. Ghannadi and R. Kelishadi* 2016. The effect of Citrus Aurantifolia (Lemon) peels on cardiometabolic risk factors and markers of endothelial function in adolescents with excess weight: A triple-masked randomized controlled trial. Med.J. Islam Repub. 30:429.
    8. M. Elleuch, D. Bedigian, O. Roiseux, S. Besbes, C. Blecker, H. Attia (2011) Dietary fiber and fiber rich by-products of food processing: characterization, technological functionality and commercial applications: a review. Food Chem., 4, pp. 411-421
    9. Mathur, P. 2016. Development Communication and Nutrition Education for Empowering Women-    Experience of a Home Scientist, Department of Foods and Nutrition, Lady Irwin College, University of Delhi.
    10. Mereddy, R. (2015). Processing innovation for adding value to food waste. Senior Scientist
    11. Innovative Food Technologies (IFT) Queensland Department of Agriculture and Fisheries, Australia.
    12. Paul, A., Cox, P.A. (1995). An ethnobotanical survey of the uses for Citrus aurantium (Rutaceae) in Haiti. Economic Botany, 49 (3), pp. 249-256.
    13. Penniston,K., Nakada,S., Holmes, R. P. and Assimos, D.(2009) Quantitative Assessment of Citric Acid in Lemon Juice, Lime Juice, and Commercially-Available Fruit Juice Products. J Endourol. 2008 Mar; 22(3): 567–570
    14. R. Kaul, S.A.Sofi, N. Bashir, F. Nazir, G. A. Nayik.    2016. Citrus peel as a source of functional ingredient: A review. Journal of the Saudi Society of Agricultural Sciences
    15. R. Guimarães, L. Barros, J.C.M. Barreira, M.J. Sousa, A.M. Carvalho, I.C.F.R. Ferreira (2009) Targeting excessive free radicals with peels and juices of citrus fruits: grapefruit, lemon, lime and orange. Food Chem. Toxicol., 48 (1), pp. 99-106.
    16. S.L. Hwang, P.H. Shih, G.C. Yen (2012) Neuro protective effects of citrus flavonoids. J. Agric. Food Chem., 60 (2012), pp. 877-885.
    17. Schieber.,A, Stintzing, F.C and Carle, R. (2001) By-products of plant food processing as a source of functional compounds — recent developments. Trends in Food Science & Technology
    18. Sharma, K., Mahato, N., Cho, M.H. and Lee,Y.R. (2016) Converting citrus wastes into value added products: Economical and environment-friendly approaches. Journalof nutrition.
    19. Short, R.V., McCoombe, S.G., Maslin, C., Naim, E., Crowe, S. (2004). Lemon and lime juice as potent 
    20. Thakur, V., Manjunath, S.S. and Gupta O.K.D.(2004) Comparative evaluation of clarification and concentration technique for Kinnow fruit juice. Journal of Food Science and Technology -Mysore- 41(4):382-385 · 
    21. USDA, (2010). A national information resource for Smallholder farmers in India: food security and value added agriculture, US Department of agricultural policy, FAO of the United Nations, Agriculture, Rural Business Development, Washington, DC. 
    22. V. Stefan, E. Herpen, A. Tudoran, L. Lähteenmäki 2013. Avoiding food waste by Romanian consumers: The importance of planning and shopping routines. Volume 28,1, 75-381. Volume 12, Issue 11, Pages 401-413.
    23. Yadav, B.S., 2013 Vlue addiotion in food agribusiness chain through food processing. Head, Department of Food Technology Maharshi Dayanand University, Rohtak (India)-124001.
    24. Roy, R., Murudaiah, S. and Radhakrishna R.B. (2013) Impact of Value Addition Training on Participants of Farmers Training Institutes. World Applied Sciences Journal 22(10). 
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