The main goal of this study is to extract natural flavour from mint and orange peels by distillation production in sudan and its utilization in improving the biscuit product flavour. The flavours were extracted by steam and water distillation. It was conducted to determine the physico chemical propereties of flavour and it’ s effect on different added levels (1,2,and 3 ml) on the sensory evaluation of the final product. The proximate analysis for both flavoured biscuits ,with orange and mint (moisture, protein, fat, ash, fiber and carbohydrate) were compared withcontrol Results obtained showed significant difference (P 0.05) protein, fat, ash and fiber respectively. The physical characteristics of biscuit include thickness, wiedth, and spread ratio . showed significant difference
AbdElrahman, S (2021). Extraction of Natural Flavours from Mint and Orange Peel and Their Use as Flavouring Agents for Biscuit.. Afribary. Retrieved from https://tracking.afribary.com/works/extraction-of-natural-flavours-from-mint-and-orange-peel-and-their-use-as-flavouring-agents-for-biscuit
AbdElrahman, Somia "Extraction of Natural Flavours from Mint and Orange Peel and Their Use as Flavouring Agents for Biscuit." Afribary. Afribary, 20 May. 2021, https://tracking.afribary.com/works/extraction-of-natural-flavours-from-mint-and-orange-peel-and-their-use-as-flavouring-agents-for-biscuit. Accessed 22 Nov. 2024.
AbdElrahman, Somia . "Extraction of Natural Flavours from Mint and Orange Peel and Their Use as Flavouring Agents for Biscuit.". Afribary, Afribary, 20 May. 2021. Web. 22 Nov. 2024. < https://tracking.afribary.com/works/extraction-of-natural-flavours-from-mint-and-orange-peel-and-their-use-as-flavouring-agents-for-biscuit >.
AbdElrahman, Somia . "Extraction of Natural Flavours from Mint and Orange Peel and Their Use as Flavouring Agents for Biscuit." Afribary (2021). Accessed November 22, 2024. https://tracking.afribary.com/works/extraction-of-natural-flavours-from-mint-and-orange-peel-and-their-use-as-flavouring-agents-for-biscuit