Research on confectionery production from orange peel

Orange peel candies are dried in hot air and microwave drying methods by subjecting them to different sugar applications (holding in granulated sugar and sugar solution). Microwave drying in orange peel confectionery was 60% faster than hot air drying. Storage time resulted in increased hydroxymethyl furfural (HMF) content, a* value, and ∆E* (color difference) values of the samples, decreased total dry matter, L* value, b*value, c* value, ascorbic acid, total carotenoid, carotenoid components, and phenolic components. In orange peel confections with a total dry matter content of about 86% (water activity 0.48), the HMF value at the beginning of storage (0. months) was an average of 5.24 µg/kg, while at the end of storage (9. months) it was found to be 41.22 µg/kg. At the end of storage, the total content of carotenoids decreased by about 91% and the content of ascorbic acid decreased by about 62%. During storage, an 80%, 85% decrease in average β-cryptoxanthin and β-carotene content was observed. Average amounts of hesperidine, narinjin, chlorogenic acid and caffeic acid during storage %59, %57, %46, %68 a decrease has been observed. Orange peel confections have been found to be richer in calcium (Ca) and potassium (K) content. According to the sensory evaluation, the sample dried in the microwave with holding in the sugar solution gained the most appreciation.