Effect of freeze‐dried kinnow peel powder incorporation on nutritional, quality characteristics, baking, sensorial properties, and storage stability of traditional wheat‐based soup sticks

Nutritional, techno-functional, and sensorial properties of soup sticks enriched with freeze-dried kinnow peel powder (FDKPP) were investigated. The increase in substitution level of FDKPP in wheat flour from 0 to 9% led to a significant increase in ash content, visco-elasticity, breaking strength, yellowness, and baking and storage stability and decline in the moisture, crude protein, crude fat, pasting parameters, physical parameters, L* (lightness), and a* (redness) values. Furthermore, FDKPP enriched soup sticks showed digestion time higher than control soup sticks and analysis of appearance and structure showed a decrease in pore size. Analysis of baking and storage stability revealed the enrichment of FDKPP with polyphenols. The sensory evaluation revealed that increasing the replacement level had a positive effect on the intensity of aroma and color, but had a negative effect on taste. Novelty impact statement The kinnow peels, which are typically discarded as waste, could be used to enrich wheat-based soup sticks. The study revealed that incorporating freeze-dried kinnow peels could develop improved soup sticks with promising effects on nutritional, technological, and sensory aspects. The efficient use of this citrus waste as a novel bioactive food ingredient can have a promising effect in addressing the concerns such as industrial waste management and food security.