A MINOR PROJECT REPORT

On

“ORANGE PEEL CANDY"

SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE AWARD OF

DIPLOMA
IN
FOOD TECHNOLOGY

SUBMITTED TO
HARYANA STATE BOARD OF TECHNICAL EDUCATION, HARYANA PANCHKULA

SUBMITTED BY

Name of particpaing Student(s) Enrollment No.

1 1. KARAN SINGH
220061123005
2. B
3. C
4. D
5. E
6. F
7. G
8. H
9. I

GUIDED BY
NEERU RANI

ACADEMIC YEAR 2024-25

GOVT. POLYTECHNIC, MANDI ADAMPUR

 GOVT. POLYTECHNIC, MANDI ADAMPUR

CERTIFICATE
*This is to certify that the project report entitled “ORANGE PEEL CANDY” was successfully completed by
student(s) of 4
1. NAME- Karan Singh
2. ROLL NO.-220061123005

in partial fulfillment of the requirements for the award of MINOR PROJECT in Food Technology from the
Department of Food Technology at Govt. Polytechnic, Mandi Adampur

Name of Guide Name of HOD

Designation Head of Department

NEERU RANI
VEDPAL YADAV

Name of external examiner Name of Principal

External Examiner

.................................. Principal

KULVEER SINGH

STUDENT SIGNATURE

……………………………
 GOVT. POLYTECHNIC, MANDI ADAMPUR

ACKNOWLEDGMENT

This project is done as a minor/major project titled “ORANGE PEEL CANDY”.

as a part of course “FOOD TECHNOLOGY”.

We are really thankful to the O/I Mr. Ved Pal, FOOD TECHNOLOGY and my guide
NEERU RANI and LECTURER, Govt. Polytechnic, Mandi Adampur, for their
invaluable guidance and assistance, without which the accomplishment of the task would
have never been possible.

We also thank Govt. Polytechnic, Mandi Adampur for giving us this opportunity to
explore the real world and complete my project work in limited time frame.

We are also thankful to our parents, friends and all staff of Food Technology
Department, for providing us relevant information, necessary clarifications, and great
support.
 GOVT. POLYTECHNIC, MANDI ADAMPUR
ABSTRACT

1.1PROJECT WORK ON ORANGE PEEEL CANDY

Fruit peel is one of the most important by-products from which a variety of
active ingredients can extract, it has great value, which used to transform waste
into treasure and ameliorate the utilization rate of raw materials (Chaoijn
Wang, 2018). Rutaceae appears as a well-known promising source of multiple
beneficial sources of multiple beneficial nutrients for human beings. (Rafiq
Shafiya, 2019). Orange peels, which are the main by-product of the citrus
processing industry, are rich in pectin, cellulose, hemicellulose (Ahmudi,
2018), pigment, dietary fiber, oil and they contain several bioactive compounds
such as flavanones, polymethoxylated flavones, flavonols, and phenolic acids;
these compounds also use as a natural antioxidant for biotechnological,
pharmaceutical and food industries. Orange peels contain volatile aromatic
components of the zest called essences. These oils are use in various fields.
Thus, in a food diet, they have taken as aromas, additives, or ingredients.
Candying is one of the oldest methods of preservation of food and antedates
the manufacture of refined sugar. The candying of antedates the manufacture
of refined sugar. The candying of fruits gets slowly impregnated with sugar
syrup until the sugar concentration in the tissues is sufficiently high that it
prevents the growth of spoilage microorganisms (Dhakal Drishti et. al., 2019).
The waste utilization of fruit processing industries has become one of the
main challengeable aspects in the world due to increasing production and
processing of fruits
and vegetables, disposal represents a growing problem because the plant
material is prone to microbial spoilage so limiting further exploitation. On the
other hand, costs of drying, storage, and shipment of by-products are
economically limiting factors (Kodagoda, 2018). Thus, instead of discarding
secondary grade food products, attempt to develop waste products - orange
peel into candy and make part of the fruit processing industries and
contribution in reducing hazardous effects to the environment.
Candy is a sweet treat that made from fruits and vegetables. After draining
extra syrup and drying, sweets that are pack with sugar syrup maintain a
 consistent shelf life. This study sought to find a method for candling orange
peel in the same way as fruit peels from apples, mangos, guavas, and some
fruits used to manufacture candy. The study aim to determine the acceptability
of peel as candies by making them delicious and naturally flavored.
1.2Significance of Processing the Technology

Collecting/
gathering of Cook peels
orange peel in a large Add peels,
at the pot of water reduce heat
rinse then
market or about 15 drain and simmer
minutes and until it
own plant. again
drain, becomes
very soft,
20-30
minutes and
drain.
START Toss peel
Slice the with
orange peel, remaining 1
. Add peels, cup sugar on
score peels reduce heat Bring 3 cups
vertically, of sugar in a a rimmed
and simmer baking sheet
then remove until it large pot of
peels with water to boil to coat.
becomes Transfer
white pith very soft, in a medium
attached. saucepan, peels to
20-30 large sheet
minutes and stirring to
dissolve the of foil and
drain. let dry
sugar

Introduction
Candy is a sweet food and can be produced from fruits and vegetables. Candy is filled with
sugar syrup by draining of excessive syrup and then being dried, its shelf life is stable. Candy
can be made from fruits such as apple , mango, guava and some citrus peel. Lime belongs to
citrus family of fruit.
Lime (citrus aurantifolia) is a small, round, green color hybrid citrus fruit .Lime is rich in
vitamin C. Compared lime to lemon, lime includes more sugar and acid contents than lemon.
Lime is also used in cooking with other products. It is good for health to make candy from
lime peel (https://en.m.wikipedia.org>wiki/Lime).
Dehydration is quite a distinct process and is carried out in the dehydrator where temperature,
humidity and rate of air flow are controlled . Preparation for dehydration involves a variety of
treatments. Preservation by drying depends upon reducing the moisture content to the point at
which the concentration of the dissolved solid in the product is so high, 70 percent or above
that osmotic pressure will prevent the growth of microorganism (Cruess,W.V, 1958).
Drying is a mass transfer process and removes water and other solvent. Drying food is the
oldest and easiest method for preserving food. After the drying process, the final step before
marketing is packaging (https://en.m.wikipedia.org>wiki/Drying).
The aim of this research is to produce lime, products with natural flavor, aroma and longer
shelf- life. It is hoped that the result would in some way be helpful for food producers to
produce higher quality products. One of the main objectives of food processing is the
preservation of perishable foods. Candying of fruits gives the decreasing ability of water
activity by osmotic dehydration prolonging fruits shelf-life.
Materials
In this research work, fresh oranges were collected. Food additives such as sugar, salt, calcium
hydroxide, calcium chloride were purchased from local market.
esults and Discussion
In this research, citrus peel candy was prepared by the conventional method. The ingredients
were citrus peel, sugar, salt, lime and distilled water. The data in Table (1) represents the
physico-chemical properties of fresh lime peel, namely, the moisture content, pH, acidity and
ash content .
The properties of prepared citrus peel candy, such as moisture content, ash content, pH and
acidity were determined. The results obtained are shown in Table (2) to (7).
The effect of blanching time on the properties of citrus peel candy can be clearly seen in Table
2. In the preparation of citrus peel candy, there was variation of blanching time ranging from 4
min, 6 min, 8min, 10min, 15min. It was observed that the bitterness taste of citrus peel was
almost disappeared at 10min blanching time.
On the preparation of citrus peel candy, the effect of sugar content was studied. The amount of
sugar such as 25g , 50g, 75g, 100g and 125g were used in preparation of candies. It was found
that the citrus peel candy processed with 100g of sugar for 20 g of citrus peel gave a good
flavor and sweetness. The results were recorded in Table (3).
The effect of dipping time on the taste and texture of citrus peel candy can be seen in Table (4)
. In the preparation of citrus peel candy, the dipping time in 1% (CaOH)2 solution was varied
from 25min, 30min, 35min, 40min and 45 min. It was found that the hardness texture of citrus
peel was almost disappeared at 45 minutes dipping time.
The effect of drying temperature on the physico-chemical properties of citrus peel candy was
studied by varying the temperature ranging from 60℃ to 100℃ . It was observed that the
citrus peel candy was in the best condition at drying temperature 70℃ and the candy color
was kept in the natural green colour of citrus peel. When the drying temperature was above
70℃ the candy color was brownish. The results were observed in Table (5).
The effect of the drying time on the physico-chemical properties of citrus peel candy was
studied by varying the time ranging from 3hr to 7hr. It was found that, at 6hr of drying time
was the best condition and candy color was kept in green. When the drying time was above 7
hr, the candy color was found in light brown. The result were observed in Table (6).
The physico-chemical characteristics of citrus peel candy such as pH, acidity, moisture content
and ash content were determined in at Ministry Of Agriculture, Livestock and Irrigation Small
Scale Industrial Department. The results were shown in Table (7)
Table (1) Physico-chemical Properties of Citrus Peel from Fresh Lime

Sr.No. Properties Experimental Value Literature Value*

1 pH 2.46 2.50
2 Acidity (%w/v) 2.98 3.40
MoistureContent
3 8.09 86.62
(%w/w)
4 Ash Content (%w/w) 0.62 0.69
*

Table (2) Effect of Blanching Time on Organoleptic Properties of Citrus Peel Candy Dipping
Time in 0.1% Lime Solution = 45 min
Blanching temperature = 100℃
Amount of sugar = 100g
Drying temperature = 70℃ for 6 hr
*The most suitable Blanching Time
Table (3) Effect of Weight of Sugar on Organoleptic Properties of Citrus Peel Candy Dipping
Time in 0.1% Lime Solution = 45 min
Blanching time and temperature = 100℃ for 10 min
Drying temperature =70℃ for 6 hr
*The most suitable Sugar

Citric peels Blanching

Sample No. Organoleptic Properties
(g) Time (min)
Taste Texture Color
1 25 4 Bitter Hard Green
Slightly
2 25 6 Slightly bitter Green
hard
Slightly
3 25 8 Sweet Green
soft
4 25 10* Sweet Good Green
5 25 15 Sweet Soft Green
In this research, citric peel candy was prepared by using 25 g of citrus peel, 1 L of water, 100
g of sugar and 0.5 g of salt . The citrus peel was boiled in water for 10 min and drained the
water. And 100 g of sugar and 1L of water are boiled until the sugar is dissolved. After that,
the peel were cooked in sugar solution for 45 min .
The organoleptic properties, that is, texture, colour and taste were studied for various
conditions in citrus peel candy preparation. The physico- chemical properties of prepared
citrus peel candy such as pH, acidity, moisture content and ash content were also determined.
According to these results of organoleptic and physico-chemical tests, the prepared citric peel
candies are suitable for having as a dessert.
In conclusion, it is hoped that the prepared citric peel candy products could be used in
domestic market production because of their good appearance and excellent quality.
Acknowledgements
I am grateful to Dr Thein Win, Rector, University of Mandalay, Dr Kathy Thin, Dr Myin Zu Minn and Dr Mi Mi
Gyi, Pro-Rectors, University of Mandalay, for their permission to submit this article. I would like to express my
deepest gratitude to Dr Nilar, Professor and Head of the Department of Industrial Chemistry, University of
Mandalay for her valuable suggestions, helpful support and advice in my research work.
References
AOAC,No.(926.10)" Official Methods of Analysis of Association of Official Analytical Chemists"
Cruess,W.V,1958), Commercial Fruit and Vegetable Products,4thEdition,McGrawHill Book Company.
Websites
http:// en.m.wikipwdia.org>wiki/Lime http:// en.m.wikipwdia.org>wiki/Drying

Abstract
The work influences the utilization of the by-product – orange (Citrus sinensis) peel in the preparation of orange peel candy
which reveals that it has the potential to become part of the food processing industries and reduce the adverse effect on the
environment. Candy is a sweet product which is the oldest form of preservation of food products. Five types of orange peel
candy samples are prepared – Sample 1(100% sugar); Sample 2(85% sugar: 15% honey); Sample 3(50% sugar: 50% honey);
Sample 4 (85% sugar: 15% molasses) and Sample 5(50% sugar: 50% molasses). All the prepared samples were formed to be
‘moderately good’ and the formulated orange peel candies are considered acceptable and can be utilized for industrial
purposes for an economically viable product.

The main objective of this research is to study the preparation of citrus peel candy produced by saturation in
sucrose syrup. Citric peel is a waste from citrus processing industries and it can be used as a raw material in this
research. Its advantage is not only reducing waste but also adding value to citrus fruits. In this research, citrus
peels were pretreated by using different methods namely, blanching, parboiling and soaking in aqueous solution
of lime solution. The physicochemical properties of preserved citrus peel such as acidity, pH, moisture content
and ash content were determined by AOAC methods. The organoleptic properties of preserved citrus peel were
determined and compared with literature values.
Keywords : Citrus fruits, drying, physico-chemical properties, organoleptic properties
 GOVT. POLYTECHNIC, MANDI ADAMPUR

TABLE OF CONTENTS

Page Number

Title page i

Certificate ii

Acknowledgement iii

Abstract iv

List of Figures v

List of Tables vi

List of Abbreviations vi
i
** The italics type word format is used for the content which has to
filled by the student according to their data.
 GOVT. POLYTECHNIC, MANDI ADAMPUR

PROJECT REPORT GUIDELINES

1. SEQUENCE OF PROJECT REPORT DOCUMENT:

The sequence in which the project report material to be arranged and bound should be as
follows:
1. Title Page
2. Certificate
3. Acknowledgement
4. Abstract
5. Table of Contents
6. List of figures
7. , Abbreviations and Nomenclatures
8. Training certificate List of tables
9. List of Symbols
10. Chapters
11. Bibliography/References
12. Appendices
The tables and figures shall be introduced in the appropriate places in each chapter. Spelling to
be British English.

2. PAGE DIMENSION AND BINDING SPECIFICATIONS:

The project report should be in A4 size, should be bound using Hard cover of thick paper with
Black color. The cover should be printed in Golden letters.

3. FORMAT FOR THE REPORT DOCUMENT:

Cover Page & Title Page – A specimen copy of the Cover page and Title page of the project
report is given above.

3.1.Certificate – A Certificate is to be attached wherever the student has undertaken the

project work in an external Institution / Organization.

3.2Abstract – Abstract / Synopsis should be preferably of one page, typed

with one and a half spacing, Font Style – Times News Roman and Font size –
12

3.3Table of Contents – The table of contents should list all material following
it, as well as any material, which precedes it. One and a half spacing should be
adopted for typing the matter under this head
Figures, Tables and Equations -
Below each figure, the figure number must be typed in bold with Times New
Roman font and font size 12.
Figure number is of three fields. In the first field, fig should be typed, second
field indicates the chapter number and third field indicates the article number.
Eg:- 1. fig (3.2) represents third chapter, second article
2. Table[3.2] represents third chapter, second article
Equations- Standard mathematical symbols should be used and each
equation used should be sequentially numbered in the same format as
Fig/Table number. Equation number should be enclosed using small
bracket.

List of Symbols, Abbreviations and Nomenclature – One and a half spacing

should be adopted for typing the matter under this head. Standard symbols,
abbreviations etc. should be used and arranged in alphabetical order, caps
followed by small case, followed by Greek letters.

Chapters – Each chapters may be arranged sequentially in three parts, viz.,

(i) Introductory chapter (ii) Chapters developing the main theme of the project work
(iii) and Conclusions.

Appendices –Appendices should be numbered using Arabic numerals, e.g.

Appendix 1, Appendix 2, etc

List of references/bibliography – The listing of reference should be typed 4

spaces below the heading “REFERENCES / BIBLOGRAPHY” in the order in
which the reference / bibliography appears in the text, single spacing left –
justified.
A typical illustrative list given below:

BIBLIOGRAPHY:

1.
2.
3.

Number of pages and Number of Copies- Maximum number of pages

of the report shall be around 60 pages and minimum shall be around 40
pages.
The number of copies of the project report to be made = A +
B A = No. of students in Group
B = 1 (Department/Guide Copy)
C = Project Report CD (Department copy)
The report should not include the main code sheets/complete project
circuit diagrams
However these details (code sheet and main circuit diagram) should be
submitted in CD/DVD formats

4 TYPING INSTRUCTIONS:
The impression on the typed copies should be black in
colour. Paper: A4
Margins – left 3 cm, right 2.54 cm, top 3.5 cm and bottom 3 cm, with justification
Font: Times New Roman
Font Size for body text:
12 Line spacing: 1.5
Chapter Title Font size: 16(All Caps)
Sub title font size: 14
Header and Footer:
Top Left- Chapter Name
Top Right- Month &
Year
Bottom Left- Branch of Study, Govt. Polytechnic, Mandi Adampur
Bottom Right- Page No.
All graphs/diagrams and its axis names, legends should be legible.