Development of lime peels snack using hydrostatic pressure technique

The objectives of this research were to produce soft texture lime peels using accelerated treatments with hydrostatic pressure. The commercially available product was used as a control. Twelve recipes were developed. Lime peels were treated with polishing, heating under and without pressure using pressure cookers for 30 min. The treatments were then soaked in sweet brines with and without hydrostatic pressurization (5bars) for 5 to 60 days. Samples from each treatment were analyzed for water activity (Aw), Lab color values, pH, texture (XT2i Stable micro system), and sensory analyses by a semi trained panel. It was found that some treatments with hydrostatic pressurization gave characteristics comparable to the commercial products. They were Aw of 0.76, 65 Brix, and pH 3.3. Hydrostatic pressure provides a faster treatment and penetration of flavors to lime peel compared to that without the pressurization. Sensory tests indicated comparable results with that of the commercial control sample. Heat and pressurization treatments could make the product a soft texture and reduce processing time from months to about 5 days. This hydrostatic pressurization process could be beneficial to the utilization of lemon peels left-over from lime juice manufacturing to a valuable Chinese-style snack.