Open AccessAssessment of Quality Characteristics, Nutritional Attributes and Sensory Properties of Developed Amla (Emblica officinalis) Incorporated Products
Publication year - 2020
Publication title -
journal of science and technolgy
Language(s) - English
Resource type - Journals
ISSN - 2456-5660
DOI - 10.46243/jst.2020.v5.i5.pp50-58
Subject(s) - pomace , food science , emblica officinalis , food products , value added , food industry , microbiology and biotechnology , chemistry , traditional medicine , biology , medicine , economics , macroeconomics
Fruits on processing yield about 15 to 30 per cent of by-products which are under-utilized. Pomace is theresidue or by-product that is obtained during processing of fruits and vegetables. Amla-pomace for its nutritionaland functional properties can be exploited by food processing sectors for development of varieties of processedfoods. Present Study aims on development of value added products using Amla-pomace. Value added products suchas noodles, pasta, waffles, chocolate waffles and cookies were developed by incorporation of amla pomace. Alsonutritional properties and sensory qualities were analysed for the products developed. Four variations weredeveloped with 5, 10, 15 and 20 per cent incorporation of amla pomace. The results showed that products developedwith amla-pomace are acceptable for its organo-leptic quality and nutrient composition. Amla-pomace can beutilized for product development.