Pub Date : 2020-08-07DOI: 10.46243/jst.2020.v5.i5.pp50-58
Fruits on processing yield about 15 to 30 per cent of by-products which are under-utilized. Pomace is the residue or by-product that is obtained during processing of fruits and vegetables. Amla-pomace for its nutritional and functional properties can be exploited by food processing sectors for development of varieties of processed foods. Present Study aims on development of value added products using Amla-pomace. Value added products such as noodles, pasta, waffles, chocolate waffles and cookies were developed by incorporation of amla pomace. Also nutritional properties and sensory qualities were analysed for the products developed. Four variations were developed with 5, 10, 15 and 20 per cent incorporation of amla pomace. The results showed that products developed with amla-pomace are acceptable for its organo-leptic quality and nutrient composition. Amla-pomace can be utilized for product development.
{"title":"Assessment of Quality Characteristics, Nutritional Attributes and\u0000Sensory Properties of Developed Amla (Emblica officinalis)\u0000Incorporated Products","authors":"","doi":"10.46243/jst.2020.v5.i5.pp50-58","DOIUrl":"https://doi.org/10.46243/jst.2020.v5.i5.pp50-58","url":null,"abstract":"Fruits on processing yield about 15 to 30 per cent of by-products which are under-utilized. Pomace is the\u0000residue or by-product that is obtained during processing of fruits and vegetables. Amla-pomace for its nutritional\u0000and functional properties can be exploited by food processing sectors for development of varieties of processed\u0000foods. Present Study aims on development of value added products using Amla-pomace. Value added products such\u0000as noodles, pasta, waffles, chocolate waffles and cookies were developed by incorporation of amla pomace. Also\u0000nutritional properties and sensory qualities were analysed for the products developed. Four variations were\u0000developed with 5, 10, 15 and 20 per cent incorporation of amla pomace. The results showed that products developed\u0000with amla-pomace are acceptable for its organo-leptic quality and nutrient composition. Amla-pomace can be\u0000utilized for product development.","PeriodicalId":23534,"journal":{"name":"Volume 5, Issue 4","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85528514","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}