Radhai Sri, S (2020) Assessment of Quality Characteristics, Nutritional Attributes and Sensory Properties of Developed Amla (Emblica officinalis) Incorporated Products. Journal of Science and Technology, 5 (5). pp. 50-58. ISSN 2456-5660

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Abstract

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.

Item Type: Article
Uncontrolled Keywords: Amla Pomace, Pomace Products, Noodles, Pasta, Waffles, Cookies, Value added products, Sensory, Nutritional Value _________________________
Divisions: PSG College of Arts and Science > Department of Clinical Nutrition & Dietetics
Depositing User: Mr Team Mosys
Date Deposited: 01 Dec 2022 06:50
Last Modified: 01 Dec 2022 06:50
URI: http://ir.psgcas.ac.in/id/eprint/1648

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