Waste Utilization of Amla Pomace and Germinated Finger Millets for Value Addition of Biscuits

Author:

KOHLI DEEPIKA1,KUMAR AYUSH2,KUMAR SANJAY3,UPADHYAY SHUCHI2

Affiliation:

1. Department of Process and Food Engineering, Maharana Pratap University of Agriculture and Technology, Udaipur, Rajasthan, India

2. Department of Food Technology, Uttaranchal University, Dehradun, Uttarakhand, India

3. Department of Life science, Food Technology, Graphic Era deemed to be University, Dehradun, Uttarakhand, India

Abstract

Fiber and vitamin C rich food plays an important role for human health. The aim of this study was to prepare the fiber and vitamin C rich biscuits and to quantify the levels of fiber, protein, fat, and vitamin C in prepared amla pomace biscuits. The fiber content of biscuits ranges from 1.7 – 5.2% and the maximum fiber was obtained for biscuits prepared from 15% amla pomace. The fat content of biscuits varies from 14.03 – 18.03% and the manimum fiber was obtained for biscuits prepared from 15% amla pomace. The prepared biscuits are rich in Vitamin C which increases with increase in pomace concentration and varies from 26.28 – 49.15 mg/ 100 gm. The ash content of biscuits ranges decreases with increased concentration of pomace and protein content varies from 7.27 – 7.52%.

Publisher

Enviro Research Publishers

Subject

Medicine (miscellaneous),Food Science

Reference45 articles.

1. Panwar M., Broadway A. A. Development of value added biscuits by incorporation of fruit pomace and other ingredients: A survey. International Journal of Advanced Technology in Engineering and Science. 2015; 3(2): 2348–7550.

2. Kodagoda K.H.G.K., Marapana R.A.U.J. Utilization of fruit processing by-products for industrial applications: A review. International Journal of Food Science and Nutrition. 2017; 2(6): 24-30.

3. Wang H.J., Thomas. Direct use of pineapple pomace in bakery products. J Food Sci. 1989; 54: 618–62.

4. CrossRef

5. Singh B., Narang M.P. Studies on the rumen degradation kinetics and utilization of apple pomace. Bioresource Technology. 1992; 39(3): 233-240.

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