{"title":"已开发的苦楝合并产品的品质特性、营养属性和感官特性的评价","authors":"","doi":"10.46243/jst.2020.v5.i5.pp50-58","DOIUrl":null,"url":null,"abstract":"Fruits on processing yield about 15 to 30 per cent of by-products which are under-utilized. Pomace is the\nresidue or by-product that is obtained during processing of fruits and vegetables. Amla-pomace for its nutritional\nand functional properties can be exploited by food processing sectors for development of varieties of processed\nfoods. Present Study aims on development of value added products using Amla-pomace. Value added products such\nas noodles, pasta, waffles, chocolate waffles and cookies were developed by incorporation of amla pomace. Also\nnutritional properties and sensory qualities were analysed for the products developed. Four variations were\ndeveloped with 5, 10, 15 and 20 per cent incorporation of amla pomace. The results showed that products developed\nwith amla-pomace are acceptable for its organo-leptic quality and nutrient composition. Amla-pomace can be\nutilized for product development.","PeriodicalId":23534,"journal":{"name":"Volume 5, Issue 4","volume":"31 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2020-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Assessment of Quality Characteristics, Nutritional Attributes and\\nSensory Properties of Developed Amla (Emblica officinalis)\\nIncorporated Products\",\"authors\":\"\",\"doi\":\"10.46243/jst.2020.v5.i5.pp50-58\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Fruits on processing yield about 15 to 30 per cent of by-products which are under-utilized. Pomace is the\\nresidue or by-product that is obtained during processing of fruits and vegetables. Amla-pomace for its nutritional\\nand functional properties can be exploited by food processing sectors for development of varieties of processed\\nfoods. Present Study aims on development of value added products using Amla-pomace. Value added products such\\nas noodles, pasta, waffles, chocolate waffles and cookies were developed by incorporation of amla pomace. Also\\nnutritional properties and sensory qualities were analysed for the products developed. Four variations were\\ndeveloped with 5, 10, 15 and 20 per cent incorporation of amla pomace. The results showed that products developed\\nwith amla-pomace are acceptable for its organo-leptic quality and nutrient composition. Amla-pomace can be\\nutilized for product development.\",\"PeriodicalId\":23534,\"journal\":{\"name\":\"Volume 5, Issue 4\",\"volume\":\"31 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-08-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Volume 5, Issue 4\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.46243/jst.2020.v5.i5.pp50-58\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Volume 5, Issue 4","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.46243/jst.2020.v5.i5.pp50-58","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Assessment of Quality Characteristics, Nutritional Attributes and
Sensory Properties of Developed Amla (Emblica officinalis)
Incorporated Products
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.