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

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引用次数: 0

摘要

加工水果产生的副产品约有15%至30%未得到充分利用。果渣是水果和蔬菜加工过程中产生的残留物或副产品。枸杞果渣具有丰富的营养和功能,可为食品加工行业开发各种加工食品提供技术支持。本研究旨在利用木渣开发高附加值产品。通过加入amla果渣,开发了面条、意大利面、华夫饼、巧克力华夫饼和饼干等增值产品。对所研制产品的营养特性和感官品质进行了分析。开发了四种变体,其中含有5%,10%,15%和20%的木渣。结果表明,用amala -pomace开发的产品在有机镇静品质和营养成分方面是可以接受的。amla渣可用于产品开发。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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.
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