Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

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

Deepika Kohli^1*, Ayush Kumar², Sanjay Kumar³, Shuchi Upadhyay²

¹Department of Process and Food Engineering, Maharana Pratap University of Agriculture and Technology, Udaipur, Rajasthan, India
²Department of Food Technology, Uttaranchal University, Dehradun, Uttarakhand, India
³Department of Life science, Food Technology, Graphic Era deemed to be University, Dehradun, Uttarakhand, India

Corresponding Author Email: deepikaprp27@gmail.com

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%.

Keywords:

Amla; Baking; Biscuits; Finger Milltes; Pomace; Germination; Value Addition

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