eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2019-04-25 7 1 272 279 10.12944/CRNFSJ.7.1.27 8439 article Waste Utilization of Amla Pomace and Germinated Finger Millets for Value Addition of Biscuits Deepika Kohli 1 Ayush Kumar 2 Sanjay Kumar 3 Shuchi Upadhyay 2 Department of Process and Food Engineering, Maharana Pratap University of Agriculture and Technology, Udaipur, Rajasthan, India Department of Food Technology, Uttaranchal University, Dehradun, Uttarakhand, India Department of Life science, Food Technology, Graphic Era deemed to be University, Dehradun, Uttarakhand, India Department of Food Technology, Uttaranchal University, Dehradun, Uttarakhand, India

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%.

 https://www.foodandnutritionjournal.org/volume7number1/waste-utilization-of-amla-pomace-and-germinated-finger-millets-for-value-addition-of-biscuits/ Amla Baking Biscuits Finger Milltes Pomace Germination Value Addition