Cite this DOI
10.46243/jst.2020.v5.i5.pp50-58 · Assessment of Quality Characteristics, Nutritional Attributes and Sensory Properties of Developed Amla (Emblica officinalis) Incorporated Products
APA (7th edition)
Aditi Namboodiripad, & Nimal C N (2020). Assessment of Quality Characteristics, Nutritional Attributes and Sensory Properties of Developed Amla (Emblica officinalis) Incorporated Products. *Journal of Science & Technology*, 50–58. https://doi.org/10.46243/jst.2020.v5.i5.pp50-58
⬇ text Italics are shown as *asterisks* in plain text — the journal or book title and the volume.
BibTeX
@article{aditinamboodiripad2020assessment,
author = {Aditi Namboodiripad and Nimal C N},
title = {{Assessment of Quality Characteristics, Nutritional Attributes and Sensory Properties of Developed Amla (Emblica officinalis) Incorporated Products}},
journal = {Journal of Science \& Technology},
year = {2020},
month = {aug},
number = {Volume 5},
pages = {50--58},
publisher = {Longman Publishers},
issn = {2456-5660},
doi = {10.46243/jst.2020.v5.i5.pp50-58},
url = {https://doi.org/10.46243/jst.2020.v5.i5.pp50-58},
language = {en},
abstract = {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.}
}RIS (EndNote, Zotero, Mendeley)
TY - JOUR TI - Assessment of Quality Characteristics, Nutritional Attributes and Sensory Properties of Developed Amla (Emblica officinalis) Incorporated Products AU - Aditi Namboodiripad AU - Nimal C N JO - Journal of Science & Technology PY - 2020 DA - 2020/08/07/ IS - Volume 5 SP - 50 EP - 58 PB - Longman Publishers SN - 2456-5660 LA - en AB - 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. DO - 10.46243/jst.2020.v5.i5.pp50-58 UR - https://doi.org/10.46243/jst.2020.v5.i5.pp50-58 ER -
CSL-JSON
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"title": "Assessment of Quality Characteristics, Nutritional Attributes and Sensory Properties of Developed Amla (Emblica officinalis) Incorporated Products",
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"abstract": "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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} ⬇ .json What citeproc and reference managers read; the DOI system hands it out for Accept: application/vnd.citationstyles.csl+json, and so does this registry's resolver.
From the record as registered (version 2) — the record and its history. Programs: https://registry.smartscholars.in/api.php?action=cite&doi=10.46243%2Fjst.2020.v5.i5.pp50-58 gives all four in one JSON answer.
