Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages -Publisher
WILEY
DOI: 10.1111/ijfs.16651
Keywords
Amla pomace; functional ingredient; phenolic; bioactive; rheology
Categories
Ask authors/readers for more resources
The present study aimed to investigate the potential of Amla pomace (APO) as a functional ingredient. The results revealed that APO powder contains a good content of total dietary fibre and insoluble fibre. An in vitro antioxidant assay depicted APO as a potential bioactive ingredient. The study provides a comprehensive overview of various properties of APO and its applicability in complex food systems.
Amla pomace (APO) is a valuable by-product obtained during juice extraction from Amla. To facilitate its application in food systems, comprehensive knowledge regarding its nutritional, physicochemical and techno-functional properties is essential. The present study aimed to investigate the potential of APO as a functional ingredient. The results revealed that APO powder contains a good content of total dietary fibre and insoluble fibre equal to 35.81/100 g and 28.00/100 g, respectively. An in vitro antioxidant assay depicted APO as a potential bioactive ingredient. Thermogravimetric analysis revealed that both amla pulp (AP) and pomace have higher thermal stability. Scanning electron micrographs were unstructured without exhibiting a well-defined cellular structure. Reconstituted suspensions of AP and APO exhibited non-Newtonian pseudoplastic behaviour with more elastic behaviour than viscous behaviour and weak gel-forming ability. The study would provide a comprehensive overview of various properties of APO and will allow drawing conclusions regarding its applicability in complex food systems. APO represents an important source of dietary fibre and bioactive components to enhance the nutritional and technological properties, and therapeutic potential of foods.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available