Journal of Food Processing & Technology

Study of antioxidant potential and functional properties of amla (Emblica officianalis) pomace for functional food product development

19^th International Conference on Food Processing & Technology

October 23-25, 2017 | Paris, France

Ajay Patel, S N Naik and Santosh Satya

Indian Institute of Technology, Delhi, India

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

Indian Gooseberry or amla (Emblica Officinalis), is also known as anola, amalakki, or nelliis. It is a wonder fruit for health because of its unique properties. The fruit, being the richest source of vitamin C 445 mg/100 g, demonstrates a very high antioxidant activity. The main objective of the study is to scientifically utilize the amla pomace (AP) for functional food product development. A literature review revealed that amla pomace has great medicinal value, which can be used to prepare nutraceuticals/functional food, in this context antioxidant and functional properties have been studied. Amla pomace was collected from Amla juice extraction industry. The amla pomace was dried by using three different techniques freeze, sun and oven drying. Dried AP powder was taken to study functional properties and to extract phytochemicals. Freeze dried AP extract shows the higher antioxidant property as compared to oven and sun-dried. Also, Water holding capacity (WHC), swelling capacity (SC), oil holding capacity (OHC), bulk, hydrated and packed density of freeze-dried (AP) is found significantly more as compared to oven and sun-dried (AP) powder. Water removal at low temperature creates porous structures within the cell wall matrix, which enables easy and complete rehydration, thus showing higher SC in freeze-dried powder. BD of oven dried AP is more this is because of high shrinkage of cells at elevated temperature.

Biography :

Ajay Patel is a Research Scholar in IIT Delhi working under Professor S N Naik. He has completed his Master’s degree in Food Process Engineering from IIT Kharagpur. His research area is utilization of industrial food waste to improve the economy of industries.