Development of Fortified Guava Pomace and Rice Flour based Extrudates

D. Srikanth T; Navneet Kumar; H K Sharma

doi:10.52151/jae2013503.1519

Authors

D. Srikanth T Department of Food Engineering and Technology, SLIET (Deemed to be University), Longowal-148106, Sangrur, Punjab Author
Navneet Kumar Department of Agricultural Process Engineering, CAET, AAU, Godhra-389001, Gujarat Author
H K Sharma Department of Food Engineering and Technology, SLIET (Deemed to be University), Longowal-148106, Sangrur, Punjab Author

DOI:

https://doi.org/10.52151/jae2013503.1519

Keywords:

Guava pomace, bulk density, lateral expansion, water absorption index, water solubility index, hardness, response surface methodology

Abstract

Incorporation of guava pomace (residue) into ready–to–eat expanded product and their effect on functional properties were studied. Guava pomace collected after juice extraction was dried and milled. It was then added to

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