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American Journal of Food Technology
  Year: 2014 | Volume: 9 | Issue: 3 | Page No.: 151-161
DOI: 10.3923/ajft.2014.151.161
 
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Comparative Analysis of Functional and Nutritive Values of Amla (Emblica officinalis) Fruit, Seed and Seed Coat Powder

Poonam Mishra and Charu Lata Mahanta

Abstract:
In present investigation amla seed and seed coat was investigated separately for their compositional, functional property. Water retention capacity and swelling capacity of seed coat powder was higher than seed powder. Among the three, fruit powder showed strongest free radical (DPPH) activity followed by seed coat whereas, seed had only 30% of DPPH* scavenging activity. Both seed and seed coat powder were found to be good sources of P, K, Mg, Fe etc. Seed powder had high value of P(395.44 mg/100 g) in comparison to fruit powder and seed coat powder while seed coat was found to be a good source of Ca, Cr and Mn. The Total Phenolic Content (TPC) of seed coat and seed powder was lower than fruit powder. The 9, 12, 15, octadecatrienoic acid (z, z, z) and tetradecanoic acid were the major fatty acids present in seed and seed coat.
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How to cite this article:

Poonam Mishra and Charu Lata Mahanta, 2014. Comparative Analysis of Functional and Nutritive Values of Amla (Emblica officinalis) Fruit, Seed and Seed Coat Powder. American Journal of Food Technology, 9: 151-161.

DOI: 10.3923/ajft.2014.151.161

URL: https://scialert.net/abstract/?doi=ajft.2014.151.161

COMMENTS
22 May, 2014
Abeer Fouad Zayan:
can you explan for me about the application in Food and Dairy industries.
01 March, 2015
Poonam Mishra:

The seed coat powder can be used for value addition of the food product in terms of functional properties like antioxidant activity, water holding capacity and can also be enriched the foods through its vital minerals and fibers

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