Research Paper | Home Science | India | Volume 4 Issue 3, March 2015
Development of Food Products Using Pomegranate Skin
Sayeeda Fathima | Yamuna Devi Puraikalan 
Abstract: present study was incorporated with pomegranate skin into idli as influenced by different levels of pomegranate skin powder and to determine sensory evaluation. Pomegranate skin powder incorporated idli were prepared by using The pomegranate skin powder in different levels to the idli flour, whereas idli prepared out of without adding pomegranate skin powder were served as control. Among the different treatments, 10 percent incorporation of pomegranate skin powder was recorded highest scores for overall acceptability.
Keywords: Pomegranate skin and vitamin C
Edition: Volume 4 Issue 3, March 2015,
Pages: 1756 - 1758
How to Cite this Article?
Sayeeda Fathima, Yamuna Devi Puraikalan, "Development of Food Products Using Pomegranate Skin", International Journal of Science and Research (IJSR), Volume 4 Issue 3, March 2015, pp. 1756-1758, https://www.ijsr.net/get_abstract.php?paper_id=SUB152420
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