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

How to Cite?: Sayeeda Fathima, Yamuna Devi Puraikalan, "Development of Food Products Using Pomegranate Skin", Volume 4 Issue 3, March 2015, International Journal of Science and Research (IJSR), Pages: 1756-1758, https://www.ijsr.net/getabstract.php?paperid=SUB152420, DOI: https://dx.doi.org/10.21275/SUB152420