Processing and Nutritional Evaluation of Amla (Phyllanthus emblica) Pomace

Amla (Phyllanthus emblica), popularly known as the Indian gooseberry, belongs to Euphorbiaceae family is known for its cool, refreshing, pleasant taste and utilised for various products and beverages. During processing, massive amounts of amla pomace that is an abundant source of polyphenols, ascorbic acid, dietary fibre and tannins is discarded as waste.

The research was undertaken to standardize the process of dehydration and nutritional evaluation of amla pomace. The physico-functional properties, sensory evaluation, particle size distribution and its effect on hydration properties, microbial load was carried out from initial to 45 days of storage at both ambient and refrigerated temperature conditions for amla pomace powder.

The physico-functional properties indicated pH 3.44±0.01, colour L* 86.47±0.25, a* -0.74±0.08 and b* 11.13±0.71, particle density 1.23±0.08 g/cm³, water holding capacity 12.30±0.45 g/g, water binding capacity 12.37±0.37 g/g and swelling capacity 13.0± 0.50 mL/g. The nutrient composition was found to have good amount of total dietary fibre (41.7±0.04 g) with abundant minerals like calcium (128±1.10 mg), phosphorus (116±0.70 mg) and magnesium (48±1.32 mg) along with low fat (0.18±0.004 g), low carbohydrate (7±0.44g) and low calorific value (36±0.76 Kcal) per 100 g. The phytonutrients, viz., ascorbic acid, tannins and polyphenols were 432±6.0, 524±7.0 and 677±4.0 mg per 100 g, respectively. The sensory scores of Amla pomace were good and the microbial counts were within the permissible limits during 45 days of storage period. Hence, amla pomace powder, a nutritious by-product can be utilized effectively as a functional ingredient in value added products.