Paper Title
Development and Acceptance Analysis of Mixed Fruit Pomace Fortied High-Fibre Biscuits

Core fruit product processing industries generate and discard a large amount of pomace of various fruits on daily basis. This discarded pomace is a very rich source of natural dietary fibres which acts as a laxative and helps in lowering weight through proper bowel movements, lowers blood sugar level and prevents colon and rectum cancer. But due to the processing errors and natural characteristics of pomace, it cannot be directly consumed. Hence, its incorporation into food to prepare high fibre products holds tremendous potential. Looking at its commercial as well as preservation prospect, this study was carried out where pomace of four fruits (apple, orange, grapes, and pineapple) were minimally treated to form powder, incorporated in biscuits by replacing portions of flour and the level of fortification was judged based on physicochemical analyses. While one part of the study checked for the effect of baking time (10, 15, 20 minutes) and temperature (150°, 200°, 250° C) at different fortification levels (5%, 10%, 15%, 20%) through checking impact on the physical parameters of the biscuits compared to control followed by shelf life studies; the other part of the study involved sensory evaluation of different levels of fortification made through standard baking procedure (Temperature: 160° C and Time: 20 minutes) to check for acceptance and comparative analysis of analytical parameters viz. Moisture, Protein, Fat, Fibre, Peroxide value & Ash taking both blanched and unblanched pomace powder. Results show that, different baking time and temperature do not have much effect on the biscuits of different fortification level; only spread ratio reduces in case of low time and high temperature combination. Sensory evaluation reveals the acceptability of 15% fortification is highest. In case of shelf-life, after 40 days, the moisture increases while protein is analysed to decrease. Keywords— Fruit Pomace, Dietary Fibre, Fortification, Biscuits, Acceptance Analysis.