Sustainable valorization of amla pomace: optimization of a sweetmeat using the fuzzy logic approach and its quality characterization
Amla pomace, a juice industry by-product, is used to make functional sweetmeat. The best sample is optimized using fuzzy modeling of sensory data and evaluated for nutritional, phytochemical, and textural qualities.
Authors
- Vivek Kumar (ORCID: https://orcid.org/0000-0003-0983-6253)
- Sumaiya Fatima
Institutions
- Harcourt Butler Technical University (IN)
Publication Details
- Journal
- Sustainable Food Technology
- Published
- 2025-01-01
- DOI
- https://doi.org/10.1039/d4fb00301b
- Citations
- 2
- Primary Topic
- Food Science and Nutritional Studies
- Type
- article
- Field-Weighted Citation Impact
- 2.24