Comparison of Different Techno-Functional Properties of Raw Lemon Pomace and Lemon Pomace Powder, and Development of Nutritional Biscuits by Incorporation of Lemon Pomace Powder

Lemon is one among the fruits of a highly respectable class known as citrus, well for its nutritious juice and beverage products, rich with range micro macro elements, functional bioactives. After extraction juice, pomace left has great potential sustainable agricultural processing by-product, due to vast application in food, feed pharma industries. powder was prepared from by-product obtained after lemon. Dried lemon contained fiber (60.12 g 100 g<sup>-1</sup>), moisture (10.67 protein (4.89 fat (2.17 sugar (4.81 g<sup>-1</sup>) ash (3.21 indicating higher amounts ash, contents than wheat flour. The water-holding oil-holding capacities were noticed 5.9 3.2 g, respectively. Lightness (<em>L</em>*) yellowness (<em>b</em>*) decreased while redness (<em>a</em>*) increased compared raw pomace. Water activity decreased, dry matter pH significantly Microbiological analyses revealed lower mold, yeast total viable counts replaced flour at concentrations 0%, 5%, 10% 15% biscuits. biscuits evaluated chemical sensory properties. Data that incorporation improved properties significantly. Highly acceptable good by incorporating powder, use promoting health.