Valorization of Garlic Peel as a Potential Ingredient for the Development of ValueAdded Rice Based Snack Product Pukhelein

The present study was designed to develop and evaluate the nutritional, functional, sensory properties texture profile data of garlic peel powder fortified viz. 2%, 5% 10% value added pukhelein compared with control sample. Garlic showed crude fiber, carbohydrate ash content 60.57%, 21.71% 16.34%, total phenolic (TPC) 108.79 µg/ml GAE, flavonoid (TFC) 33.27 mg Quercetin/ml antioxidant activity (33.38 mg/ml) respectively. formulation exhibited highest protein content, TPC (326.6 GAE), TFC (91.38 Quercetin/ml) (54.68 µg/ml).Sensory evaluation good result in terms appearance, taste. Texture analysis that a considerable decrease hardness, springiness, cohesiveness, gumminess chewiness resilience. outcome revealed best among all formulations.