Department of Processing and Food Engineering, CTAE, Maharana Pratap University of Agriculture and Technology, Udaipur, Rajasthan-                                                                                     313001

Fiber and vitamin C rich food plays an important role for health. This study aimed to evaluate the best baking temperature to preserve the nutrientsin prepared amla pomace biscuits. The fiber content, moisture content, and protein content of biscuits ranges from 5.2 to 6.2 %, 4.3 to 5.4 %, and 7.26 - 7.51 %, respectively. The maximum fiber and protein content were obtained for biscuits prepared at 160 ^oC baking temperature. The fat content of the biscuits also varied in the formulated samples. The prepared biscuits are found to be rich in Vitamin C which increases with decrease in baking temperature and varies from 49.15 to 60.22 mg/ 100 gm.  The inclusion of amla pomace powder for biscuit is the good approach to have the good amount of fibre and vitamin C in bakery products. The use of finger millet flour also improves the nutritive value of the biscuits