title: Value addition of Palmyra palm and studies on the storage life.
abstract: Palmyra palm (Borassus flabellifer L.) belonging to the family Palmae is referred to as tree of life with several uses including food, beverage, fibre, medicinal and timber. Unfortunately, the nutritionally enriched pulp of ripened palm has limited commercial use. Extraction of pulp has been accomplished by using water and heat to ensure maximum pulp recovery. Different recipes were tried for the preparation of two uncommon value added products like palm spread and palm toffee. On the basis of biochemical composition, organoleptic scores, microbial estimation and storage study both under ambient and refrigerated conditions; the suitable recipe was selected with the maximum acceptability. Gradual increase in total soluble solid (TSS), total sugar and reducing sugar while decrease in ascorbic acid, pH, β-carotene and protein content of processed products have been observed irrespective of storage condition. The results obtained from sensory evaluation and microbial status revealed that palm spread and toffee remained acceptable up to 9 months and 8 months, respectively at ambient temperature. The income per rupee investment for these two products was found to be remunerative.
authors.affiliation: Department of Post Harvest Technology of Horticultural Crops, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur-741252, Nadia, West Bengal India.
authors.forename: A K
authors.initials: AK
authors.lastname: Chaurasiya
authors.affiliation: Department of Post Harvest Technology of Horticultural Crops, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur-741252, Nadia, West Bengal India.
authors.forename: I
authors.initials: I
authors.lastname: Chakraborty
authors.affiliation: Department of Plant Pathology, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur-741252, Nadia, West Bengal India.
authors.forename: J
authors.initials: J
authors.lastname: Saha
keywords: Microbial count; Organoleptic score; Palm spread and toffee; Palmyra palm
references.citation: J Biol Chem. 1951 Nov;193(1):265-75
references.pmid: 14907713