Abstract
Palmyrah fruit pulp is rich in nutritional values there is high scope for squash and jam preparation. The estimated trees in India are about 122 millions in which Andhra Pradesh itself having 50 millions. A number value added products from palmyrah available in market, but the fruit pulp is not commonly used for preservation and development of products due to lack of basic information of physico-chemical properties. Hence the study was taken up to analyse the pulp for physicochemical properties for development of health foods. Form this study it was observed that the fresh pulp powder contains, the moisture content was 74.5%. The ash and fat contents (wet matter basis) were 1.2% and 0.8% respectively. The protein content and carbohydrate content were 1.25% and 22.5% respectively. The caloric value obtained was 102.83 kcal/100 g. The pH value was 5.5. Water absorption capacity (18%) and bulk density (0.78 g/cm3) were recorded for the palmyrah pulp powder. The values for swelling power and foam capacity were 4% and 2.5% respectively. The values gives significant values which can utilized direct or combined with other pulps for preparation of foods.
Highlights
The palmyra palm tree is a dioecious plant India stands first in the world in terms of its wealth of palmyrah (Borassus flabellifer L) palms with a population nearly 122 million palms [1].The palm is found growing in Andhra Pradesh, Tamil Nadu, Bihar and Orissa and more number of palms is found in southern states of India
Palmyrah palm has great economic potential and every part of the palm is use full in one way or the other more than 88% of the Palmyrah is used for the welfare of the people, it serves as food as a building material It is used in the pharmacopoeia and the leaves are used to make a variety of objects, brooms, baskets, fences and roofs [2] palm wine extracted form palmyrah plays an importation role in the diet
Palmyrah pulp is mixed with other fruits for making jam, cordial, cream etc. since its pulp is bitter in taste, it is better to prepare mixed fruit jam rather than palmyah jam separately
Summary
The palmyra palm tree is a dioecious plant India stands first in the world in terms of its wealth of palmyrah (Borassus flabellifer L) palms with a population nearly 122 million palms [1].The palm is found growing in Andhra Pradesh, Tamil Nadu, Bihar and Orissa and more number of palms is found in southern states of India. The mature fruit is usually tossed over low burning fire or embers to cook them mildly and the skin is peeled off to expose the juicy fruit. This is squeezed and the pulp removed. Palmyrah fruit pulp could be commercially utilized to produce food items and animal feed. Palmyrah pulp is mixed with other fruits for making jam, cordial, cream etc. Since its pulp is bitter in taste, it is better to prepare mixed fruit jam rather than palmyah jam separately. Citric acid is added to its diluted pulp and boiled. Utilization palmyrah fruit pulp is extensive, the literature on physic chemical properties is very limited. This study was carried out to know the basic information of fruit and fruit pulp for developing value added products
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