Formulation and Senso-chemical Evaluation of Palmyrah Palm (Borassus flabellifer L.) Based Value-added Products
نویسندگان
چکیده
Palmyrah palm (Borassus flabellifer L.), a member of the Arecaceae family, is tree with variety uses, including food, beverage, fiber, medicinal, and timber. Unfortunately, commercial applications for nutritionally rich pulp ripened are limited. The current study was conducted to develop technology preparation value-added products from evaluate them in terms chemical composition, sensory properties, microbial quality during refrigerated storage. This resulted creation toffee product optimal levels ingredients such as pulp, sugar, fat, cream, glucose, skimmed milk powder. Three palm-based toffees were selected based on analysis they compared control sample. results physicochemical revealed that fresh had an average moisture content 9.79%, ash 3.5-6.15%, fat 8.20-29.70g, titrable acidity 0.27-0.49%, total sugars 78.26-79.66%, reducing sugar 46.12-49.90%, ascorbic acid 5.330-3.553 mg/100g, ß–Carotene 20-133 mg/100g. Na, Mg, K, Ca, Zn, Fe identified abundant minerals prepared toffees. On 9-point hedonic scale, mean color, taste, flavor, texture overall acceptability score three 6.9-7.8, 6.6-8.4, 7.0-8.1, 7.1-8.0, 7.2-8.4, respectively. According storage study, increased increase period, while content, acid, decreased. contribution food development traditional fruit Bangladesh.
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ژورنال
عنوان ژورنال: Journal of food research
سال: 2022
ISSN: ['1927-0887', '1927-0895']
DOI: https://doi.org/10.5539/jfr.v11n3p36