Formulation, Preparation and Preservation of Palmyrah Fruit (Borassus Flabellifer L.) Jelly

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dc.contributor.authorMayoory, J.
dc.date.accessioned2021-05-18T09:37:48Z
dc.date.available2021-05-18T09:37:48Z
dc.date.issued2015
dc.description.abstractPalmyrah fruit has high nutritive value but it has received less attention from palmyrah industry. It could be utilized for prepare jelly from the Palmyrah Fruit Pulp. The study was carried out at Palmyrah Research Institute to develop Palmyrah Fruit Jelly (PFJ) from Fruit Pulp. Several experiments were carried out to find out the optimum amount of each ingredients for PFJ preparation. In each experiment one ingredient was changed in different amount while others remaining same in weight basis. Then all ingredients are interpreted in percentage. Sensory evaluation was performed and results were analyzed using Minitab 17.0 software. Optimum level of each ingredient for PFJ was found out by using Freidman's test and Turkey's pairwise comparison. Nutritional composition of developed PFJ and Preserved Palmyrah Fruit Pulp (PPFP) were determined. Yeast and mould count of PFJ packed in three different packing materials namely transparent Polypropylene cup (PP), High Impact Polystyrene white cup (HIPS) and Low Density Polythene cup (LDPE) were determined in 15 days interval to find shelf life in such packing materials under atmospheric condition. Forty grams of PPFP, 50 g of sugar, 0.5 g of citric acid and 0.5 g of seaweed extract were selected as most acceptable formula. Developed PFJ contained 29.40% moisture, 1.67% protein, 6.48% reducing sugar, 56.05% total sugar, 0.89% ash content, 0.65% titrtable acidity, 3.50 pH, 65.51 °brix TSS, 25.6 mg/100g Ca, 5.06 mg/100g P , 20.67 mg/100g Fe and 0.86 mg/100g vitamin C. Used PPFP for jelly preparation contained 0.41% protein, 0.89% ash, 5.92% reducing sugar, 8.72% total sugar, 0.34% titrtable acidity, 30.67 mg/100g Ca, 11.11 mg/100g P, 13.85 mg/ 100g Fe and 1.47 mg/100g vitamin C. Palmyrah Fruit Jelly showed no significant variations in physico-chemical characteristics and sensorial parameter scores during the storage period. Acidity, pH and TSS were in recommended range and microbial colony was not observed up to two months. One cup of PFJ in PP can sell for Rs. 30.00 while one cup of PFJ in HIPS and LDPE for Rs. 25.00. Key words: Palmyrah Fruit Pulp, Fruit Jelly, Value addition, Preservation, physico-chemical characteristicsen_US
dc.identifier.otherUWU/PLT/11/0002
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/handle/123456789/6771
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.relation.ispartofseries;UWU/PLT/11/0002
dc.subjectPalm and Latex Technology and Value Addition Degree Programme ( PLT)en_US
dc.titleFormulation, Preparation and Preservation of Palmyrah Fruit (Borassus Flabellifer L.) Jellyen_US
dc.title.alternativeResearch Article – PLT 2015en_US
dc.typeThesisen_US
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