Lengthening the Shelf Life of Palmyrah Dried and Boiled Tuber Flour

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dc.contributor.authorPerinparasa, R.
dc.date.accessioned2021-10-27T07:22:20Z
dc.date.available2021-10-27T07:22:20Z
dc.date.issued2015
dc.description.abstractPalmyrah (Borassus flabellifer) is widely distributed in the Northern and Eastern province of Sri Lanka, South India and in most other tropical countries. Tuber products are included in edible products of the palm. Dried Tuber has carbohydrate, fiber, calcium, magnesium, iron, fat and protein in several levels and palmyrah tuber flour also has natural medicinal and therapeutic values. But, as these are seasonal products, most of them are spoiled and wasted due to the microbial and insects attack. So overall objective is to increase the shelf life of these products by using suitable preservation method. For both fresh and boiled tuber's optimum drying time for sun drying is 6 days and oven drying is 36 hours. Normal Packaging, Vacuum packaging, Roasting, Fumigation and addition of preservative were the treatments done to increase the shelf life of the flour. Variations of TPC count and Yeast and moulds count were compared for normal and all treated Normal Packaging, Vacuum packaging, Roasting, Fumigation and addition of preservative palmyrah tuber flours. Fumigation and roasting are suggested as the best treatments for dried tuber flour .TPC count for fumigated and roasted dried tuber flour were (6.2 ± 0.07) 106 and (8.7 ± 0.14) 106. Yeast and moulds count for fumigated and roasted dried tuber flour were (3.9 ± 0.1) 104 and (8.1 ± 0.1) 104 . Fumigation and addition of preservative are suggested as a best treatments for boiled tuber flour .TPC count for fumigated and addition of preservative boiled tuber flour were (8.8 ± 0.14) 106 and (3.1 ± 0.14) 106. Yeast and moulds count for fumigated and addition of preservative boiled tuber flour were (1 + 0.07') 104 and (3.9 ± 0.14') 104. Chemical parameters such as moisture, ash, starch were tested for normal and all treated tuber flours. Bulk density was tested as the functional property. None of the treatments affect the tested chemical and physical properties of flour.en_US
dc.identifier.otherUWU/PLT/15/0019
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/7420/PLT%2015%20019-08102021094604.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.relation.ispartofseries;UWU/PLT/15/0019
dc.subjectPalm and Latex Technology and Value Addition Degree Programme ( PLT)en_US
dc.titleLengthening the Shelf Life of Palmyrah Dried and Boiled Tuber Flouren_US
dc.title.alternativeResearch Article – PLT 2015en_US
dc.typeThesisen_US
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