Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

+44 7480022449

Abstract

Physico-Chemical Properties of Palmyrah fruit Pulp (Borassus flabellifer L)

Vengaiah PC, Vijaya kumara B, Murthy GN and Prasad KR

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.

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