Development and Formulation of Value-Added Product from Palmyrah Palm

Abstract

Ice apple is a tropical fruit of the Palmyra palm tree that is less well-known. It is frequently accessible throughout the hot, humid summer months. Borassus flabellifer is the scientific name for this plant, which belongs to the Arecaceae family. The fleshy fruit, which is filled with transparent, delicious juice, has remarkable cooling characteristics. In the summer, this ice apple trait is most effective for preventing exhaustion and dehydration. Ice apple has the texture of litchi fruit and tastes like a slightly sweet tender coconut. The body's fluid and electrolyte balance can be maintained by the substantial amounts of sodium and potassium found in ice apples. A low-calorie watery fruit ice apple is an excellent way for managing weight loss.

The present study is aimed to the develop value added product from under-utilized fruit i.e., Ice Apple, which is highly perishable. In order to increase the shelf life of the product, jam has been made in which sugar acts as a natural preservative. The ingredients used for developing Ice Apple Jam were procured from the local market of Godavari District, Andhra Pradesh. The procedure to develop ice apple jam include peeling off the skin of ice apples, blending paste, heating the paste at appropriate temperature and time and addition of ingredients (sugar, cardamom, essence). This jam has to be stirred at regular intervals in order to prevent lumps. A total of three variations were made. The first variation includes preparation of jam with addition of sugar. Second trail includes addition of cardamom and sugar, and the third variation includes addition of essence and sugar. Sensory evaluation has been subjected to the three variations and the second variation has been highly accepted by the panel members.