Development and Standardization of Palmyra Leather Bar
Keywords:
Palmyra palm, Leather bar, jaggery, Phytochemicals, NutrientsAbstract
The ongoing study was engaged in fabricating a novel product from Palmyra palm. The soft orangish- yellow mesocarp of the ripe fruit (Pulp) is used to prepare "Palmyra leather bar" with all-natural ingredients like, jaggery and lemon juice. Three variations (V1, V2 and V3) were planned with different composition to standardize the product, all the variations were subjected to sensory evaluation through 5-point hedonic scale rating based on which, one variation was refined for the further processing. The Sensory and textural attributes of V2 were found to be similar to that of commercially available mango and other fruit leathers in the market. This value addition and development of novel process for Palmyra palm leather bar not only brings variation in flavors in the line of fruit leathers, but also an effective solution to improve the consumption of less known edible parts of this indigenous plamyra palm plant which has high nutrition profile. The nutritive value of V2 Palmyra leather bar is energy 253k.cal, carbohydrates 60.7gms, protein 1.83gms, fat 0.3gms, fiber 1.67gms, Ascorbic acid 9.5mg , Iron 0.72mg, Calcium 5.25mg, Phosphorus 9mg, Magnesium 6.12mg, Potassium 12.9mg, ash 2.53gms; flavonoids 8.6709mg QE/g and phenolic content 8.126±0.027µg GAE/g. The Palmyra leather bar concentrate samples were analyzed for total plate count, yeast and mould count in different time periods i.e. on 0th day, 15th day 30th day and 60th day and the values are nil. This observation gives the scope of estimating that the Palmyra leather bar shelf life may increase to 6 months based on storage conditions
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