Abstract:
Palmyrah palm (Borassus flabellifer) is a multi-beneficial tree. During the fruiting
season there is a huge loss of Palmyrah fruits due to inadequacy of techniques to
convert the fruits into value added food products. This study was aimed to
provide a solution to overcome this problem by developing a method to convert
Palmyrah fruit pulp (PFP) into Palmyrah Fruit Pulp Powder (PFPP) using spray
drying technique. This study was conducted in a laboratory with spray dryer
machine (SP-1500, Japan) using preserved Palmyrah fruit pulp and carrier
agents such as maltodextrin and gelatin. After the preliminary trials, two inlet
temperatures 160 ℃ and 170 ℃ were selected. Different combination of samples
were prepared by using Total solid (TS) Palmyrah fruit pulp, maltodextrin and
gelatin. For the 160 ℃ inlet temperature, 2 treatments were designed using 55%
TS pulp: 45% maltodextrin and 55% TS pulp: 40% maltodextrin: 5% gelatin
ratios. For the 170 ℃ temperature 4 treatments were designed by using 55:45:0,
55:40:5, 60:35:5 and 60:0:40 TS pulp: maltodextrin: gelatin ratios respectively.
The developed PFPP was packed in low density polythene bags using a vacuum
packing machine and stored in a desiccator at room temperature for further
analysis. Ash, moisture, fat, salt, reducing sugar, total sugar, vitamin C,
phosphorous, calcium and energy content of the each samples were determined.
The sample combination that produced highest yield at both temperatures
contained 55% pulp and 45% maltodextrin. Yield produced at 160 ℃ inlet
temperature had higher level of physiochemical and nutritional properties but
low in productivity than samples produced at 170 ℃ inlet temperature. The
developed value added product can be beneficial to both Palmyrah food based
producers of the country and consumers around the world.
