Abstract:
Palmyrah fruit leather (Panattu) is a product obtained by drying the Palmyrah fruit
pulp. It has a soft, rubbery texture and a sweet taste with organoleptically
acceptable characteristics. Even though, it contains high medicinal and anti hypoglycemic properties, consumer acceptability is low due to its bitter taste.
Mouth feel of the fruit pulp can be enhanced by reducing the bitterness. Therefore,
the aim of this study is to increase the mouth feel of the Palmyrah fruit leather by
adding different food flavor compounds and develop Panattu Choco Bar. Preserved
Palmyrah pulp was used to prepare fruit leather with the addition of three different
flavorings such as salt, sugar and citric acid in different ratios. Fruit leather treated
with salt 0.4% (w/v) and citric acid 0.2% (w/v) was selected as best based on
sensory evaluation results. Citric acid treated fruit leather showed low bitterness,
good chewiness and mouth feel The overall acceptability of these fruit leathers were
significantly different (p<0.05) from others. Choco bar was developed with the
addition of chocolate, condensed milk and desiccated coconut to selected salt
(0.4%), citric acid (0.2%) treated and control Palmyrah fruit leather. Best Choco Bar
was selected using sensory evaluation. The overall acceptability of citric acid
treated choco bar was significantly different (p< 0.05) from others. Chosen Choco
Bar was analyzed for sugar, salt, fat and energy content and results were 45.54%,
1.6%, 21.75% and 526.93 kcal respectively. Panattu Choco Bar was stored at room
temperature for three weeks and TPC, yeast and mold growth, acidity and moisture
content were tested at seven days interval. The microbial counts were in the limit
according to the SLS standard (SLS: 516 Part 1: 1991) but acidity and the moisture
content of the product were increased with storage at room temperature. The newly
developed Choco bar has enhanced the mouth feel of panattu, thus it would be a
value added product of traditionally available Palmyrah leather.
