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Development of spicy-snack incorporated with palmyrah (Borassus Flabellifer) tuber flour

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dc.contributor.author Udari, R.A.H.
dc.contributor.author Mary, J.
dc.contributor.author Kemashalini, K.
dc.date.accessioned 2022-02-21T06:32:00Z
dc.date.accessioned 2022-06-28T10:04:46Z
dc.date.available 2022-02-21T06:32:00Z
dc.date.available 2022-06-28T10:04:46Z
dc.date.issued 2021
dc.identifier.uri http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/5369
dc.description.abstract Palmyrah tuber flour has the similar properties of gluten which can be used in bakery industry. However, it is still underutilized and the feasibility of applying the flour in bakery products is not deeply studied so far. This study analysed the possibility of using unboiled Palmyrah raw tuber flour as a partial replacement of wheat flour and formulate a spicy-snacks (SN). Two trials were done, one was to select the suitable flour ratio and another was to select the suitable baking temperature for SN. In the first trial three treatments were done by changing Palmyrah tuber flour and wheat flour ratio as, T1; 3:1, T2; 1:1 and T3; 1:3 respectively. Second trial was done by changing baking temperature as 150 °C, 160 °C and 170 °C while keeping the baking time constant as 10 minutes. The 5 point hedonic scale sensory test was used and attributes such as crispiness, texture, appearance and aroma were evaluated by thirty semi trained panellists. Results revealed the treatment T3; 1:3 as best mixtures and 160 °C as suitable baking temperature. Triplicates of formulated SN were Proximate analysed for using AOAC 2000 procedures. Moisture content, water activity and acid insoluble fat were found 2.8±0.03%, 0.296±0.06% and 0.2±0.04% respectively and these values were within the limits indicated in SLS 256: 210. Developed spicy-snacks were stored in low density polyethylene (LDPE), high density polyethylene (HDPE) and metalized polypropylene (MP) bags and parameters such as moisture, water activity and TPC test were monitored in 14 days interval for the shelf life studies. Moisture, water activity and TPC of SN inside the MP bags showed lower value as 3.23%, 0.42 and 3.36×103 CFU/g respectively after 28 days. Results revealed that SN was more stable in MP bags. Further studies can be done to increase the utilization of Palmyrah tuber flour in the baking industry. en_US
dc.language.iso en en_US
dc.publisher University of Jaffna en_US
dc.subject Bakery en_US
dc.subject Metalized polypropylene en_US
dc.subject Palmyrah tuber flour en_US
dc.subject Spicy-snacks en_US
dc.title Development of spicy-snack incorporated with palmyrah (Borassus Flabellifer) tuber flour en_US
dc.type Article en_US


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