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Poongodi Vijayakumar, T.
- Development of Palmyra Palm (Borassus flabellifer Linn.) Fruit Pulp Based Ready-to-Serve Beverage Using Response Surface Methodology
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1 Department of Food Science and Nutrition, Periyar University, Salem-11, Tamil Nadu, IN
1 Department of Food Science and Nutrition, Periyar University, Salem-11, Tamil Nadu, IN
Source
FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 2, No 2 (2015), Pagination: 62-71Abstract
The present investigation was done to develop ready to serve beverage from Palmyra palm (Borassus flabellifer Linn.) fruit pulp by optimizing the level of palmyra fruit pulp (PFP) and sugar through Central Composite Rotatable Design (CCRD) in Response Surface Methodology (RSM). The responses for optimization were acidity, pH, total soluble solids, total sugar, reducing sugar, non-reducing sugar, color, flavor, taste and after taste. A second order quadratic polynomial regression equation was fitted to the data for all responses to predict the level of PFP and sugar concentration. At linear level, the concentration of PFP significantly influenced the acidity (p<0.01), total soluble solids (p<0.01) and after taste score of ready to serve (RTS) beverage (p<0.05); the level of sugar had significant influence on the sensory attributes such as flavor (p<0.01), taste (p<0.01) and after taste of RTS beverage (p<0.05). The non-reducing sugar content of RTS beverage was negatively influenced (at p<0.05) by the interactive effect of PFP and sugar. At quadratic level, PFP had significant influence on acidity (p<0.01) and non-reducing sugar content of RTS beverage (p<0.05). The optimum level of PFP and sugar for the preparation of 100 ml of RTS beverage determined as per the set goals of 0.3% as maximum titrable acidity, 10% as minimum total soluble solids and 10% as minimum fruit pulp level with the desirability of 0.713 was 13.71 g and 18 g respectively.Keywords
Central Composite Rotatable Design, Palmyra Fruit Pulp, Ready to Serve Beverage, Response Surface Methodology, Responses, Second Order Quadratic Polynomial Regression Equation.References
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Abstract Views :634 |
PDF Views:616
Authors
Affiliations
1 Department of Food Science and Nutrition, Periyar University, Salem - 636011, Tamil Nadu, IN
1 Department of Food Science and Nutrition, Periyar University, Salem - 636011, Tamil Nadu, IN
Source
FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 3, No 2 (2016), Pagination: 59-65Abstract
wood apple seed. The agronomical features of wood apple were confirmed in Institute of Herbal Science, Plant Anatomy Research Centre, Chennai. The anatomical characteristics of wood apple seeds was determined by polarised light microscopy; physical properties such as seed color, thousand unit mass, dimensions, diameter, sphericity, projected and surface area and aspect ratio were determined and correlated. The result showed that selected wood apple fruit belongs to the family Rutaceae and species L. acidissima. The physical characteristics of wood apple seed such as length, width and thickness was 5.81mm, 3.61mm and 1.80 mm respectively. The longitudinal dimension (length) of the seed was higher than the width and thickness. The average projected area and surface area was found to be 16.47 (±0.23) and 35.46 (±0.60) mm2 while the mean volume determined for the seeds was 12.66 (±0.45) mm3. The anatomical characteristics of wood apple seed revealed that the seeds were brown in colour, oblong elliptical in shape and contains two cotyledons which were plano convex. The cells of the cotyledons are thin walled, polyhedral and are darkly strained. The cells contain many cell inclusions, the starch grains being the major content. The wood apple seed coat (Testa) consists of three zones. The total thickness of seed coat was 200-300 μm along the boundary of the middle seed coat occurs a layer of calcium oxalate crystals.Keywords
Agronomy, Anatomy, Physical Dimensions, Wood Apple Fruit, Wood Apple Seed.References
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