Please use this identifier to cite or link to this item: http://hdl.handle.net/2080/3096
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dc.contributor.authorMohanty, S-
dc.contributor.authorMishra, Sen_US
dc.contributor.authorPradhan, R Cen_US
dc.date.accessioned2018-11-19T06:04:03Z-
dc.date.available2018-11-19T06:04:03Z-
dc.date.issued2018-10-
dc.identifier.citation2nd International Conference on Food Quality, Safety and Security (FOOD QUALSS 2018), Colombo, SriLanka, 25-26 October, 2018.en_US
dc.identifier.urihttp://hdl.handle.net/2080/3096-
dc.descriptionCopyright of this document belongs to proceedings publisher.en_US
dc.description.abstractPalm or Palmyra is a tropical fruit. It is abundantly available in South eastAsia,Africa and SouthAmerica.Known for its fleshy seed and sweet sap.Its very nutritive: VitaminsA, B & C and anti-oxidants and anti-microbials.It has many medicinal values: Diuretic, anti-phlegmatic, anti-phlogistic and laxative. Traditional products: Toddy, Jaggery, Sugar, Candy and Chocolate. Objectives  To determine the physico-chemical properties of Palm fruit pulp.  To develop and optimise a process for Pectinase enzyme assisted extraction of juice from Palm fruit.  To optimize the process of Palm RTS juice production  Quality and Storage study of optimised Palm RTS juice Methodology: Determination of Physico-chemical properties of Palm fruit pulp ; Enzymatic Juice Extraction; Quality and Storage studies Conclusion :  The optimised enzymatically extracted of palm juice could be achieved by using 0.33g of pectinase at an incubation temperature of 35.56⁰C and an incubation time of 173.77 mins.  The optimized palm juice was made into RTS by adding 0.6grm/100ml of Sodium benzoate preservative at refrigerated condition (0-5⁰C).  The RTS was stored up to 10 days at refrigerator temperature with acceptable microbial count.en_US
dc.subjectPalm (Borassus flabellifer)en_US
dc.subjectReady- to- serve (RTS) Juiceen_US
dc.titleOptimization and Storage studies of Palm (Borassus flabellifer) ready- to- serve (RTS) Juiceen_US
dc.typePresentationen_US
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