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DC Field | Value | Language |
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dc.contributor.author | Mohanty, S | - |
dc.contributor.author | Mishra, S | en_US |
dc.contributor.author | Pradhan, R C | en_US |
dc.date.accessioned | 2018-11-19T06:04:03Z | - |
dc.date.available | 2018-11-19T06:04:03Z | - |
dc.date.issued | 2018-10 | - |
dc.identifier.citation | 2nd International Conference on Food Quality, Safety and Security (FOOD QUALSS 2018), Colombo, SriLanka, 25-26 October, 2018. | en_US |
dc.identifier.uri | http://hdl.handle.net/2080/3096 | - |
dc.description | Copyright of this document belongs to proceedings publisher. | en_US |
dc.description.abstract | Palm 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.subject | Palm (Borassus flabellifer) | en_US |
dc.subject | Ready- to- serve (RTS) Juice | en_US |
dc.title | Optimization and Storage studies of Palm (Borassus flabellifer) ready- to- serve (RTS) Juice | en_US |
dc.type | Presentation | en_US |
Appears in Collections: | Conference Papers |
Files in This Item:
File | Description | Size | Format | |
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2018_FOODQUALISS_SMohanty_OptimizationStorage.pdf | Presentation | 1.7 MB | Adobe PDF | View/Open |
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