Optimization and Storage studies of Palm (Borassus flabellifer) ready- to- serve (RTS) Juice

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.