Value Added Product from Palmyra Fruit
K Sathya1, S Bharathi2, H Jayalakshmi3, K Nagarajan4

1K Sathya, Department of Biotechnology, Rajalakshmi Engineering College, Chennai-602105.
2S Bharathi, Department of Biotechnology, Rajalakshmi Engineering College, Chennai-602105.
3H Jayalakshmi, Department of Biotechnology, Rajalakshmi Engineering College, Chennai-602105.
4K Nagarajan, Department of Chemical engineering, Rajalakshmi Engineering College, Chennai-602105.
Manuscript received on March 31, 2020. | Revised Manuscript Received on  July 20, 2020. | Manuscript published on November 10, 2020. | PP: 18-21 | Volume-1 Issue-1, November 2020. | Retrieval Number:A1006071120/2020©LSP
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© The Authors. Published by Lattice Science Publication (LSP). This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)

Abstract: Palmyra fruits (Borassus flabellifer), are packed with vitamins like A, B, and C in the form of ascorbic acid and minerals like potassium, iron, calcium, phosphorus and zinc. During fruitbearing season, the fruits are in abundance. And due to their high perishability, they sometimes get spoilt and rot before they are consumed. So, the above problems can be overcome by increasing the Palmyra fruits shelf life and making a value-added product from these Palmyra fruit. In this work an attempt is made to extend the shelf life of Palmyra fruit by producing the jam. The objective of the study is to prepare the jam from the Palmyra fruit with good taste, aroma, flavor, color and appearance. The jam was produced, and the sensory analysis, nutritional analysis, moisture content and pH of the jam was found. It is understood from the experiments that the preparation of the jam is feasible.
Keywords: Jam, Palmyra Fruit, Physicochemical Properties, Sensory Analysis.