No abstract

Palmyra palm (Borassus flabellifer L.) belonging to the family Palmae is referred to as tree of life with several uses including food, beverage, fibre, medicinal and timber. Unfortunately, the nutritionally enriched pulp of ripened palm has limited commercial use. Extraction of pulp has been accomplished by using water and heat to ensure maximum pulp recovery. Different recipes were tried for the preparation of two uncommon value added products like palm spread and palm toffee. On the basis of biochemical composition, organoleptic scores, microbial estimation and storage study both under ambient and refrigerated conditions; the suitable recipe was selected with the maximum acceptability. Gradual increase in total soluble solid (TSS), total sugar and reducing sugar while decrease in ascorbic acid, pH, β-carotene and protein content of processed products have been observed irrespective of storage condition. The results obtained from sensory evaluation and microbial status revealed that palm spread and toffee remained acceptable up to 9 months and 8 months, respectively at ambient temperature. The income per rupee investment for these two products was found to be remunerative.

We present the results of the first study characterizing new tomato hybrids, possessing dark green (dg), old gold crimson (og(c)), and ripening inhibitor (rin) genes, that determines the bioactive molecules and in vitro antioxidant potential of the peel and pulp of the fruits. The hybrids developed from Berika and BCT-115 (having the dg gene) were superior to those developed from BCT-119 and BCT-111 (carrying og(c) and rin genes, respectively), in relation to their nutritional potential. A wide range (mg/100 g FW) of ascorbic acid (∼21-40), lycopene (∼2-4), β-carotene (∼0.5-1.7), total flavonoids (∼4.6-20.0), and total phenols (∼16-30) was recorded in the pulp. The peel fraction of the tomatoes was identified as an important reservoir of antioxidant bioactive compounds viz. lycopene (∼8-25), β-carotene (∼1.6-3.1), total flavonoids (∼42-82), and total phenols (∼59-83). The radical scavenging activity ranged from ∼45-78 and 21-50% in the peel and pulp, respectively, whereas the metal chelating activity was found to range from ∼23-42 and ∼15-26% in peel and pulp, respectively, among all the hybrids. This finding offers a new direction towards the development of new tomato hybrids that possess not only a good shelf life, but also a nutritional status as well. Moreover, utilizing tomato peel as a source of phytochemicals could offer diverse opportunities for nutraceutical and functional food applications.

The consumer acceptability of pummelo juice is affected badly due to the presence of bitter principles in it. Therefore in order to avoid such bitterness development, the extracted juice from pummelo was subjected to five different treatments like juice diffused into syrup (70°Brix), lye peeling of segments in boiling NaOH for 2-3 min, increasing the pH of juice, hot water treatment (50°C) prior to peeling for 20 min and without any treatment (control) for suppressing the development of bitterness in the juice. Based on biochemical analysis, diffusion of juice into syrup (70°Brix) showed better result as compared to other treatments. The maximum amount of TSS was found in juice diffused into syrup (i. e. 45, 30 and 15°Brix) along with highest TSS/acid ratio (92.21, 49.87 and 17.53). Higher amount of acidity was observed in pH adjusted samples with 4.25, 4.50 and 4.75 respectively. However, control samples showed higher amount of ascorbic acid (73.97 mg/100 ml juice) content followed by pH adjusted samples. The highest organoleptic score for taste (8.00), colour (8.83), aroma (8.66), overall acceptability (7.88) and extent of debittering (7.50) were recorded in juice diffused into syrup 70°Brix and achieved final TSS of juice at 45, 30 and 15°Brix respectively. Moreover, the above treatment (juice diffused into syrup 70°Brix) showed promising low cost and easy to adopt technique of debittering in respect of extent of debittering and maintaining sensory quality during storage of pummel juice.

No abstract