Some studies directed at increasing the potential use of palmyrah (Borassus flabellifer L) fruit pulp

✍ Scribed by Darshika D Ariyasena; E R Jansz; A M Abeysekera

• Publisher: John Wiley and Sons
• Year: 2001
• Tongue: English
• Weight: 145 KB
• Volume: 81
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.943

✦ Synopsis

Abstract

Attempts have been made to predict the most feasible end‐use for palmyrah fruit pulp (PFP), which is still largely regarded as a waste product. Correlation of end‐use with flabelliferin profile is logical but practically difficult, as it has been found that the morphology of the fruit and the colour of the pulp (carotenoid content) do not correlate with each other, and that neither has predictive value for the flabelliferin profile. It appears that some varieties of palmyrah are sweet and can be used for products such as jams and cordials. A few very bitter PFPs can be de‐bittered with a cheap commercial enzyme for similar uses. The majority of available PFP appears to be best used as an alcoholic fermentation base, with the possibility of using the carotenoids (by‐product) as a food colorant.

© 2001 Society of Chemical Industry