Preparation of Palmyra Palm Bar

Abstract

To produce palmyra palm Kesar bar cv. (Mangifera indica L.) with more dried out coconut desiccated coconut milk, a two-factor treatment experiment was carried out. The first included an undesirable chemical preservative (i.e., no KMS application) and sulfate (i.e., administered with KMS treatment). For the second fortification, eight different configurations were employed. Palmyra palm bar was made from the pulp of a soft, mature palm. The fruits were washed, peeled, and crushed before cooking for two minutes at 85°C. Powdered cane sugar, 0.6% potassium sorbate, and 1000 parts per million SO2 were added to bring the pulp's total soluble solids content up to 30%. The information in this research is an average of three different investigations. After adding 5% palm stick, the pulp (Palmyra palm stick) was dried as is. According to preliminary testing, a drying temperature above 70°C resulted in darkening and drying issues, whereas a lower temperature hindered the drying process. Thus, 70 °C was determined to be the ideal drying temperature. The pulp or combination was equally spread out on 40 x 75 cm2 stainless steel trays (tray load 12.5 kg/m2) in order to determine the drying properties. The kinetics of dehydration were then studied over the course of 26 hours in an electrically controlled cross-flow drier at 70 °C. For both plain and fortified palm pith, changes in moisture content were found to be negligible after 14 and 16 hours. For the purpose of the sorption isotherm investigation, these time intervals were chosen in order to create smooth and reinforced Palmyra palm sticks. The bar was packaged in a polyethylene bag and kept in an ambient environment. Up to six months of storage, the bar's physicochemical parameters— such as Assessments were conducted at the start and monthly intervals for TSS, acidity, total sugar, reducing sugar, non-reducing sugar, potassium sorbate, and organoleptic quality. Apart from cutting back on sugar, where considerably higher values were recorded, the results indicated that the bar made by processing was significantly better in terms of physical-chemical characteristics. During storage Ascorbic acid, TSS, total sugar, and non-reducing sugar decreased, whereas acidity and reducing sugar increased. The interaction and fortification did not exhibit any noteworthy physicochemical properties. After six months of storage, the treatment received the best score and enhanced quality when the organoleptic assessment of the Palm bar was considered.