Abstract:
The present study was carried out to add value to palmyrah (Borrasus flabellifer L.)
tuber flour. Among the six different treatments, 3 hrs boiled water soaking treatment
was selected for debittering. Then, the optimum tuber flour percentage was determined
as 50%. Physicochemical, proximate, and microbial analysis and functional properties
were determined for the developed instant vegetable soup cube. Results were analyzed
using the non-parametric, one-way ANOVA Tukey test method at a 5% significance
level. Sensory analysis was performed by 5- point hedonic scale test and ranking test
and data were analyzed using the Friedman test. Water activity, pH, hardness, total
phenolic content, and antioxidant activity of the best product, were 0.482, 5.38, 955.66
g, 150.42 mg GAE /100 g, and 13.25% respectively. Moisture, fat, protein, carbohydrate,
crude fiber and ash contents were 16.71, 1.37, 6.79, 64.9, 5.04, and 5.19% respectively.
The cube had an excellent mineral content as Na;1607 mg/100 g, K;435 mg/100 g,
Mg;166.8 mg/100 g, Ca;164 mg/100 g. The color value of the best product was L*
(65.07), a* (0.10), and b* (15.94). The hardness, calorific value, and salt content of the
best product were 955.66 g, 260.47 kcal/100 g, and 12.11% respectively. The packaging
materials are aluminum foil and LDPE. Microbial content, physicochemical properties
were predicted with storage. The study results showed that the instant vegetable soup
cube developed by adding palmyrah tuber flour had an extended shelf life, as well as
significant nutritional and functional properties.
