Formulation and Quality Evaluation of Palmyrah (Borassus flabellifer ) Pulp Incorporated Vegetable and Yeast extract

Abstract

Nutrient-rich Palmyrah (Borassus flabellifer ) fruit pulp is being used for formulating diversified food products. The present study was targeted for the formulation of palmyrah pulp incorporating vegetable and yeast extract as a food spreader. The sensory evaluation was done to identify the best formula through the nine-point hedonic scale with 30 non-trained sensory panelists, and the attribute of appearance, aroma, mouthfeel, color, and aftertaste were evaluated. The highest mean sum of ranks was received for the formula, which contained palmyrah pulp, vegetable, and yeast extract of 25%, 25%, and 50% respectively. The physicochemical properties of the formula indicated pH, titratable acidity, brix0, water activity, and viscosity values of 4.76 ±0.01, 1.69 ±0.04 g/100ml, 54.980±0.02, 0.55±0.01, and 28,241.8±118.1 mm2/s respectively. The proximate compositions of the product indicated crude protein, crude fat, crude fiber, ash, total carbohydrate, moisture, and total energy contents of 17.12±0.49%, 0.72±0.02%, 0.63±0.04%, 14.51±0.16%, 15.43%, 51.29±0.80% and 195.78 ±0.04 kcal/100g respectively. 3.25 g/100g of sodium and 16.92±0.26 g/100g of salt were also recorded in the product. In conclusion, 25% palmyrah fruit pulp can be effectively incorporated into vegetable and yeast extract containing food spreader formula with desired physicochemical, microbiological, and acceptable sensory properties with 42 days of shelf life period.