Value Added Gummy Jelly from Palmyra Palm (Borassus flabellifer Linn.)

Department of Agro-Industrial, Food, and Environmental Technology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand

^* Corresponding author: nutsuda.s@sci.kmutnb.ac.th

Abstract

The palmyra palm (Borassus flabellifer Linn.) is a multipurpose tree. It is commonly found along the coasts of Africa, South Asia and Southeast Asia due to its strong tap root system’s ability to store a large volume of water and raise the water table level in the surrounding area. Several uses of this plant include beverages, food, medicine, fiber and timber. Unfortunately, due to the short shelf-life of palmyra palm fruit, more than 60% of the annual fruit yield is lost within 10 days of harvesting, and there is limited commercial use of ripe palm fruit. As a result, the physical properties, physicochemical properties, and proximate composition of value-added gummy jelly from palmyra palm were evaluated. The results showed that up to 26% (w/w) of fruit juice (prepared by mixing the mesocarp of ripe palmyra fruit with water (at a 1:1 w/w ratio) and then removing the insoluble pulp) can be added to the gummy jelly recipe with significant effects on textural and color characteristics, as well as changes in moisture, protein, carbohydrate and energy content.