Open Access
Issue
E3S Web Conf.
Volume 302, 2021
2021 Research, Invention, and Innovation Congress (RI2C 2021)
Article Number 02002
Number of page(s) 8
Section Environmental Science and Engineering
DOI https://doi.org/10.1051/e3sconf/202130202002
Published online 10 September 2021
  1. S. Artnarong, P. Masniyom, J. Maneesri, Isolation of yeast and acetic acid bacteria from palmyra palm fruit pulp (Borassus flabellifer Linn.), International Food Research Journal, 23, 3 (2016): 1308-1314 [Google Scholar]
  2. M.K. Golly, A.S. Amponsah, V. Mintah-Prempeh, E. Agbamakah, M.A. Akari, L. Adu-Poku, G.F. Paokuaa, V. Gandaa, B. Agodey, Development of food products from palmyra palm (Borassus flabellifer L.) fruit pulp for possible commercialization, STU International Journal of Technology, 1, 4 (2017): 89-102 [Google Scholar]
  3. T.R. Sridevi Krishnaveni, R. Arunachalam, M. Chandrakumar, G. Parthasarathi, R. Nisha, Potential review on palmyra (Borassus flabellifer L.), Advances in Research, 21, 9 (2020): 29-40 [Google Scholar]
  4. P. Veilmuthu, Palmyra – nature’s perennial gift in the face of climate crisis (Climate South Asia Network, Bangalore, 2020) [Google Scholar]
  5. B. Kolappan, Still standing: how palmyra trees withstood the force of the cyclone (The Hindu, THG Publishing Private Limited, Chennai, 2018) [Google Scholar]
  6. S. Arulraj, B.J. Augustine, Underutilized palms. In: K.V. Peter (ed), Underutilized and underexploited horticultural crops, (New India Publishing Agency, New Delhi, 2008) [Google Scholar]
  7. V.P. Gummadi, G.R. Battu, K. Diyya, K. Manda, A review on palmyra palm (Borassus flabellifer), International Journal of Current Pharmaceutical Research, 8, 2 (2016): 17-20 [Google Scholar]
  8. H. Jana, S. Jana, Palmyra palm: Importance in Indian agriculture, Rashtriya Krishi, 12, 2 (2017): 35-40 [Google Scholar]
  9. G. Shirisha, R. Sarshaik, J. Nagasowjanya, Borassus flabellifer fruit versatile pharmaceutical application: An overview, International Journal of Advanced Research in Medical and Pharmaceutical Sciences, 3, 4 (2018): 12-16 [Google Scholar]
  10. H.J. Pramod, A.V. Yadav, V.N. Raje, M. Mohite, G. Wadkar, Antioxidant activity of Borassus flabellifer (Linn.) fruits, Asian Journal of Pharmacy and Technology, 3, 1 (2013): 16-19 [Google Scholar]
  11. A. Jerry, A Comprehensive review on the medicinal properties of Borassus flabellifer, Journal of Academia and Industrial Research, 7, 7 (2018): 93-97 [Google Scholar]
  12. P. Saranya, Characterization of palmyra fruit Borassus flabellifer Linn. pulp and development of ready to serve beverage from palmyra fruit pulp (Periyar University, Salem, 2016) [Google Scholar]
  13. Global Industry Analysis, Inc., Palm sugar global market trajectory and analysis (2020-2027) (Global Industry Analysis, Inc., San Jose, 2021) [Google Scholar]
  14. S. Karthigayini, S. Sahana, V. Sinthujan, Analyzing and recommending marketing strategies for palmyra based productions in Sri Lanka, Journal of Academic and Industrial Research, 8, 10 (2020): 166-169 [Google Scholar]
  15. A. Mani, B. Krishna, P. Dutta, An array of processed and value-added products from palmyra palm, Multilogic in Science, 8, Special Issue A (2018): 154-156 [Google Scholar]
  16. A.K. Chaurasiya, I. Chakraborty, J. Saha, Value addition of palmyra palm and studies on the storage life, Journal of Food Science and Technology, 51, 14 (2014): 768-773 [PubMed] [Google Scholar]
  17. V. Kumari, P. Kiranmayi, P.C. Vengaiah, Estimation of vitamins, minerals and amino acids in palmyra palm (Borassus flabellifer L.) fruit pulp, International Research Journal of Pharmacy, 7, 12 (2016): 70-73 [Google Scholar]
  18. R. Srithuvaragan, B. Anuluxshy, Extracting pigments from palmyrah fruit pulp (Borassus flabellifer L.) for the production of natural colorants for food, International Journal of Science: Basic and Applied Research, 48, 4 (2019): 145-151 [Google Scholar]
  19. D.D. Ariyasena, E.R. Jansz, A.M. Abeysekera, Some studies directed at increasing the potential use of palmyrah (Borassus flabellifer L.) fruit pulp, Journal of the Science of Food and Agriculture, 81, 14 (2001): 1347-1352 [Google Scholar]
  20. D.D. Ariyasena, E.R. Jansz, S. Jayesekera, A.M. Abeysekara, Inhibitory effect of bitter principle of palmyrah (Borassus flabellifer L) fruit pulp on the growth of mice: evidence using bitter and non bitter fruit pulp, Journal of the Science of Food and Agriculture, 80, 12 (2000): 1763-1766 [Google Scholar]
  21. E.R. Jansz, N.T. Wickremasekara, K.A.V. Sumuduni, A review of the chemistry and biochemistry of seed shoot flour and fruit pulp of the palmyrah palm (Borassus flabellifer L), Journal of the National Science Foundation of Sri Lanka, 30, 1&2 (2002): 61-87 [Google Scholar]
  22. B.C. Das, S.N. Das, Cultivation of minor fruits (Kalyani Publishers, New Delhi, 2003) [Google Scholar]
  23. P.J. Rao, M. Das, S. Das, Thermophysical properties of sugarcane, palmyra palm, and date-palm granular jaggery, International Journal of Food Properties, 11, 4 (2008): 876-886 [Google Scholar]
  24. I. Chakraborty, A.K. Chaurasiya, J. Saha, Quality of diversified value addition from some minor fruits, Journal of Food Science and Technology, 48, 6 (2011): 750–754 [PubMed] [Google Scholar]
  25. T.A. Davis, D.V. Johnson, Current utilization and further development of the palmyra palm (Borassus flabellifer L., Arecaceae) in Tamil Nadu State, India, Economic Botany, 41, 2 (1987): 247-266 [Google Scholar]
  26. Grand View Research, Inc., Jellies & Gummies Market Size, Share & Trends Analysis Report By Flavor (Cherry, Berries), By Distribution Channel (Store Based, Non-store Based), By Region, And Segment Forecasts, 2019 2025 (Grand View Research, Inc., San Francisco, 2019) [Google Scholar]
  27. P. Burey, B.R. Bhandari, R.P.G. Rutgers, P.J. Halley, P.J. Torley, Confectionery gels: a review on formulation, rheological and structural aspects, International Journal of Food Properties, 12, 1: 176210 [Google Scholar]
  28. P. Marfil, A. Anhe, V. Telis, Texture and microstructure of gelatin/corn starch based gummy confections, Food Biophysics, 7, 3 (2012): 236-243 [Google Scholar]
  29. H.-D. Belitz, W. Grosch, P. Schieberle, Food Chemistry (4th edition) (Springer-Verlag, Berlin, 2009) [Google Scholar]
  30. W.P. Edwards, The Science of Sugar Confectionery (2nd edition) (The Royal Society of Chemistry, Cambridge, 2018) [Google Scholar]
  31. E.B. Jackson, Sugar Confectionery Manufacture (2nd edition) (Blackie Academic and Professional, London, 1995) [Google Scholar]
  32. A.C. Hoefler, Hydrocolloids: Practical Guides for the Food Industry (Eagen Press, St Paul, 2004) [Google Scholar]
  33. R. Charoen, W. Savedboworn, S. Phuditcharnchnakun, T. Khuntaweetap, Development of antioxidant gummy jelly candy supplemented with Psidium guajava Leaf extract, KMUTNB International Journal of Applied Science and Technology, 8, 2 (2015): 145-151 [Google Scholar]
  34. K.F. Romo-Zamarrón, L.E. Pérez-Cabrera, A. Tecante, Physicochemical and sensory properties of gummy candies enriched with pineapple and papaya peel powders, Food and Nutrition Sciences, 10, 11 (2019): 1300-1312 [Google Scholar]
  35. S. Takeungwongtrakul, P. Thavarang, S. Sai-Ut, Development of Strawberry gummy jelly with reduced sugar content from strawberry syrup, International Journal of Agricultural Technology, 16, 5 (2020): 1267-1276 [Google Scholar]
  36. R. Rivero, D. Archaina, N. Sosa, G. Leiva, B. Baldi Coronel, C. Schebor, Development of healthy gummy jellies containing honey and propolis, Journal of the Science of Food and Agriculture, 100, 3 (2020): 1030–1037. [PubMed] [Google Scholar]
  37. T. Kitpot, Development of gummy jelly mixed with Thunbergia laurifolia Linn. extract for reducing breath alcohol concentration, Food and Applied Bioscience Journal, 8, 3 (2020): 29–37. [Google Scholar]
  38. C. Cedeño-Pinos, M. Martínez-Tomé, M.A. Murcia, M.J. Jordán, S. Bañón, Assessment of rosemary (Rosmarinus officinalis L.) extract as antioxidant in jelly candies made with fructan fibres and stevia, Antioxidants, 9 (2020), 1289. [Google Scholar]
  39. T. Suwan, W. Pradutprom, W. Ngamroop, N. Choosuk, C. Phungamngoen, Development of Babbler’s Bill leaf gummy jelly, Burapha Science Journal, 22, 1 (2017): 189-201 [Google Scholar]
  40. S. Artnarong, P. Masniyom, J. Maneesri, Preparation the substrate from palmyra palm fruit by Candida stellimalicola fermentation for acetic acid production, KKU Research Journal, 21, 2 (2016): 397-403 [Google Scholar]
  41. P. Delgado, S. Bañón, Determining the minimum drying time of gummy confections based on their mechanical properties, CyTA Journal of Food, 13, 3 (2015): 329-335 [Google Scholar]
  42. Herbstreith & Fox GmbH & Co. KG, Confectionery Gum and Jelly Products (Herbstreith & Fox GmbH & Co. KG, Neuenbürg/Württ, 2004) [Google Scholar]
  43. S. Amjadi, M. Ghorbani, H. Hamishehkar, L. Roufegarinejad, Improvement in the stability of betanin by liposomal nanocarriers: Its application in gummy candy as a food model, Food Chemistry, 256 (2018): 156-162 [PubMed] [Google Scholar]
  44. N. Sumonsiri, N. Kundacha, N. Pom-iam, Effect of microcrystalline cellulose on physical characteristics and sensory acceptance of chocolate flavored milk, Current Research in Nutrition and Food Science, 6, 3 (2018): 781-788 [Google Scholar]
  45. AOAC. Official Methods of Analysis of AOAC International (19th edition) (AOAC International, Arling, 2012) [Google Scholar]
  46. M.K. Golly, B. Amadotor, Nutritional composition of the seed of Icacina senegalensis/oliviformis (flase yam), Pakistan Journal of Nutrition, 12, 1 (2013): 80-84 [Google Scholar]
  47. A.M. Stephen, G.O. Philips, P.A. Williams, Food Polysaccharides and Their Applications (2nd edition) (CRC Press, Boca Raton, 2006) [Google Scholar]
  48. D. Gawkowska, J. Cybulska, A. Zdunek, Structurerelated gelling of pectins and linking with other natural compounds: a review, Polymers, 10, 7 (2018): 762 [Google Scholar]
  49. J.S. Miranda, B.V. Costa, I.V. de Oliveira, D.C.N. de Lima, E.M.F. Martins, B.R. de Castro Leite Júnior, W.C.A. do Nascimento Benevenuto, I.C. de Queiroz, R.R. da Silva, M.L. Martins, Probiotic jelly candies enriched with native Atlantic Forest fruits and Bacillus coagulans GBI-30 6086, LWT Food Science and Technology, 126 (2020), 109275 [Google Scholar]
  50. K. Nishinari, Y. Fang, A. Rosenthal, Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurements, Journal of Texture Studies, 50, 5 (2019): 369-380 [PubMed] [Google Scholar]
  51. P. Sriamornsak, Chemistry of pectin and its pharmaceutical uses: a review. Silpakorn University International Journal, 3 (2003): 206–228 [Google Scholar]
  52. S. Assoi, K. Konan, L.T. Walker, R. Holser, G.N. Agbo, H. Dodo, L. Wicker, Functionality and yield of pectin extracted from Palmyra palm (Borassus aethiopum Mart) fruit, LWT Food Science and Technology, 58 (2014):214-221 [Google Scholar]
  53. S. Assoi, K. Konan, G.N. Agbo, H. Dodo, R. Holser, L. Wicker, Palmyra palm (Borassus aethiopum Mart.) fruits: novel raw materials for the pectin industry, Journal of the Science of Food and Agriculture, 97, 7 (2016): 2057-2067 [PubMed] [Google Scholar]
  54. M.H. Rodiah, B. Jamilah, B, S.M. Sharifah Kharidah, A.R. Russly, Physico-chemical and antioxidant properties of mesocarp and exocarp from Borassus flabellifer, International Food Research Journal 26, 5 (2019): 1469-1476 [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.