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<p>Palmyra Palm (<i>Borassus flabellifer </i>Linn.), also known as toddy palm or sea coconut, is an underutilized fruit with a highly perishable, slightly bitter pulp, offering a taste similar to coconut water and a texture similar to lychee, making it a refreshing exotic summer treat. Despite their potential, the commercialization of these products remains limited, resulting in over 60% of the annual fruit yield being lost to rot during storage. This study aims to develop a unique jelly using palmyra pulp as the main ingredient, replacing cane sugar with coconut sugar. Three formulations were tested, each with varying concentrations of coconut sugar (40%, 50%, and 60%). This study evaluated the proximate, biochemical, and antioxidant properties of palmyra pulp jelly. Parameters such as pH, moisture content, carbohydrate, reducing sugar, protein, fat, and antioxidants were analyzed to optimize and identify the most effective formulation. Additionally, sensory evaluations were conducted to assess consumer acceptance of the different formulations. Findings revealed that the formulation containing 40% coconut sugar and 52% palmyra pulp was rich in nutrients like reducing sugar content of 6.60&#xa0;g/100&#xa0;g, fat content of 2.45%, protein content of 1.98%, vitamin C content of 15.72&#xa0;mg/100&#xa0;g, FRAP value of 3.41&#xa0;mg TE/100&#xa0;g, and DPPH scavenging activity of 61.47%. The formulation with 50% coconut sugar demonstrated superior sensory acceptance among the three formulations. The results indicate that a higher concentration of palmyra pulp combined with a moderate level of sugar improves the overall quality of palmyra pulp-based jelly. This formulation demonstrates potential for sustainable jelly production, aligning with both nutritional and functional food development goals.</p>

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Development and characterization of Palmyra pulp jelly: evaluating the impact of coconut sugar concentration on nutritional, antioxidant, and sensory properties

  • 期刊论文

  • 发表日期：

    2025年12月12日

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  • R. Pandiselvam,
  • Sera Mohan,
  • M. R. Manikantan,
  • Anjitha Jacob,
  • S. V. Ramesh,
  • Shameena Beegum,
  • S. Sumitha

摘要

Palmyra Palm (Borassus flabellifer Linn.), also known as toddy palm or sea coconut, is an underutilized fruit with a highly perishable, slightly bitter pulp, offering a taste similar to coconut water and a texture similar to lychee, making it a refreshing exotic summer treat. Despite their potential, the commercialization of these products remains limited, resulting in over 60% of the annual fruit yield being lost to rot during storage. This study aims to develop a unique jelly using palmyra pulp as the main ingredient, replacing cane sugar with coconut sugar. Three formulations were tested, each with varying concentrations of coconut sugar (40%, 50%, and 60%). This study evaluated the proximate, biochemical, and antioxidant properties of palmyra pulp jelly. Parameters such as pH, moisture content, carbohydrate, reducing sugar, protein, fat, and antioxidants were analyzed to optimize and identify the most effective formulation. Additionally, sensory evaluations were conducted to assess consumer acceptance of the different formulations. Findings revealed that the formulation containing 40% coconut sugar and 52% palmyra pulp was rich in nutrients like reducing sugar content of 6.60 g/100 g, fat content of 2.45%, protein content of 1.98%, vitamin C content of 15.72 mg/100 g, FRAP value of 3.41 mg TE/100 g, and DPPH scavenging activity of 61.47%. The formulation with 50% coconut sugar demonstrated superior sensory acceptance among the three formulations. The results indicate that a higher concentration of palmyra pulp combined with a moderate level of sugar improves the overall quality of palmyra pulp-based jelly. This formulation demonstrates potential for sustainable jelly production, aligning with both nutritional and functional food development goals.