Abstract:Kithul (Caryota urens) flour has better gel-forming ability among other flour in the food industry. This study aimed to utilization of Kithul flour as substitute to existing plant origin gelling agent for food applications of vegetarians .Fruit based desserts can be produced using Kithul flour as the gelatinizing agent. This wood apple based dessert is the best example for that. The selected best sample with 1:1.5 flour: fruit pulp ratio, gave acceptable results as SLS standards 586:1982 and SLS standards 729:… Show more
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