Thermophysical Properties of Sugarcane, Palmyra Palm, and Date-palm Granular Jaggery

Rao, P. V. K. Jagannadha; Das, Madhusweta; Das, Susanta Kumar

doi:10.1080/10942910701671281

Cited by 22 publications

(7 citation statements)

References 22 publications

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“…The pulp can be extracted manually or with a fruit pulp extractor using a pulp-to-water ratio of 1:1 or 1:2 [16,20,21]. It can be processed into soft beverages, toffee, cakes, jam, jelly, ice cream, sweets, cordials and other delicious food products [19,[22][23][24]. Unfortunately, over 60% of the annual fruit yield of the palmyra palm is lost within 10 days after harvesting due to its high moisture content, resulting in a short shelf-life [1,2,16] and limited commercial use of ripe palm fruit [16].…”

Section: Spadix (Blossom)mentioning

confidence: 99%

Value Added Gummy Jelly from Palmyra Palm (Borassus flabelliferLinn.)

et al. 2021

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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.

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Section: Spadix (Blossom)mentioning

confidence: 99%

Value Added Gummy Jelly from Palmyra Palm (Borassus flabelliferLinn.)

et al. 2021

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“…The health properties of these natural products depend mainly on their phenolic compounds and to a lesser degree on dietary fibers. [1][2][3][4][5][6] Among the frequently used vegetables, [7][8][9][10][11] onions (Allium cepa) are the best known. [12,13] The consumption of these vegetables goes back to ancient times, however, only recently have scientific investigations showed that onion extracts are effective in the prevention of cardiovascular disease due to their hypocholesterolemic, hypolipidemic, antihypertensive, antidiabetic, antithrombotic, and antihyperhomocysteinemia effects.…”

Section: Introductionmentioning

confidence: 99%

Effects of Cooking on the Bioactivity of Lotus Roots and White Onions

Park

Ham

et al. 2012

International Journal of Food Properties

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Bioactive compounds and antioxidant potentials were determined in fresh lotus roots and subjected to boiling for different periods of time (10, 20, 40, and 60 min). The obtained results were compared with the same indices in fresh and boiled white onions. It was found that fresh vegetables contained higher quantities of bioactive compounds than those boiled for 10 min, and these indices were significantly higher in fresh white onions than in fresh lotus roots (P < 0.05). Polyphenols (mg GAE/g) were 3.65 ± 0.2 a and 10.48 ± 0.5 b ; flavanols (µg CE/g) −44.13 ± 2.8 a and 91.94 ± 4.3 b ; flavonoids (mg CE/g) −0.54 ± 0.02 a and 1.04 ± 0.03 b ; anthocyanins (mg CE/kg) −20.61 ± 1.2 a and 28.34 ± 1.3 b ; and tannins (mgCE/g) −0.58 ± 0.02 a and 1.69 ± 0.03 b of lotus roots and white onions, respectively. The highest antioxidant potential was registered in fresh lotus roots and fresh white onions (10.1 ± 0.70 a and 15.0 ± 0.8 b ; 8.1 ± 0.4 a and 23.05 ± 1.1 b ; 18.7 ± 0.9 a and 26.9 ± 1.3 b µM TE/g for FRAP, DPPH, and CUPRAC, respectively (P < 0.05) and 26.9 ± 1.5 a and 24.14 ± 1.1 a µM TE/g for ABTS (P > 0.05). The influence on tumor cell lines Calu-6 (% of cell viability) of fresh lotus roots (75.61 ± 2.03) and boiling boiled for 10 min (76.54 ± 3.14) was significantly higher (P < 0.05) than for fresh white onions (94.18 ± 3.67) and 10 min (97.02 ± 4.16) white onion. By comparison, the tumor cell lines SNU-601 (% of cell viability) showed similar data for both fresh and boiled vegetables in the range of 86.45 ± 4.07 to 87.28 ± 2.42. In conclusion, the boiling led to a decrease of bioactivity; however, lotus demonstrated higher thermostability than white onions. Three-dimensional fluorescence can be used as an additional index for evaluation of properties. Fresh and boiled (for 10 min) lotus roots and white onions could be considered as a functional food with high antioxidative and antiproliferative activities.

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“…Ts denotes the highest sample temperature during the drying process, while Tsi represents the initial temperature of the sample. The Cps symbol refers to the specific heat of the sample (1.19 kj kg -1 K -1 ) [13], Hw represents latent heat evaporation of water, and L expresses the heat combustion of LPG.…”

Section: Discussionmentioning

confidence: 99%

Drying Profile of Coarse Coconut Palm Sap Sugar Using Simple Air-Oven Dryer

Tiarasari¹,

Wulandari²,

Rahayoe³

et al. 2022

Advances in Biological Sciences Research

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The influence of different drying temperatures and drying loads on the drying characteristics of coarse coconut palm sap sugar were investigated in this study. The granulated coconut palm sap sugars were dried using an air-oven dryer at three temperature variations (60, 70, 80 o C) and three different drying loads of 5, 10, and 15 kg. The drying profile of the coarse coconut palm sap sugar was determined by monitoring moisture loss over the drying period. The result showed that the moisture removal rate increased with the drying temperature. However, increasing the drying load from 10 to 15 kg did not significantly affect the drying rate at all temperature variations, resulting in the highest drying efficiency achieved at the highest drying temperature of 15 kg. Furthermore, the predicted moisture content calculated using the obtained drying rate constant value showed a high correlation with the reference value denoted by the R 2 over 0.95 for all experimental conditions. The results have demonstrated that different drying approaches may affect the drying period of coconut palm sugar using a simple air-oven dryer.

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Thermophysical Properties of Sugarcane, Palmyra Palm, and Date-palm Granular Jaggery

Cited by 22 publications

References 22 publications

Value Added Gummy Jelly from Palmyra Palm (Borassus flabelliferLinn.)

Value Added Gummy Jelly from Palmyra Palm (Borassus flabelliferLinn.)

Effects of Cooking on the Bioactivity of Lotus Roots and White Onions

Drying Profile of Coarse Coconut Palm Sap Sugar Using Simple Air-Oven Dryer

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