International Journal of Innovative Pharmaceutical Sciences and Research

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International Journal of Innovative Pharmaceutical Sciences and Research www.ijipsr.com DEVELOPMENT OF ORGANIC PALM CANDY 1 Muthumareeswari. S*, 2 Dr.S.Sumayaa 1,2 Department of Food and Nutrition, Thassim Beevi Abdul Kader college for women, Kilakarai.

To understand the existing methods of palm candy preparation, the investigator visited the production areas of Sayalkudi in Ramanathapuram District.

1 International Journal of Innovative Pharmaceutical Sciences and Research DEVELOPMENT OF ORGANIC PALM CANDY 1 Muthumareeswari. S*, 2 Dr.S.Sumayaa 1,2 Department of Food and Nutrition, Thassim Beevi Abdul Kader college for women, Kilakarai. Ramanathapuram District, Affiliated by Alagappa University, Tamilnadu, INDIA Abstract Palm candy and jaggery is a natural sweetener made from its sap (neera). To understand the existing methods of palm candy preparation, the investigator visited the production areas of Sayalkudi in Ramanathapuram District. In that method they are adding calcium hydroxide while tapping of neera. During boiling of neera they are adding commercial superphosphate for clarification purpose. In this method, natural sample (neera) was collected. Then organic material hibiscus stem and thespesia stem was collected and the organic juices were extracted from that. While boiling the neera, extracted juices were added to the two samples. Each experiment to make 500ml of neera and 25 ml of organic juice was added. Hibiscus extract added sample was denoted as sample A and Thespesia extract added sample was denoted as sample B. From sample A obtained amount of organic candy was 20g. From sample B obtained amount of organic candy was 139 Physical properties like ph, Colour, Brix and purity were analyzed in the two samples. Sample A was contain 7.96 Ph brix 13% purity 93% colour of the sample A was golden colour Sample B was contain 7.66 Ph, brix 14%, purity 83%. Colour of the sample B was brown colour. Chemical properties like, reducing sugar and mineral contents were determined. Key words: Hibiscus, Thespesia, Reducing sugar, Neera, organic candy, commercial superphosphate. Corresponding Author: Muthumareeswari. S Department of Food and Nutrition, Thassim Beevi Abdul Kader College for women, Kilakarai. Ramanathapuram District Tamilnadu, INDIA ess.dansh@gmail.com Available online: March Issue 703

2 INTRODUCTION Palm sugar is a delicious sweetener used traditionally by Indians. In India, even though there are four varieties of sugar-yielding palms viz., Palm tree ( Borassus flabellifer), Date Palm ( Phoenix sylvestris) Coconut Palm ( Cocos nucifera), Indian Sago Palm ( Caryota urens) palm sugar is generally made from the sap ( Neera) of Palmyra tree ( Borassus flabellifermis). Palm Sugar is rich in Nutraceuticals. In the existing process of preparing Panam kalkandu (Tamil equivalent for palm sugar) commercial superphosphate is used for adjusting the ph and as clarificant. Further, impurities like thread, sand and dust are present in this product. Considering the presence of such deleterious materials in this type of preparing palm sugar, a necessity has arisen to develop an alternative processing technology without the addition of these materials. In any industrial production particularly in agro-industries the raw material should be consistent in quality to maintain uniform quality in the end product. The pre-processing quality factors that may influence the final quality of palm sugar seem to have not been studied. To bridge this gap, it is proposed to study the variations in the sap quality among palm trees, the taping period and the required preservation techniques to maintain the shelf-life of the sap collected from various farms prior to the preparation of palm sugar. hence this study has been taken up with the view of not only for improving the quality of palmsugar (palm candy) available in the domestic market but also for facilitating the entry of this product into foreign market as consistency in quality is assured. Selection of Area It is stated that the palm tree (Borassus flabelliffer) originated in Africa from where it spread to India and other Eastern countries and is widely grown in Africa, South Asia, South America, Australia and in other tropical countries (Morton J. F, 1988). In India this multipurpose tree of great utility, occurs extensively in the States of Tamil Nadu, West Bengal and other places in India (Davis et al., 1987). Ramanathapuram district, a coastal area in Tamilnadu, India has been selected for this study taking into the consideration of the following realities. Available data indicate that the Palmyra cultivation is intensive in this District. The Brix value of neera is found to be high in the coastal areas when compared that available in the interior parts of the State. This District is an arid and backward area with thick unemployment population. The present generation in the tappers (persons collecting the sap from trees) families do not like to climb up the palm tree for tapping neera and selling the same at a price. More over it is a seasonal job. If Available online: March Issue 704

3 better neera preservation and processing techniques are formulated as envisaged in this study, sizable proportion of the younger generation consisting of mostly unemployed youths can get an assured employment potential. The study was under taken with the following objectives: To understand existing method of palm candy preparation To prepare organic extraction To develop the organic palm candy To assess the functional properties of developed palm candy Assessment of the consumer acceptability MATERIALS AND METHOD The palm Neera was collected from Sayalkudi-Kannirajapuram in Ramanathapuram district. Population of Palmyra tree and cultivation rate, Brix value of Neera was high. The investigator visited this area (Sayalkudi) to know the existing method of palm candy preparation. In that they used commercial superphosphate for clarification purpose. They did not follow any standards for palm candy preparation. Neera was collected from randomly selected trees in same farm to find out variation in properties. In the existing methods of palm candy preparation commercial superphosphate was added for clarification. The organic materials Hibiscus and thespesia was selected for this study. These organic extracts used for clarification of neera substitute of commercial superphosphate. Fresh and sterilized mud pots were used in this preparation. Extract of plant materials was added at 40 0 C for clarification purpose. The sample was heated about c until it reaches syrup consistency. The consistency was tested by plate test. Physical properties like color, ph, Brix and purity, chemical properties like reducing, non reducing sugar and mineral contents was determined in the developed organic palm candy. RESULT Table 1 shows the difference between the existing palm candy and developed organic palm candy. Natarajan (2006) stated that palm sugar syrup was produced using two processing methods. Including open pan (110 0 c) and vacuum evaporated under 70 0 c and 80 0 c. After 41 days the palm candy will get its form. Then it will be dried in solar drying method. Palm candy obtained will be one fifth of the weight of the palm juice after this process. ( sugar.com/ neera. htm) Available online: March Issue 705

4 Table 1 Difference between the Existing Palm Candy and Organic Palm Candy S.No Particular Existing Palm Candy Organic Palm Candy 1. Sample Calcium Hydroxide added sample Natural sample 2. PH Maintainer and Hibiscus extract and Thespesia Superphosphate cleanser extract 3. Temperature C C 4 Place Soil Normal room temperature 5 Vessel U - Shaped Champer Sterilized Mud pots 6 Days Table 2 indicates the palm crystal formation. After the cooling of palm syrup was transfer in to various utensils like stainless steel bowl, plastic bowl and mud pot. Tooth picks insert in each sample and they kept at various utensils, were stored at vaccum (55 o C). Palm candy was on the 15 th day of the experimen Table 2 Development of standard palm candy S.No Sample Utensil Material Storage Duratio Candy 1 Standard 1 Stainless Tooth Picks Vaccum (55C 0 ) 15 days Well 1 Palm syrup Stainless Tooth picks Vaccum(55 o c) 15days Well 2 Palm syrup Mud pot Tooth picks Vaccum(55 o c) 15days Well 3 Palm syrup Plastic Tooth picks Vaccum(55 o c) 15days Well Table 3 indicates the information regarding the composition and amount of obtained weight of organic palm candy. The above data shows that the amount of obtained weight of organic palm candy was high in sample A. Table 3 Composition of Developed Organic Palm Candy S.No Sample Volume Organic extraction Volume (ml) Weight of obtained (neera) (ml) candy(g) 1. Sample A 500 Hibiscus Sample B 500 Thespesia Available online: March Issue 706

5 Table 4 Determination of Physiochemical Properties of Developed Organic Candy S.No Particulars Sample a Sample b 1 Brix 15% 13% 2 Colour Golden Colour Brown Colour 3 Purity 93% 83% Table 5 shows the palm crystal formation. After the cooling of palm syrup was transfer in to different utensils like stainless steel bowl, plastic bowl and mud pot. Tooth picks insert in each sample. Finally the various utensils, was stored at vacuum (55 o C). After the 15 days the palm candy was. Table 5 Candy Formation S.No Sample Utensil used Material used for Storage condition Duration 1 Standard 1 Stainless Tooth Picks Vaccum (55C 0 ) 15 days Steel bowl Room Temperature 1 No clarifier added Stainless Tooth picks Vaccum(55 o c) 15days Palm syrup steel bowl 2 No clarifier added Mud pot Tooth picks Vaccum(55 o c) 15days Palm syrup 3 No clarifier added Plastic Tooth picks Vaccum(55 o c) 15days Palm syrup bowl Candy Formation Well Well candy Well candy Well candy g 20.2g g 12g 12.5g 10g Sample A Sample B 5 0 Reducing sugar Total reducing sugar Sucrose Figure 1: Sample A - Hibiscus added palm candy Sample B - Thespesia added palm candy Available online: March Issue 707

6 Physical properties like ph, Colour, Brix and purity were analyzed in the two samples. Sample A was contain 7.96 Ph brix 13% purity 93% colour of the sample A was golden colour. Sample B was contain 7.66 Ph, brix 14%, purity 83%. Colour of the sample B was brown colour. Chemical properties like, reducing sugar and mineral contents were determined. Sample A was contain reducing sugar 14.5g, Total reducing sugar 23.7 g sucrose 12.5g, calcium 560ms, iron 3.3mg P 1.1 mg. Table ( 6) represents the overall acceptability score of the standard and developed palm candy sample 4 for colour & Appearance, texture, flavour and taste. The overall acceptability scores received from consumers. The Home makers have given higher score (12.99) for developed palm candy (sample 4) compare to the standard (11.96). CONCLUSION: In this study palm candy was developed naturally. It is rich in all nutrients and free from chemicals. It is good for problem relating to breathe like asthma, cold cough, anemia, leprosy, thyroid and high blood pressure. It supports growth of young children, decreases pancreas heat, strengthens heart, and teeth. Palm candy is a natural low glycemic index sweetener which makes it suitable for people who are weight conscious and those who have diabetes. REFERENCE 1. A.O.A.C Official Methods of Analysis. Association of Official Analytical Chemists. 17th ed. Gaithersburg,Maryland, U.S.A. 2. Kovoor A 1983 The palmyrah palm: potential and perspectives. FAO Plant Production and Protection Paper No 52. FAO, Rome. pp Lenget G 1995, Borassus flabellifer - Difference products technology association Birmanie. Journal of Agriculture Tropical e Botanical Application. XXIV (4): Swaminathan, M.S.(2006). palmyra palm. Horticulture science series -8, (editor peter, K.V.), New India Publishing Agency, New Delhi sugar.com/ neera. htm 6. Net/catalog/slides/Palmyra/20 palm.html. Available online: March Issue 708

Study of Flavoured Dahi Incorporated with Banana Extract

J. Environ. Sci. & Natural Resources, 6(1): 153-158, 2013 ISSN 1999-7361 Study of Flavoured Dahi Incorporated with Extract M. S. Islam 1, M. A. Mazed 2, S. Rahman 3 and M. S. Akter 3 1 Department of Animal