Year: 2018 | Month: August | Volume 11 | Issue 4
Effect of Debittering on the Physical and Chemical Properties of Palmyrah Young Shoots Flour
DOI:10.30954/0974-1712.08.2018.1
Abstract:
Palmyrah young shoot is rich in starch and fibre, which is helpful in controlling various diseases especially diabetic. Regular consumption of this flour increase the body strength, reduce hunger and incorporation of it in other foods would positively reduce the malnutrition. However, presence of bitter compounds (flabelliferin or steroidal saponin) limited its consumption rate. Very few studies are carried out in this area and hence the present study was aimed to remove the bitter compounds by aqueous extraction and to evaluate the effect of debittering on changes of palmyrah young shoot flour. The starch and fiber content were dramatically increased and phenolic and saponin contents significantly decreased in debittered flour (DBF) than raw flour (RF). In addition, the color value ‘L’ value increased whereas ‘a’ and ‘b’ value decreased in DBF. The debittered flour had good thickening and gelling properties, which can sustain the use of debittered palmyarh flour in food industries.
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