Value addition for palmyra palm tender fruit endosperms through thermal processing

The objective of the study was to extend the shelf life of Palmyra palm tender endosperms through canning as there is a constant demand in domestic and international markets. Palmyra palm Tender Fruit Endosperm (PTFE) is a delicacy, highly perishable and seasonal. Canning the tender fruit endosperms of Palmyra palm at 121.1°C at 15 psi, extended the shelf life period up to 6 months. Canning is one such promising technology that will fetch income to farmers who rely on seasonal earnings and obviously improve their food security. Various physico-chemical parameters such as, viscosity, colour properties, textural properties, moisture content and water activity and sensory studies, microbial analysis were determined throughout the storage period and found all comparable with freshly harvested endosperms. Overall acceptability score in sensory analysis was7.9±0.788 which was a good score in comparison with fresh ones. Microbiological quality was analyzed at different time intervals for commercial sterility. Total viable counts were 0.45±0.02 on 0^thd, 0.51±0.02 on 60^thd, 0.48±0.02 on 120^thd and 0.47±0.02 on 180^thd. Clostridium spp, Staphylococcus, Salmonella and coli forms were absent throughout the study period and therefore fit for consumption.