Description
The study showed antioxidants activity of Caryota urens flour, estimated as free radical scavenging activity, metal ion chelating capacity, electron-donating reducing power, and oxygen radical absorbance capacity providing some scientific information for traditionally claimed health benefits. It also contains phenolic and flavonoid compounds. Caryota urens flour contains very low anti-diabetic properties. Further, it was found that there’s a marked difference in antioxidant properties in boiled Caryota urens flour. Because of the high necessity due to the number of industrial applications, a huge demand for a few well-known plant-based gelatinizing agents in food manufacturing. Therefore it is creating a requirement on new sources for the continuous supply as a commercially viable source for this requirement. The aim of the work reported herein is to undertake a comprehensive investigation on the better formulation and chemical properties of a fruit-based dessert using flour obtained from Kithul (Caryota urens) tree as introducing gelling agent for the food industry has succeeded with the results of both sensory and proximate evaluation. It has reported 262.28 Kcal/100g of energy with low fat and low total soluble solids.
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