Development of Instant Pudding Mix Incorporated with Palmyrah (Borassus flabellifer) Boiled Seed Shoot Flour

Abstract

An experiment was conducted to develop instant pudding mix incorporated with boiled Palmyrah seed shoot flour. This study was carried out to produce a value added product with the incorporation of boiled Palmyrah seed shoot flour. Combination of boiled Palmyrah seed shoot flour and corn flour, milk powder, cane sugar, seaweed extract, table salt (NaCl), vanilla, and food colouring was used as ingredients for the product formulation. Product was formulated step by step by changing one ingredient while others maintaining as same in each step. Experiments were done in five steps, and sensory ^valuation was conducted in each step with untrained panelists using 9 hedonic scale methods. Friedman test and Turkey's test was used to select the best percentage of ingredient that could be added in instant pudding mix. Final product was formulated with 29.25% of milk powder, 11.37% of boiled Palmyrah seed shoot flour, 2.34% of corn flour, 54.17% of cane sugar, 1.08% of table salt, 1.35% of sea weed extract, 0.22% of vanilla, and 0.22% of food colour. Water was added to prepare pudding in the ratio of 81%:19%, water: pudding mix. As determined protein, fat, total sugar, reducing sugar, starch and ash content, pudding mix contained 7.09% , 7.37%, 65.26%, 7.28% and 3.13%, respectively.