Abstract:
Tropical almond (Terminalia catappa L.) kernels are a highly nutritious yet underutilized resource in Sri Lanka,
despite their rich content of protein, healthy lipids, minerals, and bioactive compounds. Limited consumer
awareness, processing difficulties, and a lack of value-added products have hindered their commercial potential.
This study was conducted to develop two value-added snack products: sugar-coated and savory tropical almonds,
and to evaluate their nutritional, physicochemical, functional, and shelf-life characteristics under different
packaging conditions. Sugar-coated almonds were formulated using 30%, 40%, and 50% (w/w) sugar levels, while
savory almonds were developed using 5%, 7.5%, and 10% (w/w) spice mixtures. Sensory evaluation indicated that
the formulation containing 40% (w/w) sugar in the sugar-coated almonds and 7.5% (w/w) spice in the savory
almonds received the highest overall acceptability scores. Proximate analysis revealed that savory almonds had
the highest protein (39.60 ± 1.87%), fat (78.00 ± 4.21%), and fiber (7.15 ± 0.65%), which was attributed to the
composition of the coating mixture. Sugar-coated almonds exhibited a lower peroxide value (5.70 ± 0.64 meq/kg),
indicating better oxidative stability. Among functional properties, sugar-coated almonds showed higher
antioxidant activity (30.04 ± 3.46 mM Trolox/g) while savory almonds demonstrated the highest flavonoid content
(4.13 ± 1.06 mg QE/g). Shelf-life evaluations were conducted over 12 weeks using paper zip-lock pouches and zip
lock pouches with an inner aluminium foil layer, with or without silica gel, to assess changes in color, moisture
content, pH, water activity, and microbial growth. Results indicated that packaging with an inner aluminium foil
layer, combined with silica gel, provided the best protection, maintaining product quality and minimizing
microbial growth throughout storage. Overall, the study demonstrates that value addition through sugar-coated
and savory tropical almond snacks can significantly improve the usability and marketability of this
underexploited nut, offering promising opportunities for commercial production and rural entrepreneurship.
