**17.3 Toddy**

**15. Extraction of pulp from palmyra palm**

*Bioactive Compounds - Biosynthesis, Characterization and Applications*

**16. Preparation of palm spread**

varied.

**Figure 2.**

**218**

*Structure of flabelliferrin.*

**17.1 Palm sugar**

and dried and powdered to store.

Fully ripened fruits obtained from the palm are washed, peeled and pulp is to be extracted manually by rubbing with the traditional Palmyra extractor. Additional water was used in the proportion of 1:1 ratio to extract the pulp which is adhered to the seeds. Heat treatment (70°C for a period of 10 min) was given to the pulp to obtain maximum pulp recovery [15]. Then the pulp is sieved to remove the fibrous material.

The best recipe for preparing palmyrah palm spread (pulp-1 kg, sugar-1 kg, skimmed milk powder-100 g, small cardamom-4 number citric acid-5 g) for the preparation of palm with good Total Soluble Solid (TSS) and acidity. For the preparation of palm spread, extracted pulp is mixed with other ingredients, heated at

material was removed from heat, filled into broad mouth sterilized glass bottles,

Palmyrah fruit pulp consists of 75–80% moisture and the main components are carbohydrates. It also contains free amino acids like lysine, aspartate and glutamate. The main digestible carbohydrates found in palmyrah fruit pulp are sucrose, glucose and fructose. The content of carotenoids (beta carotenes) found but they

Flabelliferrins (steroidal saponins) are reported to be the compounds which are

Palm sugar can be used as a substitute for cane sugar*.* To prepare palm sugar *neera* is strained through wire mesh to make the *neera* free from debris and it is boiled in an alloy vessel. *Neera* is boiled uniformly and the liquid is allowed to cool all the sediments have to be removed. Clarification is carried out by adding triple super phosphate to form insoluble calcium calcium phosphate as it react with the lime which is already present. Later it is heated to a temperature of 110°C for 2 hours until it reach honey like consistency then allowed to cool and passed through a crystallizer. After forming sugar crystals, it is centrifuged to collect sugar

responsible for the cause of bitterness in palmyrah fruits. A wide range of flabelliferrins were reported which act as anti-microbial properties. The term

flabelliferrin was coined from specific word flabellifer (**Figure 2**).

capped, labeled and stored at both room and refrigerated temperature.

Brix. Then cooked

low flame with continuous stirring till the TSS reaches 65–68<sup>o</sup>

**17. Bio active components in palmyrah fruit pulp**

Toddy is formed as a result of fermentation of neera/sap by wild yeasts and bacteria, which come into contact with the sap after tapping. This is an uncontrolled natural fermentation by number of different strains of yeast and bacteria. The alcohol content in naturally fermented toddy is reported to be 5%. But fermentation of palmyrah sap by using pure yeast culture gives about 7.8% alcohol content under laboratory conditions. The major sugars that are present in partly fermented toddy is sucrose, glucose and fructose but these will be gradually converted into ethyl alcohol during the process of fermentation [16].

#### **17.4 Wine**

Unfermented sap (*neera*) is sterilized which can be fermented with suitable strains of yeast to obtain palmyrah wine. Sweet toddy having a pH of 6–7, is sterilized and inoculated with good yeast that produces a very clear straw coloured wine. The alcohol strength increases by adding extra sugar to the sap. The wine prepared by this method is pleasant to drink which mask the specific characteristic toddy flavour and distinctive sour taste of the acids present in toddy [17].
