Journal of Food Research; Vol. 11, No. 3; 2022 ISSN 1927-0887 E-ISSN 1927-0895 Published by Canadian Center of Science and Education 36 Formulation and Senso-chemical Evaluation of Palmyrah Palm (Borassus flabellifer L.) Based Value-added Products Md. Mehedi Hasan 1 , Md Ahiduzzaman 1 , Md. Nahidul Islam 1 , Md. Amdadul Haque 1 & Md. Mofazzal Hossain 2 1 Department of Agro-Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur-1706, Bangladesh 2 Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur-1706, Bangladesh Correspondence: Md Ahiduzzaman, Department of Agro-Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur-1706, Bangladesh. Tel: +880-155-249-5532. E-mail: ahid.agp@bsmrau.edu.bd Received: March 14, 2022 Accepted: July 16, 2022 Online Published: July 20, 2022 doi:10.5539/jfr.v11n3p36 URL: https://doi.org/10.5539/jfr.v11n3p36 Abstract Palmyrah palm (Borassus flabellifer L.), a member of the Arecaceae family, is a tree with a variety of uses, including food, beverage, fiber, medicinal, and timber. Unfortunately, commercial applications for the nutritionally rich pulp of ripened palm are limited. The current study was conducted to develop a technology for the preparation of a value-added products from palm and to evaluate them in terms of chemical composition, sensory properties, and microbial quality during refrigerated storage. This study resulted in the creation of a palm toffee product with optimal levels of ingredients such as palm pulp, sugar, fat, cream, glucose, and skimmed milk powder. Three palm- based toffees were selected based on the analysis and they were compared with a control sample. The results of the physicochemical analysis revealed that fresh toffees had an average moisture content of 9.79%, ash content of 3.5-6.15%, fat content of 8.20-29.70g, titrable acidity of 0.27-0.49%, total sugars of 78.26-79.66%, reducing sugar of 46.12-49.90%, and ascorbic acid content of 5.330-3.553 mg/100g, ß–Carotene of 20-133 mg/100g. Na, Mg, K, Ca, Zn, and Fe were identified as abundant minerals in prepared toffees. On a 9-point hedonic scale, the mean color, taste, flavor, texture and overall acceptability score for selected three toffees were 6.9-7.8, 6.6-8.4, 7.0-8.1, 7.1-8.0, and 7.2-8.4, respectively. According to the storage study, reducing sugars and total sugars increased with the increase in storage period, while moisture content, ascorbic acid, and total acidity decreased. The toffee is a contribution to the value-added food product development from a traditional fruit in Bangladesh. Keywords: palmyrah palm, palm toffee, calorific value, sensory assessment, microbial studies Highlights: • Value added food products from indigenous fruit was prepared • Nutritional quality of the processed products was assessed • Produts were preserved at room temperature and storage potential was evaluated 1. Introduction Palmyrah palm (Borassus flabellifer L.) is a dioecious plant found in Bangladesh, India, Sri Lanka, Malaysia, and the Philippines (Morton, 1988). The fruit pulp of Borassus flabellifer has been used in traditional dishes, and the sap has been used as a diabetic sweetener (Gummadi et al., 2016). Palmyrah pulp is nutritionally important and there is a scope of value addition as it is an under explored fruit (Rao et al., 2021). The sugary, dense, and edible orange-yellow mesocarp pulp of ripe fruit is rich in vitamins and minerals. Bitter flabelliferrins, which are steroidal saponins, are also found in Borassus (Sandhya and Kalaiselvam, 2020). Soft drinks, jam, toffee, delectable foods, and sweets can all be made from fruit pulp (Jaya and Das, 2003). The processing and commercialization of these products, however, are still in their early stages. Palmyrah palm, also known as “taal” in Bangladesh. Additionally, it is known as the "tree of life," and it has a wide range of applications, including food, beverage, fiber, medicine, and timber (Peter, 2008). It is easily cultivated and can be found growing in the wild, agricultural fields, and on rare occasions, wastelands. For centuries, the palmyrah palm has been used traditionally to produce fresh juice (sweet toddy), fermented drinks (toddy, wine, and arak), syrup (honey), brown sugar (jaggery), and refined sugar (Somasekharan Nair Rajam et al.,