Colour of the food is the first consideration for quality evaluated by consumers. This paper is aimed to evaluate the colour as to define criteria for differentiation of fresh and one year old flour samples. Kithul flour ...

Kithul (Caryota urens) flour is a good ingredient for food applications having considerable gelling property. The objectives of this study were to analyze the proximate composition of Kithul flour and study differences ...

The aim of the present study is to compare gelatinization properties and colour attributes of modified Klthul (Caryotaurens) flour with thrree different modification methods to find out the suitability as a new modified ...

This study search for underutilized flour source obtained from Kithul (Caryota urens) trees in Sri Lanka which is potentially valuable as food ingredient for the industry. The aim of this paper is to discuss the Physico-chemical ...

This paper describes comparison of physicochemical characterization of flour obtained from Tapped & Non-Tapped Kithul (Caryota urens) trees in Kandy, Sri Lanka. The protein content of tapped and non-tapped flour was 1.10%and ...

Kithul (Caryota urens) flour has great gelling properties compared to other flour from plant sources. The colour of flour samples collected from five main Kithul growing districts, namely Rathnapura, Kegalle, Kandy, ...

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