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The sour flavor of bilimbi is extracted by PKRU Food Scientists to make healthy meals.
As part of the university's plan for the development of the Andaman provinces, food scientists from the Home Economics Program in the Faculty of Science and Technology at Phuket Rajabhat University (PKRU) worked with students and locals in the Kapong District of Phang Nga Province to create and implement healthy menu options for bilimbi.
In an effort to address the issue of overflew bilimbi in the community, Assistant Professor Nat Anisong of the Home Economics Program has devised a project to create healthy food using the fruit. One of these dishes is bilimbi powder, which can be utilized even when bilimbi season is over. The distinctively sour flavor of bilimbi powder makes it ideal for use in seasoning a wide range of dishes.
Bakeries that use bilimbi as an essential ingredient provide a wider variety of sweet delights, such as spicy and salty cookies and bilimbi fudge cake.
One great product that exemplifies the principles of zero waste management and the circular economy is bilimbi jelly, which is made with a lot of fiber from the squeeze-out residue.
Community development includes five dimensions that can be addressed through the application of food science knowledge and expertise. These dimensions include academic development (making the community a center for bilimbi learning and development), environmental development (creating new menu items from left-over bilimbi), commercial development (selling products made from bilimbi), social development (establishing community participation), and economic development (generating household income).
