DEVELOPMENT OF VALUE ADDED PRODUCTS FROM JAMUN BLENDED WITH AVOCADO AND SWALLOW ROOT (NANNARI)
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Date
2016-08
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University of Horticultural Sciences, Bagalkot (COLLEGE OF HORTICULTURE, BANGALURU)
Abstract
Jamun (Syzygium cuminii L.) is an important underutilized fruit with array of medicinal properties. Various value added products are prepared from jamun including blending of juice with other fruits and herbs to produce health drinks. In this experiment, jamun juice was blended with avocado and nannari at various levels. The blended products was studied for various physico-chemical and sensory qualities. The TSS, pH and total sugars were found to have increased during storage and anthocyanin, ascorbic acid and antioxidant content were decreased. Among all the blended RTS treatments, highest pH 4.50 was observed in J1S1R1 [(10 ml juice), (65 % jamun, 30 % avocado, 5 % nannari) and sugar]. While, maximum TSS (17.60 oB), ascorbic acid (24.72 mg 100g-1), higher retention in anthocyanin content (11.80 mg 100ml-1), total antioxidants (56.00 %) and total sugars (13.42 %) was found in J3S2R2 [(16 ml juice), (80 % jamun, 15 % avocado, 5 % nannari) and honey]. The organoleptic evaluation revealed that J3S1R2 [(16 ml juice), (80 % jamun, 15 % avocado, 5 % nannari) and sugar] is the best combination. Among blended syrup treatments, maximum TSS (68.15 oB), pH 4.32, ascorbic acid (23.76 mg 100g-1), higher retention in anthocyanin content (23.71 mg 100ml-1), total antioxidants (49.33 %) and total sugars (56.08 %) was found in J3S2R2 [(50 ml juice), (80 % jamun, 15 % avocado, 5 % nannari) and honey]. The best organoleptic score was given to J3S1R2 [(50 ml juice), (80 % jamun, 15 % avocado, 5 % nannari) and sugar] combination.