DEVELOPMENT OF BEVERAGES FROM WILD JAMUN(Syzygium cumini L.)
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Date
2019-10
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UHF,NAUNI
Abstract
ABSTRACT
The present studies entitled“Development of beverages from wild jamun(Syzygium cuminiL.)”
were conducted during 2018-19 in the department of Food Science and Technology, Dr. Yashwant
Singh Parmar University of Horticulture and Forestry, Nauni, Solan, (HP). Wild jamun is a minor fruit
growing in certain pockets of Himachal Pradesh that can be of great importance because of its higher
antioxidants, colour pigments and other quality parameters along with medicinal properties. So, to
exploit its wide quality parameters present studies were carried out for the development of various
beverages which can be exploited on commercial scale in the state for itsproper utilization. Wild jamun
fruits were subjected to various physical and chemical juice extraction methods due to high pectin
content in the fruit pulp. Juice was extracted by hot pulping without crushing followed by enzyme
treatment (Pectinase @ 0.08per cent and 90minutes holding time at 50˚C temperature)was found to be
the best method for the juice extraction from its fruit. Best quality beverages without the addition of
colour and flavour were prepared viz; drink by keeping juice 16 per cent, 12˚B TSS and 0.30 per cent
acidity; squash by keeping 35 per cent juice, 40 ˚B TSS and 1.20 per cent acidity; appetizer bykeeping
35 per cent juice, 45˚B TSS and 1.20 per cent acidity along with spice extract and syrup bykeeping 30
per cent juice, 65˚B TSS and 1.50 per cent acidityfrom its juice. Although all the products after packing
in glass and PET containers could be stored successfully in refrigerated storage(4-7˚C) for six months.
However, quality of the products packed in glass bottles was retained better in refrigerated storage
conditions as compared to the polyethylene teraphthalate (PET) stored in ambient temperature
conditions (18 – 22 ˚C). The cost of the products prepared from wild jamun fruit juice was comparable
to the cost of the similar products in themarket. Hence, wild jamunfruit can successfully beutilized for
the production of good quality and nutritionally enriched products with remunerative cost on
commercial scale.
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