Assessment of antioxidant and functional properties of Jamun (Syzygium cumini L.)

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dc.contributor.advisorRanote, P.S.
dc.contributor.authorKapoor, Swati
dc.date.accessioned2016-09-30T14:52:34Z
dc.date.available2016-09-30T14:52:34Z
dc.date.issued2014
dc.description.abstractThe investigation was carried out to assess the antioxidant and functional properties of jamun, optimization of the supplementation levels of jamun powder in various food products namely pear juice, papaya fruit bar, extruded snacks and chapatti and to investigate the shelf life of jamun supplemented products. The physico-chemical and bioactive analysis showed that jamun powder was a good source of crude fibre, ash, anthocyanins and total phenolic content. Freeze dried jamun powder retained better bioactive compounds and had 44.27, 17.53, 13.35 and 5.75 per cent higher ascorbic acid, anthocyanins, total phenols and antioxidant activity, respectively as compared to hot air dried jamun powder. Optimum supplementation level of jamun powder in the products was selected on the basis of sensory evaluation and could be supplemented up to 4, 5, 10 and 3 per cent in pear juice, papaya fruit bar, extruded snacks and chapattis, respectively. Color analysis revealed lower L*, b* and higher a* values for all the jamun powder supplemented products as compared to control except papaya fruit bar where a* values decreased. Blending of jamun powder with pear juice, papaya fruit bar, extruded snacks and chapattis, enhanced bioactive components and per cent increase in antioxidant activity was 18.13, 56.41, 96.55 and 32.08, respectively than control samples. Supplemented pear juice showed higher mean values for titratable acidity (0.33 %), reducing sugars (7.97%, dextrose) and total sugars (10.37%, dextrose) as compared to control. For supplemented papaya bar slightly lower mean values were recorded for moisture (19.45%), TSS (76.26˚B), reducing sugars (22.23 %, dextrose) and total sugars (63.35%, dextrose) as compared to control. Not much variation was observed in total ash, crude fibre and crude protein content of control and supplemented samples. Decrease in expansion ratio, water absorption index and increase in bulk density, hardness and water solubility index was observed in supplemented extruded snacks. After supplementation with jamun powder, ash content increased by 4.31 per cent and fibre content increased by 5.82 per cent in chapattis. Freeze dried jamun powder supplemented chapattis were softer than chapattis supplemented with hot air dried jamun powder. Negligible effect of drying method and storage period on total ash, crude fibre and crude protein content of the jamun powder supplemented products was observed during 6 months of storage. During storage period, all the bioactive compounds and antioxidant activity decreased significantly (p≤0.05) in control and supplemented samples. Storage studies showed that jamun powder supplemented products could be stored safely at ambient temperature without significant changes in sensory attributes. All the jamun powder supplemented products were microbiologically safe during entire storage period. The products supplemented with freeze dried jamun powder were found nutritionally superior in terms of bioactive compounds and antioxidant activity as compared to hot air dried jamun powder supplemented products.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/79597
dc.language.isoenen_US
dc.publisherPunjab Agricultural Universityen_US
dc.subFood Science and Technology
dc.subjectJamunen_US
dc.these.typePh.D
dc.titleAssessment of antioxidant and functional properties of Jamun (Syzygium cumini L.)en_US
dc.typeThesisen_US
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