Development and quality evaluation of spread and sauce from jamun (Syzygium cumini L.)

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dc.contributor.advisorGehlot, Rakesh
dc.contributor.authorYadav, Rashmi
dc.date.accessioned2016-11-17T14:39:11Z
dc.date.available2016-11-17T14:39:11Z
dc.date.issued2009
dc.description.abstractThe present investigation entitled “Development and quality evaluation of spread and sauce from jamun (Syzygium cumini L.)” was carried out with the objectives to standardize processing technology for spread and sauce from jamun and also to evaluate quality of the products during storage. Fresh jamun fruits were analyzed for different physico-chemical parameters. Data show that jamun fruit had an average fruit weight (6.12 g), pulp recovery (75%), moisture (87%), total soluble solids (9.44%), total sugars (5.86%), reducing sugars (4.76%), acidity (1.25%), anthocyanin content (144 mg/ 100 g) and total phenols (272 mg/ 100 g). Chemical constituents of jamun spread and sauce were analyzed just after processing at monthly interval during three months storage period. Jamun spread prepared with 1 kg pulp, 650 g sugar and 4 g salt was found most acceptable (8.27) followed by its spread prepared with 1 kg pulp, 650 g sugar and 6 g salt (8.15). Jamun sauce prepared with 1 Kg pulp, 150 g sugar and 20 g salt was found most acceptable (8.33) followed by its sauce prepared with 1 Kg pulp, 150 g sugar and 15 g salt (8.15). Acceptability of jamun spread and sauce decreased significantly with the increase in storage period, however, organoleptic scores of both the products remained above the acceptable level even after three months of storage. Total soluble solids, total and reducing sugars increased significantly, while acidity, anthocyanin and total phenols of jamun spread and sauce decreased significantly with the increase in storage period. In jamun spread, cost of production was minimum (Rs. 62.34/kg) in S700X6 (1 kg pulp, 700 g sugar and 6 g salt) and maximum (Rs. 63.54/kg) in S600X4 (1 kg pulp, 600 g sugar and 4 g salt). Cost of production of jamun sauce was minimum (Rs. 54.21/kg) in S150X20 (1 kg pulp, 150 g sugar and 20 g salt) and maximum (Rs. 54.84/kg) in S100X15 (1 kg pulp, 100 g sugar and 15 g salt).en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/86103
dc.language.isoenen_US
dc.publisherCCSHAUen_US
dc.subFood Science and Technology
dc.subjectStorage, Fruits, Sugar, Flavourings, Acidity, Productivity, Food preservation, Vegetables, Reducing sugars, Beveragesen_US
dc.these.typeM.Sc
dc.titleDevelopment and quality evaluation of spread and sauce from jamun (Syzygium cumini L.)en_US
dc.typeThesisen_US
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