Development and quality evaluation of crush and syrup from jamun (Syzygium cumini L.)
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Date
2008
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CCSHAU
Abstract
The present investigation entitled “Development and quality evaluation
of crush and syrup from jamun (Syzygium cumini L.)” was carried out with the
objectives to standardize processing technology for crush and syrup 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
(6.03 g), pulp weight (4.13 g/fruit) and stone weight (1.84 g/fruit), respectively.
Chemical constituents of jamun fruits such as total soluble solids, total sugars and
reducing sugars were found to be 9.73%, 5.74% and 4.66%, whereas acidity, pectin,
anthocyanin and total phenols were analyzed to be (1.26%), (1.13%), (149 mg/100 g)
and (277 mg/100 g), respectively.
Bibliography
Chemical constituents of jamun crush and syrup were analyzed just after
processing at monthly interval during three months storage period. Jamun crush with 35
per cent pulp, 55 per cent TSS and 1.0 per cent acidity was highly acceptable (7.60)
followed by crush with 35 per cent pulp, 55 per cent TSS and 1.2 per cent acidity
(7.57). Jamun syrup with 45 per cent pulp, 68 per cent TSS and 1.0 per cent acidity was
highly acceptable (7.77) followed by crush with 45 per cent pulp, 68 per cent TSS and
1.2 per cent acidity (7.71).
Acceptability of jamun crush and syrup decreased significantly with
increase in storage period, however, organoleptic scores of both the beverages remained
above the acceptable level even after three months of storage. Total soluble solids, total
and reducing sugars increased significantly, whereas acidity, anthocyanin and total
phenols of jamun crush and syrup decreased significantly during three months storage
period. In crush cost of production was maximum (Rs. 26.54/l) in recipe with 35 per
cent, 55 per cent TSS and 1.2 per cent acidity and minimum (Rs. 23.21/l) in recipe with
25 per cent pulp, 55 per cent TSS and 1.0 per cent acidity. In syrup, cost of production
was maximum (Rs. 35.07/l) in recipe with 45 per cent pulp 68 per cent TSS and 1.2 per
cent acidity and minimum (Rs. 29.34/l) in recipe with 25 per cent pulp, 68 per cent TSS
and 1.0 per cent acidity.
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Keywords
Rice, Planting, Biological phenomena, Reloidogyne graminicola, Bacteria, Vegetative propagation, Sowing, biological development, Diseases, Mustard