Kawatra, AshaSavita2019-05-312019-05-312018http://krishikosh.egranth.ac.in/handle/1/5810105986The present study was carried out to develop pearl millet based value added products incorporating jamun seed powder. Developed products included traditional products (chapatti, sev, dalia, upma, namakpra and mathri), bakery & confectionary products (biscuits, bread and donut), extruded products (pasta, vermicelli and noodles) Type I, Type II and Type III products contained 10, 15 and 20 per cent jamun seed powder except for mathri, bread, donut and noodles which contained 5 (Type I), 10 (Type II) and 15 (Type III) per cent jamun seed powder. Products were evaluated for organoleptic acceptability, nutritional composition and shelf life. The protein, fat, ash and crude fiber content of HC 10 variety of pearl millet was found to be 10.77, 5.37, 2.23 and 1.86 per cent, respectively and calcium, phosphorus, iron, zinc and magnesium were 34.17, 219.36, 6.23, 3.23 and 118.53 mg/100g of pearl millet. In vitro protein and starch digestibility was 49.46 per cent and 20.62 mg maltose released/100g, respectively. The phytic acid and polyphenol content was observed as 618.07 and 476.30 mg/100g of pearl millet, respectively. The protein, fat, ash and crude fiber in jamun seed powder was found to be 6.21, 2.87, 2.42 and 5.16 per cent, respectively. Vitamin C content of jamun seed powder was 17.65 mg/dl and antioxidant activity (DPPH scavenging activity) was observed as 79.45 per cent. Jamun seed powder contained 209.43, 98.04, 8.44, 7.74 and 103.09 mg/100g calcium, phosphorus, iron, zinc and magnesium, respectively. The methnol extract of jamun seed powder showed the presence of phytochemicals like flavonoids, glycosides, phytosterols and tannins. The acceptability scores of almost all the products were „liked very much‟ and „liked moderately‟ as adjudged by the panellists using nine point Hedonic scale. The products like chapatti, sev, dalia, upma, namakpara, biscuits, pasta, vermicelli were organoleptically acceptable up to 20 per cent incorporation of jamun seed powder, mathri was acceptable up to 15 per cent of jamun seed powder incorporation and bread, donut and noodles were acceptable up to 10 per cent incorporation of jamun seed powder. Control and Type I products were studied for their nutritional composition (proximate and mineral composition, in vitro digestibility, phytic acid and polyphenols). The calcium, iron, crude fiber and polyphenol content of control products were in the range of 28.82 to 59.16 mg/100g, 3.88 to 7.28 mg/100g, 0.71 to 2.30 per cent and 231.09 to 445.44 mg/100g, respectively which were improved with jamun seed powder supplementation in Type I products as 44.36 to 74.23 mg/100g, 4.24 to 7.35 mg/100g, 0.99 to 2.57 per cent and 244.26 to 456.94 mg/100g, respectively. The fat and phytic acid content of control products were 3.33 to 28.63 per cent and 341.33 to 592.23 mg/100g, respectively which were reduced after supplementation in Type I products as 3.17 to 26.21 per cent and 328.56 to 533.46 mg/100g, respectively. All the stored products (sev, namakpara, mathri, biscuits, pasta, vermicelli and noodles) were organoleptically acceptable almost up to three months. Chemical analysis indicated that the fat acidity and peroxide value in all the stored products was increased significantly at the end of storage period. All Types of products showed significant increase in fat acidity and peroxide values at the end of storage period but the values did not exceed the normal range. Thus, jamun seed powder can successfully be incorporated in millet based recipes to develop organoleptically acceptable value added products having a shelf life up to 90 days.ennullThesis