Soffi CheriyanHema, S RKAU2019-05-102019-05-101997171226http://krishikosh.egranth.ac.in/handle/1/5810102737PGThe present study entitled "Development, diversification and Shelf life of jamun (Eugenia jambolana.L) based products" was undertaken to study the suitability of jamun fruit in processing into acceptable beverages. Product diversification through blending with suitable fruits was also attempted by ascertaining the organoleptic, nutritional and shelf life qualities and the consumer acceptance and preference of the developed products. Jamun, an indigenous fruit having attractive colour and excellent taste along with therapeutic value is not utilised by the processing industry. Hence in this trial for product development, jamun based plain and mixed squashes and ready to serve beverages combining grapes and watermelon were attempted. For wine preparation, jamun alone and blending the fruit with grapes and west Indian cherry was attempted for diversification. For standardisation of squash, the "hot break" method was confirmed to be the ideal juice extratioin procedure and for clarification of juice addition of gelatin was identified as the best method. In the case of RTS beverages, the formula with 25 per cent juice was liked most. For wine, the procedure with 1:1 pulp and water ratio and addition of hot water to must produced jamun wine with better quality. For blended squashes and RTS beverages, the most acceptable ratios identified for jamun-grape mix and jamun- watermelon mix were 1:1 and 3:1 respectively. Similarly, for blended wines the best ratios were 1:1 for jamun-grapes and 3:1 for jamun-West Indian cherry combination. The chemical composition of the products were found to be equivalent to the level of similar accepted items. The organoleptic qualities of the standardised jamun products proved to be appreciable and comparable to the sensory attributes performed by these products form grapes in many aspects. Jamun wine excelled in quality comparison with grape wine. The products were also observed to satisfy the FPO requirements. The cost analysis of the products revealed that expense for production of jamun beverages was lowest and wine was identified as the cheapest item among the three beverages prepared from jamun alone. The fruit product yield ratio when calculated indicated that yield from jamun fruit was second only to grapes. More over considering the under exploited situation of jamun, this factor need not be taken into account. Consumer acceptance study on jamun beverages disclosed the comparable acceptability performance of plain jamun and its grape combination with that of plain grapes for squash and RTS beverages. Meanwhile consumers preferred plain jamun wine than grapes. Preference ranking of jamun beverages revealed that wine was preferred most followed by RTS beverage and squash. The products developed were assessed periodically for its shelf life performance on chemical, microbial and organoleptic changes. A slight increase in acidity, total sugar and TSS and a decrease in pH was observed in squashes upon 8 months of storage. The acceptability of squashes were also adequately preserved even with the slight decrease observed for colour, taste, flavour and appearance. Negative results were obtained on microbial examination. The evaluation of RTS beverages for 5 weeks revealed its stability with respect to chemical constituents. The organoleptic qualities of RTS beverages during storage period showed slight reduction in score values in most quality attributes except clarity. No organisms were detected in microbial examination except in watermelon RTS which showed an onset of infestation with yeast by the fifth week of storage. Storage for 8 months revealed an increase in acidity and alcohol content in wine with a decrease in sugar level. Storage favoured all sensory attributes of wine. The products also confirmed its safety as per the microbial examinations conducted. Jamun, being less expensive than grapes has proved to be an ideal substitue to grapes with the resultant product showing comparable qualities. But the neglectful attitude towards this crop available in the rural belt and the barrier of its ready market availability has deterred the fruit processing industry from extracting the untapped potential of this versatile fruit. Therefore prospective farmers should be made to understand the nutritive value, commercial viability and the ease with which it can be grown, in order to maintain jamun orchards in lands, which would otherwise be barren, thereby availing them a seasonal income.ennullThesis