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POST HARVEST STORAGE AND VALUE ADDITION OF JAMUN FRUITS (Syzygium cumini L.)

KrishiKosh

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Title POST HARVEST STORAGE AND VALUE ADDITION OF JAMUN FRUITS (Syzygium cumini L.)
 
Creator LAKSHMI, R
 
Contributor RANGANNA, B
 
Description An investigation of jamun fruit (Syzygium cumini L.) was carried out to address
its storage and value addition. The harvested jamun fruits were packed in three packages
(poly ethylene (300G), poly propylene (300G) and PET jars and stored in three different
temperatures for shelf-life study.
Fresh fruits were successfully stored up to 42 days in 8-10°C, 28 days at 15-16°C
and 7 days in ambient temperature. Jamun fruits were further processed to develop dairy
based products, namely, jamun shrikhand, jamun yoghurt and jamun lassi. While
optimizing process for jamun fruit shrikhand, pulp blending was standardized at 40%
with sugar at 35%. Yoghurt (set and stirred) with five different fruit pulp levels (6, 7, 8, 9
and 10%) were evaluated for sensory quality. Among them 9% pulp sample secured the
highest score for all sensory attributes. The lassi developed at 7.5% jamun pulp scored
highest sensory values for overall acceptability for sweetened and masala lassis.
Sensory and pH analyses demonstrated that jamun shrikhand was safe up to 25
days storage, set and stirred yoghurts for 21 days each and up to 25 days for jamun fruit
sweet and masala lassis at 4±1oC temperature. The microbial analysis showed complete
absence of coliforms in all the developed products.
The cost economics of the developed jamun products, namely, jamun shrikhand,
set yoghurt, stirred yoghurt, sweetened lassi, salt lassi and masala lassi, showed higher
cost benefit ratios of 1:2, 1:1.52, 1:1.13, 1:1.68, 1:1.82, and 1:1.73, respectively. The
developed value added products have the technology and economic potential for
commercialization in the food processing industry.
 
Date 2016-12-07T09:17:01Z
2016-12-07T09:17:01Z
2012-08-08
 
Type Thesis
 
Identifier TH-10292
http://krishikosh.egranth.ac.in/handle/1/89364
 
Language en
 
Format application/pdf
 
Publisher University of Agricultural Sciences GKVK, Bangalore