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.)
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Creator |
LAKSHMI, R
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Contributor |
RANGANNA, B
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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. |
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Date |
2016-12-07T09:17:01Z
2016-12-07T09:17:01Z 2012-08-08 |
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Type |
Thesis
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Identifier |
TH-10292
http://krishikosh.egranth.ac.in/handle/1/89364 |
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Language |
en
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Format |
application/pdf
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Publisher |
University of Agricultural Sciences GKVK, Bangalore
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