Optimization of Juice and Total Soluble Solids Concentration for the Preparation of Wild Jamun Syrup: Effect of Packaging Materials and Temperature Conditions on Nutritional Quality during Storage
Kanchan Bhatt *
Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh 173230, India.
N. S. Thakur
Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh 173230, India.
Hamid .
Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh 173230, India.
Abhimanyu Thakur
Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh 173230, India.
Chetna Sharma
Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh 173230, India.
*Author to whom correspondence should be addressed.
Abstract
Jamun (Syzygium cumini L.) is a wild fruit with major importance due to its antioxidant activity, anthocyanins content and exotic taste besides high medicinal value. This fruit is known for its antidiabetic properties as its seeds contain glucoside “Jamboline”. Due to its perishable nature and neutraceutical importance present studies have been conducted for the preparation of syrup. Various TSS (65 and 70 °B) and juice (25, 30, 35 and 40%) ratios have been attempted to optimize proper syrup combination. The two packaging materials i.e. glass and PET (Polyethylene terephthalate) bottles were used to pack jamun syrup prepared by the best selected combination and stored for 6 months under ambient (18-22°C) and refrigerated temperature conditions (4–7°C). Based on organoleptic and some physico-chemical characteristics, syrup prepared with 35% jamun juice, 65°B TSS and 1.50% acid was considered best among 8 different treatment combinations of juice and TSS. Jamun syrup could be stored safely for a duration of six months under both the ambient and refrigerated conditions without much difference in various quality parameters. Nevertheless, both PET and glass bottles have been considered appropriate as packaging material, with reasonably fewer changes taking place in glass bottles kept in refrigerated conditions.
Keywords: Antidiabetic fruit, glass, jamun, PET, refrigerated conditions, syrup.