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Fruits can be preserved by preparing jam, jelly, squash, candy, etc. Among all these preparations jam is one in which maximum pulp of fruit is used. Jams are one of the most popular food products because of their low cost, all year long availability and organoleptic properties. Hence, an attempt was made to develop value added fruit jams. Amala and apple jam prepared with incorporation of nutritious ingredients (beet ischolar_main powder, deoiled soya meal powder (DOSM), milk powder and watermelon powder) were evaluated to find out the most suitable and highly accepted level of incorporation. The most accepted products were assessed for their nutrient content and were stored to evaluate the shelf-life. The organoleptic evaluation indicated that value added amala and apple jam prepared with incorporation of beet ischolar_main powder, milk powder, watermelon powder and de-oiled soya meal power at the levels of 1, 8, 6 , 5 per cent and 1, 12, 12 and 9 per cent, respectively were significantly higher over the other variations. Due to value addition there was increase in protein (5.85 g/100g), total minerals (0.71 g/100g), calcium (111.5 mg/100g), iron (7.93 mg/100g) and zinc (1.37 mg/100g) content of amala jam. The incorporation of nutrient rich ingredients to apple jam was helpful in increasing its nutrient content significantly. There was increase in protein (10.36 g/100g), total minerals (1.35 g/100g), fibre (0.49g/100g) calcium (175.73 mg/100g), iron (16.68 mg/100g) and zinc (3.57 mg/100g) content of apple jam. It is concluded that nutrient content can be increased by incorporating nutritious ingredient in both the jams.

Keywords

Jam, Beetischolar_main Powder, Deoiled Soya Meal Powder, Milk Powder, Watermelon Powder.

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References

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Shahnawaz, Muhammad, Sheikh Saghir, Ahmed and Nizamani, S.M. (2009). Determination of nutritive values of jamun fruit (Eugenia jambolana). Pakistan J. Nutri., 8(8):1275-1280.

Development of Value added Papaya and Pineapple Jams

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Authors

Anuradha Doke ¹, Asha Arya ¹, Jaishree G. Bhalerao ¹, Rupali S. Shinde ¹

Affiliations
1 Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN

Source

Food Science Research Journal, Vol 8, No 1 (2017), Pagination: 76-82

Abstract

Though fruits are rich in vitamins and minerals exposure to higher temperature during the preparation of jam results in lowering the nutrient content and makes it energy dense food. There is ample scope to enhance nutritional value of jam both quantitatively and qualitatively by the process of value addition with nutritious food ingredients. Hence, an attempt was made to develop value added papaya and pineapple jams. Papaya and Pineapple jams prepared with incorporation of nutritious ingredients (beet ischolar_main powder, deoiled soya meal powder (DOSM), milk powder and watermelon powder) were evaluated to find out the most suitable and highly accepted level of incorporation. The most accepted products were assessed for their nutrient content and were stored to evaluate the shelf-life. The organoleptic evaluation indicated that value added papaya and pineapple jam prepared with incorporation of beet ischolar_main powder, milk powder, watermelon powder and de-oiled soya meal power at the levels of 2, 3, 10 , 10 per cent and 1, 5, 6 and 8 per cent, respectively were significantly higher over the other variations. Due to value addition there was increase in protein (5.41 g/100g), total minerals (0.73 g/100g), calcium (94.93 mg/100g), iron (7.93 mg/100g) and zinc (2.20 mg/100g) content of papaya jam. The incorporation of nutrient rich ingredients to apple jam was helpful in increasing its nutrient content significantly. There was increase in protein (5.4 g/100g), total minerals (1.41 g/100g), calcium (94.2 mg/100g), iron (16.08 mg/100g) and zinc (2.74 mg/100g) content of pineapple jam. It is concluded that nutrient content can be increased by incorporating nutritious ingredient in both the jams.

Keywords

Jam, Beetischolar_main Powder, Deoiled Soya Meal Powder, Milk Powder, Watermelon Powder.

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References

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Gakowska, D., Fortuna, T. and Zagorska W.P., (2010). Physiochemical quality of selected strawberry jams with fructose. Postravinarstvo, 4 (2) : 22.

Girdhari Lal and Siddappa, G.S. (1959). Preservation of fruits and vegetables. Indian Council of Agricultural Research, NEW DELHI, INDIA.

Gopalan, Indira and Mohanram, M. (1996). Fruits. National Institute of Nutrition. Indian Council of Medical Research, Hyderabad. pp. 1-53.

Jain, P.K., Jain Priyanka and Nema, Prabhat K. (2011). Quality of guava and papaya fruit pulp as influenced by blending ratio and storage period. American J. Food Technol., 6 (6) : 507-512.

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Shahnawaz, Muhammad, Sheikh, Saghir Ahmed and Nizamani, S.M. (2009). Determination of nutritive values of jamun fruit (Eugenia jambolana). Pakistan J. Nutr., 8(8):1275-1280.

Estimation of Glycemic Index of Developed Heartdiabocare Functional Snack

Abstract Views :182 | PDF Views:0

Authors

Rupali Shinde ¹, Asha Arya ¹

Affiliations
1 Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN

Source

Food Science Research Journal, Vol 9, No 1 (2018), Pagination: 42-47

Abstract

A functional food might be functional for all members of a population or for particular groups of the population, which might be defined, for example, by age or by genetic constitution. Glycemic index, or GI, measures how a carbohydrate-containing food raises blood glucose. Foods are ranked based on how they compare to a reference food–either glucose or white bread. A food with a high GI raises blood glucose more than a food with a medium or low GI. Hence an attempt was made to develop a functional snack using functional ingredient and to its nutrient content and glycemic index. Results evidenced that moisture, protein and fat content of functional snack were 2.33 per cent, 17.11 per cent an 12.08 per cent, respectively. Dietary fibre content of functional snack was 22.28 per cent. The soluble and insoluble dietary fibre was 3.86 and 18.42 per cent, respectively. The estimated micronutrients were calcium 296.56 mg, iron 7.5 mg, zinc 1.48 mg, copper 0.397 mg and manganese 1.65 mg per 100 g. In vitro protein digestibility of developed functional snack was 82 per cent. The glycemic index value calculated by determining the ratio of area under the glucose response curve for the heartdiabocare snack and the area for the glucose was 26.27 which was categorized as low per the classification of glycemic index. Hence, it can be concluded that though equicarbohydrate portion of heartdibiocare snack was fed to the subjects, the rise in the blood glucose was significantly less which proves that the developed snack being low in GI is suitable for diabetic patients.

Keywords

Glycemic Index, Functional Snack, Heartdiabocare.

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