International Journal of Processing and Post harvest Technology

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Process Standardization and Storage Studies of Jamun-Mango Bar


Affiliations
1 College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
     

   Subscribe/Renew Journal


The experiment was designed to investigate the influence of addition of mango pulp at various levels in preparation of jamun-mango bar and effect of different packaging materials and storage conditions on quality. Results indicated that addition of 20 per cent mango pulp can be improved the sensory quality of jamun bar with respect to taste and texture. Efforts were also made to prepare bar using different types of sugars and no significant effect on acceptability of product by changing type of sugar. The storage study revealed that moisture content was decreased continuously with storage. Maximum moisture loss was from samples stored in butter paper and minimum in samples stored in polyethylene in PET bottles. The T.S.S. was increased slightly during storage in all the packaging materials. The total sugars were found to be decreased consistently with increase in reducing sugars. The Anthocyanin pigments remained quite stable during storage of bar. These changes were quite less in samples stored in refrigerated storage as compared to ambient temperature. However, the product can be stored without any changes up to 270 days of storage.

Keywords

Jamun Bar, Storage Study, Anthocyanin, Butter Paper, PET Bottles.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Fuleki, T. and Francis, F.J. (1968). Quantitative method for anthocyanin extraction and determination of total anthocyanin in cranberries. J. Food Sci., 33 (1): 72-76.

  • Gopalan, C., Ramasastri, B.V. and Balsubramaniam, S.C. (1971). Nutritive value of Indian Foods, National Institute of Nutrition, Hyderabad, A.P. (INDIA).

  • Gowda, I.N., Dan, A. and Ramanjaneya, K.H. (1995). Studies on mango fruit bar preparation. Indian Food Packer, 49: 17-24.

  • Khurdiya, D.S. and Roy, K. (1985). Processing of jamun (Sizygium cumini Linn) fruit into a ready to serve beverage. J. Food Sci. Technol., 22: 27-30.

  • Manimegalai, G., Krishnaveni, A. and Shravana Kumar, R. (2001). Processing and preservation of Jack fruit (Artocarpus heterophyllus L) bar (Thandra). J. Food Sci. Technol., 38(5): 529-531.

  • Mir, M.A. and Nath, N. (1993). Storage changes in fortified mango bars. J. Food Sci. Tech., 30(4): 279-282.

  • Nanjundaswamy, A.M., Shetty, G.R. and Saroja, S. (1976). Studies on development of powder products from mango. Indian Food Packer, 30: 95-102.

  • Ranganna, S. (1995). Hand book of analysis and quality control for fruit and vegetable products. Tata MCG raw Hill Publs. Ltd., NEW DELHI (INDIA).

  • Rao, V.S. and Roy, S.K. (1980a). Studies on dehydration of mango pulp I Standardization for making mango sheet / leather. Indian Food Packer, 34: 64-71.

  • Rao, V.S. and Roy, S.K. (1980b). Studies on dehydration of mango pulp II Storage studies of mango sheet / leather. Indian Food Packer, 34: 72-79.

  • Shrotri, D.S., Kelkar, M., Deshmukh, V.K. and Aiman, R. (1963). Investigation of the hypoglycemic properties of Vinca rosa, Cassia auriculata and E. Jambolana. Indian J. Med. Res., 51: 464-467.

  • Venkateswarlu, G. (1952). On the nature of the colouring matter of the Jamun fruit (Eugenia jambolan). J. Indian Chem. Soc., 29: 434-438.


Abstract Views: 636

PDF Views: 2




  • Process Standardization and Storage Studies of Jamun-Mango Bar

Abstract Views: 636  |  PDF Views: 2

Authors

D. M. Shere
College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
V. S. Pawar
College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
P. D. Shere
College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India

Abstract


The experiment was designed to investigate the influence of addition of mango pulp at various levels in preparation of jamun-mango bar and effect of different packaging materials and storage conditions on quality. Results indicated that addition of 20 per cent mango pulp can be improved the sensory quality of jamun bar with respect to taste and texture. Efforts were also made to prepare bar using different types of sugars and no significant effect on acceptability of product by changing type of sugar. The storage study revealed that moisture content was decreased continuously with storage. Maximum moisture loss was from samples stored in butter paper and minimum in samples stored in polyethylene in PET bottles. The T.S.S. was increased slightly during storage in all the packaging materials. The total sugars were found to be decreased consistently with increase in reducing sugars. The Anthocyanin pigments remained quite stable during storage of bar. These changes were quite less in samples stored in refrigerated storage as compared to ambient temperature. However, the product can be stored without any changes up to 270 days of storage.

Keywords


Jamun Bar, Storage Study, Anthocyanin, Butter Paper, PET Bottles.

References