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Vol. 8, Issue 4 (2019)

Effect of Jamun (Syzygium cumini) seed powder extract on physico-chemical and organoleptic properties of beverage

Author(s):
Desai GB, Kshirsagar RB and Sawate AR
Abstract:
The present investigation aimed to assess the physicochemical and organoleptic properties of beverage. The beverage was prepared by varying the concentration of jamun seed powder extract @ 0, 5, 10, 15 and 20% by keeping the proportion of other ingredients such as aonla used 10% as fruit juice, orange juice 5% and ginger 2% constant. The prepared beverages were evaluated for consumer acceptability on the basis of organoleptic evaluation and found highest overall acceptability was showed for sample T3 C7 (8.0) as compared to sample C (7.0), T1 A7 (7.5) and T2 B7 (7.4). The selected samples were analysed to assess the effect of jamun seed powder extract on physico-chemical characteristics and viscosity of beverages. The TSS were found in the beverages prepared from different juice blends all the beverages were maintained at 10 to 12° Brix. Among the treatments, the highest pH was noticed in control sample C0 (3.54) which was decreased to T2 B7 (3.18), T1 A7 (3.21) and T3 C7 (3.26). The percentage of acidity increased control (0.41 %) to sample T3 C7 (0.2614) with the addition of 15% jamun seed extract. Total sugar was also increased from 3.29 to 5.28 %. The reducing and non-reducing sugars were increased from 2.21 to 4.07% and 1.08 to 1.31%, except the sample T2 B7 had low amount of non-reducing sugar (0.91%) as compared to sample C (1.08%). The viscosity showed that decreasing due to addition of jamun seed extract. The viscosity at shear rate 50 rpm of sample C, T1 A7, T2 B7 and T3 C7 were found to be 23.4, 18.0, 17.5 and 16.5 cP, respectively. At shear rate 100 rpm the viscosity of sample C, T1 A7, T2 B7 and T3 C7 was 15.6, 13.8, 12.6 and 11.8 cP, respectively. Thus, it was concluded that the results obtained on physico-chemical properties were significantly affected among the treatments by varying the concentration of extract and the apparent viscosity was found decreasing due to addition of jamun seed extract.
Pages: 1003-1010  |  971 Views  644 Downloads


The Pharma Innovation Journal
How to cite this article:
Desai GB, Kshirsagar RB, Sawate AR. Effect of Jamun (<em>Syzygium cumini</em>) seed powder extract on physico-chemical and organoleptic properties of beverage. Pharma Innovation 2019;8(4):1003-1010.

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