Vol. 9, Issue 4 (2020)

Author(s):
Utkarsha Wadibhasme, K.A Athmaselvi, Jay Hemke and Shreeram Kalkote

Abstract:
Jamun (Syzygium cumini) is seasonal fruit with best medicinal properties. We need to preserve by different processes or by manufacturing of a stabilized product. Therefore most important objective of this research is to develop Jamun fortified “Instant drink mix” in which the ratio of (JTC) Jamun: tamarind: Chili (60:30:10) by the spray drying at three inlet temperature (180° C, 170°C, 160° C), Outlet temperature (90±5), feed flow rate (16ml/min) with two malt dextrin concentration (20%, 25%) with Jamun pulp powder (JPP) as control. Physicochemical properties (moisture content, water activity, pH, Total acidity, bulk density, tapped density, porosity/Carr Index, cohesiveness, color, solubility, powder morphology) and sensory properties evaluated. The study observed that moisture content decreases with the increase in temperature and malt dextrin concentration and water activity increases with the decrease in Malt dextrin. Color changes purple pink to light pink with the increase in Malt dextrin concentration. Overall acceptable powder sample is 25% MD at 1700 C for instant drink mix with sensory score 8.25. Bioactive compounds like Total anthocyanin content (47.67mg/g), Total phenolic compound (3.87mg/g), Total flavonoid content (25.87mg/g), and Antioxidant activity (scavenged H2O2 (27.43%) and (scavenged nitric oxide (9.88%) were evaluated. This nutritional content was reduced after spray drying in JTC powder as compared to control Jamun pulp powder. All three pulp used has anti-diabetic, anticancer components. Further scope of the study is the effect of different packaging material in two different temperatures on powder.