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  • WJPPS JULY ISSUE PUBLISHED
  • JULY 2018 Issue has been successfully launched on 1 July 2018

  • WJPPS Impact Factor
  • Its our Pleasure to Inform you that WJPPS Impact Factor has been increased from 6.647 to 7.421 due to high quality Publication at International Level

  • ICV
  • WJPPS Rank with Index Copernicus Value 84.65 due to high reputation at International Level

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    • WJPPS  Invited to submit your valuable manuscripts for Coming Issue.
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  • WJPPS introducing updated version of OSTS (online submission and tracking system), which have dedicated control panel for both author and reviewer. Using this control panel author can submit manuscript
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Abstract

PREAPARATION AND STANDARDIZATION OF JAMUN JAM (SYZYGIUM CUMINI L) IT’S CHEMICAL AND STORAGE STUDIES.

*Dr. Anil Bukya* and Lahu Popat Madane

ABSTRACT

Jamun fruit is enriched with nutritive values. It has various ayurvedic and medicinal uses. Jamun should be used in the form of value added food products due to its nutritional property. The Jamun Jam was prepared and preserved by boiling Jamun pulp with water and sugar up to 68.3 to 68.5 % TSS. Nutrient analysis Carbohydrates (58.11%), Protein (1.04%), Lipid (0.15%), Ascorbic acid (11.17mg) and Moisture (32%) carried out for Jamun Jam. The result of storage studies of jamun Jam showed increased in TSS and acidity. In three month storage period Jam decreased its pH as well as Ascorbic acid Properties slightly. The overall acceptability of Jamun Jam is good up to 3 months.

Keywords: Jamun, medicinal use, value addition, sensory evaluation, nutritive evaluation. Quality analysis.


[Full Text Article]

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