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Storage Influence on Physico-Chemical Composition and Antioxidant Activity of Jamun Drink Prepared from Two Types of Pulp

Muhammad Atif Randhawa, Naveed Ahmad, Hassan Nabeel Ashraf, and Muhammad Nadeem
National Institute of Food Science and Technology, University of Agriculture-Faisalabad, Pakistan
Abstract—The influence of different types of Jamun pulp was assessed by making drink in six combinations as an attempt to add value to underutilized fruit of Pakistan. pH and ascorbic acid (21.92%) decreased significantly along with phenolic contents (6.13-4.86 g of GAE/kg) and antioxidant activity (70.68-48.62 percent) till storage period of 60 days while significant increase in acidity, TSS, reducing sugars, total sugars and viscosity was observed. Statistically significant differences were determined among sensory parameters as a function of pulp type and concentration, while treatment T5 (10% pulp with seed) was much liked by the consumer and obtained highest score (7.42+0.06).
 
Index Terms—syzygium cumini, total phenolic contents, storage, physicochemical, antioxidant

Cite: Muhammad Atif Randhawa, Naveed Ahmad, Hassan Nabeel Ashraf, and Muhammad Nadeem, "Storage Influence on Physico-Chemical Composition and Antioxidant Activity of Jamun Drink Prepared from Two Types of Pulp," International Journal of Food Engineering, Vol. 4, No. 4, pp. 277-282, December 2018. doi: 10.18178/ijfe.4.4.277-282
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