Author(s):

Monika Sood, Julie D Bandral and Manmeet Kaur

Abstract: Jamun seed powder has been used for centuries as a natural form for balancing the healthy blood sugar level, control cardio-vascular and gastro-intestinal disorders. Therefore, an attempt has been made to utilize this nutritive jamun seed powder in value added product, thus reducing the wastage. The wheat flour was blended with jamun seed powder in the ratios of 2, 4, 6, 8 and 10 per cent for the development of noodles. The developed products were stored for 90 days to ascertain the changes in cooking characteristics, proximate composition and sensory parameters. The cooking properties were altered by the addition of jamun seed powder. Cooking time, weight increase and volume increase showed an increasing trend with the incorporation of jamun seed powder from 9.98 to 11.01 minutes, 141.42 to 174.52 per cent and 140.00 to 210.00 per cent, respectively. On the basis of sensory evaluation, noodles prepared from 8 per cent jamun seed powder were adjudged the best with regard to their acceptability and storability having crude protein, crude fat, crude fibre and ash content of 10.89, 0.60, 1.43 and 0.91 per cent, respectively.

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