Author(s):
Arshad Khayum, HC Krishna, GK Sadananda, AP Mallikarjuna Gowda, TH Shankarappa and Saniya Taj
Abstract:
The prepared Jamun Syrup was analysed for physico-chemical characters and sensory quality at monthly interval for three months of storage. The targeted analysis showed that the TSS, pH, total sugars and reducing sugars were found to have increased during the storage whereas; acidity, anthocyanin, ascorbic acid content, total antioxidants, non- reducing sugars and the organoleptic scores had decreased. Among all the blended Syrup treatments, highest pH of 4.32, maximum TSS (68.15
oB), ascorbic acid (23.76 mg 100g
-1), higher retention of anthocyanin content (23.71 mg 100ml
-1), total antioxidants (49.33 %) and total sugars (56.08 %) was found in treatment combination of J
3S
2R
2 [(50ml juice), (80 per cent jamun, 15 per cent avocado, 5 per cent
nannari) and honey].
Arshad Khayum, HC Krishna, GK Sadananda, AP Mallikarjuna Gowda, TH Shankarappa and Saniya Taj. Development of value added product of jamun syrup blended with avocado and Nannari. J Pharmacogn Phytochem 2018;7(4):776-780.