Analytical description on stickness, shelflife and color of Jamun (Eugenia jambolana L.) fruit powder
2008
Shahnawaz, M. (Sindh Agriculture Univ., Tandojam (Pakistan)) | Sheikh, S.A. (Sindh Agriculture Univ., Tandojam (Pakistan))
Jamun (Eugenia Jambolana L.) fruit pulp and whole-seed were used to formulate edible powder through dehydration process with out use of any food additives. Jamun powder was packed in standard glass containers and stored in a superior storage environment maintained at about 90% relative humidity (RH) and average temperature of 25 plus minus 2 degree C. The moisture content 2-3% at 25 plus minus 2 degree C was taken as the utmost moisture content to which the Jamun powder would remain constant. The shelf-life of the powder predicted from this research work with moisture content relationship remained more than 300 days. The color change of the powder during storage was assumed as the first-order kinetic reaction however, the color changes were gradual. The significant values of sticky manner amorphous fruit powders, their color and shelf life has been acknowledged over many decades in the food industry due to its adverse impact on process and handling aptitude as well as quality attributes of the powders. Consequently, this paper highlights stickiness, shelf-life and color characteristic of Jamun fruit powder made through dehydration technique with adequate advancement. These observations would be a ready reference as additional advancement in powder manufacturing to the industry and food processors.
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Эту запись предоставил National Agricultural Research Centre