Faizullah Khan*, Shahid Masood, Muhammad Ashraf, Tariq Umar Khan, Ammarah Kanwal and Ailm-un-Nisa

Pakistan Council of Scientific and Industrial Research (PCSIR) Laboratories Lahore and Skardu, Pakistan

*Corresponding Author: Faizullah Khan, Senior Scientific Officer, Pakistan Council of Scientific and Industrial Research (PCSIR) Laboratories, Lahore, Pakistan

Received: April 01, 2024; Published: April 22, 2024

Abstract

Syzygium cumini, commonly known as jamun, is a tropical plant that produces purple, oval, fleshy fruits. Ripe fruits have a slightly sweet taste and can be used to prepare drinks, jellies, juices, squash and wine. Jamun is highly nutritious and perishable it has an important nutritional value, it contains anthocyanin and a good source for diabetic and analgesic properties. Chemical and mineral composition of jamun fruit was carried out at PCSIR labs Lahore Pakistan, with the aim to develop value added products and to evaluate its quality parameters. Edible portion of fruit analyzed for nutritional composition, physical parameters and mineral content and found total sugars 7.91%, total soluble solids 13.27%moisture 80.7%, fiber 1.81% Acidity 2.41 and vitamin C 48.95mg/100g. value added products jamun fruit squash developed and analyzed. Fresh fruit n contained more vitamin C (45.95) as compared to fruit squash (18.3). TSS/brix of fruit squash recorded (65.2oB). after nine-point hedonic scale organoleptic evaluation. The chemical composition of Jamun shows that its fruits are low in fat and high in vitamin C low in total sugars but the developed value added product jamun squash has low in vitamin C high in total sugars. The developed jamun squash is nutritious, energizing and tasty and can be used by all age groups.

Keywords: Jamun; Nutritional Analysis; Value Added Product; Squash

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Citation

Citation: Faizullah Khan., et al. “Nutritional Evaluation of Jamun Fruit and Development of Value-added Product Squash".Acta Scientific Nutritional Health 8.5 (2024): 30-34.

Copyright

Copyright: © 2024 Faizullah Khan., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.