Development of value added product of jamun syrup blended with avocado and Nannari

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 J3S2R2 [(50ml juice), (80 per cent jamun, 15 per cent avocado, 5 per cent nannari) and honey].