MSc

The present study entitled "Development, diversification
and Shelf life of jamun (Eugenia jambolana.L) based products"
was undertaken to study the suitability of jamun fruit in
processing into acceptable beverages. Product diversification
through blending with suitable fruits was also attempted by
ascertaining the organoleptic, nutritional and shelf life
qualities and the consumer acceptance and preference of the
developed products.
Jamun, an indigenous fruit having attractive colour and
excellent taste along with therapeutic value is not utilised by
the processing industry. Hence in this trial for product
development, jamun based plain and mixed squashes and ready to
serve beverages combining grapes and watermelon were



attempted. For wine preparation, jamun alone and blending the fruit with grapes and west Indian cherry was attempted for diversification.






For standardisation of squash, the "hot break" method
was confirmed to be the ideal juice extratioin procedure and for
clarification of juice addition of gelatin was identified as the
best method. In the case of RTS beverages, the formula with 25
per cent juice was liked most. For wine, the procedure with 1:1
pulp and water ratio and addition of hot water to must produced
jamun wine with better quality.

For blended squashes and RTS beverages, the most
acceptable ratios identified for jamun-grape mix and jamun-
watermelon mix were 1:1 and 3:1 respectively. Similarly, for
blended wines the best ratios were 1:1 for jamun-grapes and 3:1
for jamun-West Indian cherry combination.
The chemical composition of the products were found to be
equivalent to the level of similar accepted items. The
organoleptic qualities of the standardised jamun products proved
to be appreciable and comparable to the sensory attributes
performed by these products form grapes in many aspects. Jamun
wine excelled in quality comparison with grape wine. The
products were also observed to satisfy the FPO requirements.
The cost analysis of the products revealed that expense
for production of jamun beverages was lowest and wine was
identified as the cheapest item among the three beverages
prepared from jamun alone. The fruit product yield ratio when
calculated indicated that yield from jamun fruit was second only
to grapes. More over considering the under exploited situation
of jamun, this factor need not be taken into account.
Consumer acceptance study on jamun beverages disclosed the
comparable acceptability performance of plain jamun and its
grape combination with that of plain grapes for squash and RTS
beverages. Meanwhile consumers preferred plain jamun wine than
grapes. Preference ranking of jamun beverages revealed that
wine was preferred most followed by RTS beverage and squash.


The products developed were assessed periodically for its
shelf life performance on chemical, microbial and organoleptic
changes.
A slight increase in acidity, total sugar and TSS and a
decrease in pH was observed in squashes upon 8 months of
storage. The acceptability of squashes were also adequately
preserved even with the slight decrease observed for colour,
taste, flavour and appearance. Negative results were obtained
on microbial examination.
The evaluation of RTS beverages for 5 weeks revealed its
stability with respect to chemical constituents. The
organoleptic qualities of RTS beverages during storage period
showed slight reduction in score values in most quality
attributes except clarity. No organisms were detected in
microbial examination except in watermelon RTS which showed an
onset of infestation with yeast by the fifth week of storage.
Storage for 8 months revealed an increase in acidity and
alcohol content in wine with a decrease in sugar level. Storage
favoured all sensory attributes of wine. The products also
confirmed its safety as per the microbial examinations
conducted.
Jamun, being less expensive than grapes has proved to be
an ideal substitue to grapes with the resultant product showing
comparable qualities. But the neglectful attitude towards this
crop available in the rural belt and the barrier of its ready


market availability has deterred the fruit processing industry
from extracting the untapped potential of this versatile fruit.
Therefore prospective farmers should be made to understand the
nutritive value, commercial viability and the ease with which it
can be grown, in order to maintain jamun orchards in lands,
which would otherwise be barren, thereby availing them a
seasonal income.