USE OF JAMBHUL POWDER IN THE DEVELOPMENT OF BIOACTIVE COMPONENTS ENRICHED MILK KULFI

Authors

  • Sachin K. Sonawane
  • Shalini S. Arya
  • Sonali Gaikwad

Keywords:

Kulfi, jambhul powder, total phenolic, flavonoid, anthocynin, ABTS, DPPH

Abstract

Jambhul (Syzygium cumini L) is an indigenous minor fruit of India which is especially available in summer season and is very good source for medicinal purpose. In the present investigation jambhul was preserved by using infrared drying technology and jambhul powder was utilized to develop Kulfi which is popular Indian frozen dessert. The infrared jambhul powder showed TPC (27.61 mg/g), TF (28.75 mg/g), Anthocyanins (2.59 mg/g), ABTS (27.19 µM/g), and DPPH (375.32 µM/g). Kulfi prepared by using 3% of jambhul powder which was optimized on the basis of 9- Point Hedonic Scale. Milk kulfi showed enhancement in TPC (78.68%), TF (13.98%) anthocynin (0.31%), ABTS capacity (66.20%), DPPH (91.22%) by incorporation of 3% of jambhul powder. Freezing showed significant decrease (p < 0.05) in nutraceutical component (phenolic, flavonoid, anthocynin and antioxidant capacity by ABTS and DPPH). Anthocynin and flavonoids were additional to milk kulfi. Thus, Jambhul powder could be used as functional ingredient in the development of Kulfi.

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Published

2013-06-01

How to Cite

K. Sonawane, S., S. Arya, S., & Gaikwad, S. (2013). USE OF JAMBHUL POWDER IN THE DEVELOPMENT OF BIOACTIVE COMPONENTS ENRICHED MILK KULFI . Journal of Microbiology, Biotechnology and Food Sciences, 2(6), 2440–2443. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7100

Issue

Vol. 2 No. 6 (2013): June - July

Section

Food Sciences

License

Copyright (c) 2013 Sachin K. Sonawane, Shalini S. Arya, Sonali Gaikwad

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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