Formulation, Quality Evaluation and Storage Stability of Jamun Fruit Leather

Sood, Monika; Bandral, Julie D

doi:10.5958/0974-4479.2015.00009.x

Cited by 2 publications

(5 citation statements)

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“…Furthermore, the physical traits of the • Increased the cooking time. (Sood et al, 2018) Turkish noodle (eris ßte)…”

Section: Fruit and Vegetable Seed Floursmentioning

confidence: 99%

“…Similarly, protein and ash contents of jamun‐wheat noodles (2%–10%) decreased from 11.37% to 11.06% during storage, likely due to amino acid breakdown and increased fibre content. However, the moisture content increased from 8.74% to 9.11% over 6 months of storage (Sood et al ., 2018).…”

Section: Effect Of Seed Flour Incorporation On Functional and Bioacti...mentioning

confidence: 99%

“…However, 10% melon SF has the best sensory properties (Çelik & Pozan, 2020). Similarly, Jamun SF altered the cooking characteristics of noodles by increasing cooking time, weight, and volume; however, 8% jamun SF was the most accepted and had a good shelf life (Sood et al ., 2018). Hence, more research is needed to optimise the amount of SF added to maximise nutritional and functional quality of supplemented noodles (Koca et al ., 2018).…”

Section: Effect Of Seed Flour Incorporation On Functional and Bioacti...mentioning

confidence: 99%

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Recent developments on utilising diverse plant seed flours as novel functional ingredients for noodle formulation and their impact on quality attributes

Roobab,

Maqsood

2023

Int J of Food Sci Tech

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SummaryNoodles are popular food items in many cultures and are consumed by people of all ages worldwide. As consumers become more health‐conscious, there is an increased interest in incorporating nutritious and health‐promoting ingredients into traditional foods. Compared to wheat flour, which has a high total carbohydrate content and low protein quality, plant seed flour is rich in proteins, fibers, and other essential nutrients. This review aimed to compare the nutritional value, cooking characteristics, and sensory qualities of noodles made with various plant seed flours with those of traditional wheat‐flour‐based noodles. This review covers various types of seed flours from fruit and vegetable seeds, herbs and plants, oilseeds, cereal and pseudocereal seeds, legumes, and edible seeds, and examines how these flours affect the quality parameters of noodles, such as texture, color, flavor, and cooking time. The addition of plant‐based seed flours to noodles can enhance their nutritional value and offer healthier options for consumers. However, it is crucial to consider the effects of these flours on noodle quality to ensure that the final product meets consumers’ expectations. The addition of seed flour to functional noodles is of significant scientific and practical importance because it can help reduce food waste, enhance nutrition, and provide functional benefits to the final product.

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“…Furthermore, the physical traits of the • Increased the cooking time. (Sood et al, 2018) Turkish noodle (eris ßte)…”

Section: Fruit and Vegetable Seed Floursmentioning

confidence: 99%

Section: Effect Of Seed Flour Incorporation On Functional and Bioacti...mentioning

confidence: 99%

Section: Effect Of Seed Flour Incorporation On Functional and Bioacti...mentioning

confidence: 99%

See 1 more Smart Citation

Recent developments on utilising diverse plant seed flours as novel functional ingredients for noodle formulation and their impact on quality attributes

Roobab,

Maqsood

2023

Int J of Food Sci Tech

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“…The results showed that 5% jamun juice-incorporated yogurt presented greater overall acceptability with higher flavonols levels and anti-oxidant potential (Emam and El-Nashar, 2022). A study was conducted by Suradkar et al (2021) to identify the storage stability of jamun fruit bar using different packaging material. Jamun fruit bar prepared with 50% of sugar and 0.40% of citric acid and stored in aluminium foil showed negligible nutrient loss followed by the samples stored in low density polyethylene pouch and parchment paper.…”

Section: Value-added Products From Jamunmentioning

confidence: 99%

“…Sensory scores were found to be highest for chapattis supplemented with 3% JSP from both drying methods. Sood et al (2018) noticed that JSP can be used for balancing blood sugar level, gastrointestinal disorder and control cardio-vascular for centuries. JSP was used at ratios of 2%, 4%, 6%, 8% and 10% and was blended with wheat flour to develop value-added products such as noodles.…”

Section: Chappatimentioning

confidence: 99%

The potential health benefits and food applications of jamun (Syzygium cumini L.), an indigenous fruit of India

Ayenampudi

Verma

Adeyeye

2022

NFS

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Purpose Jamun is an underutilised fruit crop of India whose utilization needs to be considerably increased. Despite its impressive nutritional profile and several health benefits, its cultivation is still very limited. Hence, this study aims to highlight the essential nutrients, health benefits and value-added products of jamun fruit and seed. Design/methodology/approach Major sources of bibliometric information such as Web of Science, Scopus, PubMed and Google Scholar were extensively searched with keywords such as nutritional composition of jamun, bioactive compounds, health benefits and jamun-based food products to obtain a database of 317 papers. Thirty four publications met the criteria for review. Findings Jamun fruit (Syzygium cumini L.) is known for its attractive colour, astringent taste, enormous nutrients and nutraceutical properties; nevertheless, this fruit is seasonal, perishable and underutilised. Furthermore, the fruit is used for the treatment of diabetes and also possess anti-cancer, anti-inflammatory, anti-obesity and cardio-protection properties. Investigations were done on the production of value-added food products such as read-to-serve beverages, jam, cookies and cake from jamun due to their several health benefits. The present review was an attempt to provide spotlights on the health benefits and food product applications of jamun fruit and its by-products. Originality/value This review systematically collates evidence from various published sources regarding the nutritional profile, development of food products from jamun and their health benefits. The compiled information will help researchers and professional become aware of the significance of jamun fruit and thereby enhances its processing and applications in food systems.

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Formulation, Quality Evaluation and Storage Stability of Jamun Fruit Leather

Cited by 2 publications

References 0 publications

Recent developments on utilising diverse plant seed flours as novel functional ingredients for noodle formulation and their impact on quality attributes

Recent developments on utilising diverse plant seed flours as novel functional ingredients for noodle formulation and their impact on quality attributes

The potential health benefits and food applications of jamun (Syzygium cumini L.), an indigenous fruit of India

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