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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 6
First page : (1317) Last page : (1325)
Article doi: :

Physico-Chemical Properties of Jamun (Syzygium cumini L.) Fruits and Its Processed Products

Akhila, H.1 and Umadevi S.  Hiremath2

1Department of Food Science & Nutrition UAS, GKVK, Bangalore-560065,
2Professor, Department of Food Science & Nutrition UAS, GKVK, Bangalore-560065,
*Corresponding Author E-mail:
Received: 4.11.2018 | Revised: 9.12.2018 | Accepted: 15.12.2018  



Processed jamun fruits gaining popularity among the consumers due to nutritional and  antioxidant properties. Physico-chemical properties of the jamun fruit pulp and variations of different products developed from fruit pulp such as jam, squash and nectar was analysed, fruit pulp revealed average weight was 9.1g. The mean fruit length and width was 2.73 and 2.28 cm. The pH of the juice was 3.77 and total soluble solid (TSS) was 15 ᵒBrix. The titrable acidity of fruits was 1.26%. Pulp contains 82.10% moisture, 0.31% fat, 0.25% crude fibre, 0.36% total ash, 19.4 mg/100g vitamin C, 12.6% total sugars, 8.9% reducing sugars,
3.7% non-reducing sugars, 157 mg/100g anthocyanins, 415 mg/100g GAE of total phenolic content and 92 mg/100g vitamin C Eq. of antioxidant activity. Organoleptically evaluation shown among the developed products nectar- N3T3 (30% pulp with 15 °Brix) was best accepted followed by squash S4T4-(40% pulp with 40 °Brix) and jam-J4T4 (60% pulp with 68.5 °Brix) which is rich in vitamin C content (7.7 mg/100g), total sugars (61.50%), non-reducing sugars (43.35%), anthocyanins (132 mg/100g). Higher antioxidant activity found in nectar (85mg/100g vitamin C  equivalents). The reducing sugars (21.55%) and total phenolics content (300 mg/100g GAE) found in squash.

Key words: Jamun fruits, Vitamin C, Anthocyanins, Phenolics, Antioxidant activity.

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Cite this article: Akhila, H. and Hiremath, U.S., Physico-Chemical Properties of Jamun (Syzygium cumini L.) Fruits and Its Processed Products, Int. J. Pure App. Biosci.6(6): 1317-1325 (2018). doi: