Antioxidant components and physico-chemical characteristics of jamun powder supplemented pear juice

Abstract

Studies were conducted to develop jamun powder supplemented pear juice. Two drying methods (Hot air cabinet drying and freeze drying) were used to prepare jamun pulp powder. Jamun powder was then blended with pear juice at 1, 2, 3, 4 and 5% levels for preparation of jamun powder supplemented pear juice. Among the drying methods used, freeze dried powder retained better bioactive compounds and possessed higher antioxidant activity as compared to hot air dried jamun powder. Analysis of color properties (L*, a*, b*) revealed lower L*, b* values and higher a* values with progression of supplementation levels indicating decreased brightness of product. Pear juice supplemented with 4% jamun powder received highest overall acceptability scores and was chosen for development of final product. Physico-chemical characteristics of control pear juice did not vary much fromwhen compared to jamun powder supplemented pear juice. Bioactive components mainly total phenols enhanced (9.24% higher) with addition of jamun powder in pear juice. Addition of anthocyanins from jamun powder to pear juice upon blending improved antioxidant activity of the final product. Supplemented pear juice had 18.13% higher antioxidant activity than pear juice without supplementation. Storage period of 6months resulted in significant (p<0.05) decrease of bioactive compounds and antioxidant activity in jamun powder supplemented pear juice.