Utilization of Jamun Fruit (Syzygium cumini L.) for Value Added Food Products

Table 8

Physicochemical changes of jamun fruit products throughout six months of storage at room temperature.

Characteristics	Beverage			Squash			Syrup			Jam
	Storage period (month)
	0	3	6	0	3	6	0	3	6	0	3	6
TSS (°Brix)	14.31	15.30	16.50	45.00	46.40	48.10	56.00	56.80	57.00	68.50	68.9	69.0
	±0.21	±0.14	±0.10	±0.07	±0.18	±0.09	±0.03	±0.22	±0.09	±0.13	±0.11	±0.07
Acidity (%)	0.30	0.28	0.27	0.29	0.28	0.25	0.33	0.32	0.31	0.85	0.84	0.81
	±0.06	±0.05	±0.11	±0.03	±0.19	±0.03	±0.11	±0.18	±0.01	±0.15	±0.05	±0.02
pH	3.90	3.93	3.95	3.24	3.25	3.26	3.25	3.68	3.69	3.15	3.17	3.19
	±0.02	±0.08	±0.12	±0.14	±0.22	±0.18	±0.14	±0.21	±0.17	±0.12	±0.10	±0.11
Total sugars (%)	10.50	11.40	12.60	37.40	38.0	39.00	60.40	62.2	63.30	54.20	56.20	57.40
	±0.12	±0.24	±0.22	±0.16	±0.22	±0.21	±0.32	±0.08	±0.18	±0.12	±0.18	±0.16
Reducing sugars (%)	9.80	10.50	16.60	18.30	19.50	23.80	39.60	42.80	46.8	30.10	33.50	36.6
		±0.33	±0.34	±0.31	±0.25	±0.24	±0.30	±0.13	±0.18	±0.20	±0.16	±0.13
Anthocyanins (mg/100 g)	96.50	93.40	81.60	120.30	118.00	115.30	128.80	125.30	120.80	184.33	175.40	169.20
	±0.13	±0.18	±0.23	±0.17	±0.33	±0.30	±0.28	±0.19	±0.20	±0.26	±0.13	±0.32
Total phenolic content (mg/100 g)	351.10	332.22	301.05	222.14	200.00	192.31	172.18	141.30	136.12	153.11	145.00	136.15
	±0.0.14	±0.19	±0.16	±0.27	±0.37	±0.27	±0.31	±0.22	±0.18	±0.22	±0.16	±0.28
Antioxidant activity (%)	63.44	60.88	55.45	53.22	52.67	50.33	51.65	49.46	45.22	48.55	47.32	43.67
	±0.08	±0.22	±0.14	±0.20	±0.19	±0.18	±0.19	±0.23	±0.21	±0.19	±0.22	±0.25

Results are expressed as means ± standard deviation.