Effect of incorporation of jamun pulp on the quality characteristics of crackers

Abstract

The demand for designer food products having specific nutritional/functional attributes is on the increase worldwide. The objective of this study was to explore the suitability of incorporating different amount of jamun pulp powder (0, 5, 10, 15, 20 and 25 per cent) in crackers to enhance dietary fiber content. Physicochemical and sensory properties of samples containing jamun pulp were examined and compared with control crackers. The mean width (4.00 cm) and thickness (0.40 cm) were observed highest in treatment T1 (control). Incorporation of jamun pulp powder led to increase in crude fibre (2.51 to 2.81 %), ash (2.41 to 2.70%) and carbohydrate (64.94 to 66.24%) content of crackers. Sensory evaluation of crackers revealed that 15% jamun pulp powder recorded highest mean score for overall acceptability (8.11). Overall results suggest that jamun pulp is a potential functional food ingredient high in fiber content that may be processed into powder and used in food applications, such as baked goods.