Studies on preparation of toffee from Jamun (Syzygium cumini L.)

Introduction

Jamun (Syzygium cumini L.) is a large shrub belonging to the Myrtaceae family. It is one of the sturdy fruits and can be grown easily even in neglected and swampy areas, dry and arid areas, poor and wasteland areas where other fruit trees cannot grow well. The homeland of Syzygium cumini is India or East India. It is found in Thailand, Philippines, Madagascar and other countries. In India, the jamun tree and its fruits are known as Jamun, Jambul, world wide it is known by other names such as Black Plum, Java Plum, Indian Blackberry, Portuguese purple Plum and Damson Plum (Kannan and Puraikalan., 2013) [18] . Jamun fruits are elongated and dark purple or blue-black in color. The flesh is pink-purple and the fruit is sweet and salty (Achrekar et al., 1991) [2] . Jamun fruit plays an important role in controlling diabetes because it lowers blood sugar (Helmstadter., 2008) [17] . Jamun has antitumor and chemopreventive (Parmar et al., 2010) [21] effects. All of these substances are used to treat cancer. Ripe fruits are good for urinary tract infections and dysentery, syrup or vinegar made from ripe jamun is good for treating muscle enlargement and is good for chronic diarrhea. Fruit pulp extraction inhibits lipid peroxidation (Benherlal and Arumughan., 2007) [11] . Jamun has a stimulating effect on the liver and spleen. It is a good raemedy for urinary disorders and controls heart failure. It purifies the blood, cures anemia and prevents skin aging. It cures sore throats and other respiratory disease. Many components of Jamun have been discussed for their antioxidant, antiinflammatory, pharmacological neuropsychological, antibacterial, antibacterial, anti-HIV, anti-tylishmanial and antifungal, nitric oxide and free radical scavenging properties (Ramteke et al., 2015) [22] . Jamun is a rich in nutrients like vitamins, minerals, flavonoids, essential oils, anthocyanins, phenolic compounds and other antioxidants. Each part of the Jamun fruit holds its significant values. The Jamun fruit is loaded with sugars like glucose and fructose along with lesser calories. Jamun fruit comprises almost 83.70-85.80 g moisture, 0.70-0.13 g protein, 0.15-0.30 g fat, 14.00 g carbohydrate, 0.320.40 g ash, 0.30-0.90 g crude fiber, 8.30-15.00 mg calcium, 35.00 mg magnesium, 15.00 16.20 mg phosphorus, 1.20-1.62 mg iron, 26.20 mg sodium, 0.23 mg copper, 13.00 mg sulfur, 8.00 mg chlorine, 0.01-0.03 mg thiamine, 55.00 mg potassium, 8 I.U vitamin A, 0.009 0.01 mg riboflavin, 0.20 0.29 mg niacin, 5.70 18.00 mg ascorbic acid, 7.00 mg chlorine and 3.00 mcg folic acid per 100 g of edible portion (Baliga et al., 2011) [9] . The constituents that are reported in the seeds of Syzygium cuminiare protein 6.3-8.5%, 1.18% fat, 16.9% crude fiber, 21.72% ash, 0.41% calcium, 0.17% phosphorus, fatty acids (palmitic, stearic, oleic and linoleic), fatty oils (30 g/kg), including lauric (2.8%), myristic (31.7%), palmitic (4.7%), stearic (6.5%), oleic (32.2%), linoleic (16.1%), malvalic (1.2%), stercu-lic (1.8%) and vernolic acid (3%) 41% starch, 6.1% dextrin, a trace of phytosterol (βsitosterol) and tannin (predominantly corilagin, ellagitannins, ellagic acid, galloyl-galactoside and gallic acid) (6-19%) (Lock et al., 2009; Ranjan et al., 2011) [19,25] The fruits are highly perishable in nature and available only for a short time in June-July. Surplus produce cannot be transported to distant markets for consumption. The disposal of unsold surplus products can be prevented by turning them into tasty and highly refreshing drinks such as RTS drinks, nector, syrup, etc. and other additional products such as jam, jelly, chutney, sauces, toppings, plates, bars, cheese and toffee. Jamun's products can also attract the domestic and international market because there is still a high demand from international consumers for fresh food products that are nutritious, cured, and sweet, hungry and bright color and shape. Only a few researchers have worked on this important product, so there are few articles on the processing technology of various jamun products. Considering the nutritional and medicinal value of jamun fruit, the present project was prepared with the following objectives  To study the recipe for preparation of toffee from jamun.  To determine nutritional qualities, phytochemical properties of toffee.

Materials and Methods

The experiment was conducted in the laboratory of Department of Horticulture, Post Graduate Institute at Vasantrao Naik Marathwada krishi Vidyapeeth, Parbhani during 2022-2024

Procurement of raw material

The important ingredients for the preparation of toffee such as jamun fruits, sugar, pectin, fat, skimmed milk powder and packaging material like butter paper LDPE plastic bags were purchased from local market of Parbhani

Procedure of Preparation of jamun toffee

Cook the jamun pulp until the contents are reduced to 1/3 of the original size. At this point, amount of sugar, pectin and butter as per the treatment detailed are added to Cook the jamun pulp until the contents are reduced to 1/3 of the original size. At this point, amount of sugar, pectin and butter as per the treatment detailed are added to the pulp and cooked again until the dough is very firm and begins to pull away from the sides of the pan. Add a desired amount of skimmed milk powder with little amount of luke warm water in it. Add the mixture in given mass. Cooked until the mixture gives its 83 % TSS aproximatly. Spread the mass on thik sheet cuted squire shaped, let them cool for while and raped in butter paper and stored in container for further analysis (Dagadkhair et al., 2017) [16]

Chemical Analysis

Estimation of sugars was carried out by the Lane and Eynon (1923) [27] method reported by the Ranganna (1986) [23] . TSS and PH was determined by the Digital Refractometer and Digital PH meter while ascorbic acid was estimated by the method given by (Ranganna 1986) [23] .

Phytochemical Analysis

The phytochemical parameters like total phenols, flavonoids and Anthocyanin was determined by the Spectrophotometeric method. The antioxidant activity was determined by the DPPH method.

Sensory Evaluation

The organoleptic score was given by the semi trained panel on the basis of hedonic scale which ranges from 9 (Like extremely) to 1 (Dislike extremely) given by (Ranganna 1986) [23] .

Mineral Analysis

The iron and calcium content of jamun toffee was determined by the method given by (Ranganna 2011) [24] .

Statistical analysis

The information got in the present investigation was dissected utilizing Completely Randomized Design (CRD) with four replications for assessment of factual importance as per Panse and Sukhatme (1967) [20] 3 Result and Discussion

Chemical analysis

The jamun toffee prepared using the recipe T 5 (1:1.25 pulp: sugar with 0.5% pectin) was found significantly superior in reserving chemical parameters like TSS, reducing sugars, total sugars, acidity and pH (83.93%, 35.50%, 65.15%, 1.05% and 3.39) respectively, while T 1 has recorded maximum amount of ascorbic acid (31.26 g/100 g) and non reducing sugars (30.45%) but the said treatment recorded lowest value for other chemical parameters among rest of the treatments under study

Phytochemical analysis

The jamun toffee prepared with the recipe treatment T 1 (1:0.25 pulp: sugar ratio + 0.1% pectin) has phytochemicaly superior and recorded maximum amount of TPC (146.80 mg GAE/100 g) and the lowest (132.00 mg GAE/100 g) score observed in treatment T 5 (1:1.25 pulp: sugar ratio + 0.5% pectin + 20% fat + 30% SMP) The maximum (34.39 mg QE/100 mg) amount of flavonoids was observed in T 1 (1:025 pulp: sugar ratio + 0.1% pectin + 20% fat + 30% SMP), while T 5 (1:1.25 pulp: sugar ratio + 0.5% pectin + 20% fat +30% SMP) recorded less amount of flavonoids i.e. (30.61mg QE/100 g) Among all treatments the maximum (22.88%) Antioxidant activity was observed in treatment T 1 (1:0.25 pulp: sugar ratio + 0.1% pectin + 20% fat + 30% SMP) while minimum (21.37%) in treatment T 5 (1:1.25 pulp: sugar ratio + 0.5% pectin + 20% fat + 30% SMP) Further, treatment T 1 (1:025 pulp: sugar ratio + 0.1% pectin + 20% fat + 30% SMP) had the highest anthocyanin level (60.13 mg/100 g), followed by T 2 (60.01 mg/100 g), while treatment T 5 (1:1.25 pulp: sugar ratio + 0.5% pectin + 20% fat + 30% SMP) recorded the lowest Anthocyanin content (59.66 mg/100 g).

Sensory evaluation

The sensory evaluation of jamun toffee showed that treatment T 3 (1:0.75 pulp: sugar ratio + 0.3% pectin + 20% fat + 30% SMP) found superior for sensory attributes viz., color, aroma, taste, texture and overall acceptability which was 8.13, 8.38, 8.00, 8.00 and 8.25 respectively.

Mineral composition of jamun toffee

Iron content was found maximum (2.05 g/100 g) in treatment T 1 (1:025 pulp: sugar ratio + 0.1% pectin + 20% fat + 30% SMP) and minimum (0.90 g/100 g) was found in T 5 (1:1.25 pulp: sugar ratio + 0.5% pectin + 20% fat + 30% SMP) The calcium was found maximum (1.63 g/100 g) in treatment T 1 (1:025 pulp: sugar ratio + 0.1% pectin + 20% fat + 30% SMP) while lowest (1.31 g/100 g) in T 5 (1:1.25 pulp: sugar ratio + 0.5% pectin + 20% fat + 30% SMP) which was also found to be non significant.

Cost of production of jamun toffee

The minimum 134.7 /kg cost was recorded in T 1 (1:025 pulp: sugar ratio + 0.1% pectin + 20% fat + 30% SMP) also the treatment said to be nutritious and delicious than the other treatments, while the maximum 166.5/kg cost of production recorded for the treatment T 5 (1:025 pulp: sugar ratio + 0.1% pectin + 20% fat + 30% SMP)

Conclusion

In respect to the jamun toffee, treatment T 1 (1:0.25 pulp: sugar ratio + 0.1% pectin + 20% fat + 30% SMP) found to the nutritionaly superior treatment and also cost effective among all other treatments. However this treatment fails to obtained highest preferences in sensory evaluation. Whereas the treatment T 3 (1: 0.75 pulp: sugar ratio + 0.3% pectin + 20% fat +30% SMP) was found to be significantly best among all other treatments and secured highest score for sensory evaluation.

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