Abstract

Jamun (Syzygium cuminii Skeels) is native to India. Refreshing and curative properties of jamunmake it one of the useful medicinal plants. With realization of its importance, demand for jamun products is on increase. Beverages like squash and carbonated drink were prepared from jamun fruits RTS and studied for their physico-chemical characteristics during storage. The storage period showed increasing trend in the characters viz., TSS, pH, acidity and reducing sugar, whereas it showed decreasing trend in non-reducing sugar, total sugar, anthocyanin and ascorbicacid content. Based on the overall findings of the study, all the beverages pasteurized at 75°Cfor 30 seconds and treated with 0.05% citric acid and 0.07% sodium benzoate were found to be acceptable up to 60 days of storage, maintaining physico-chemical and organoleptic characters of jamun an acceptable level.

Keywords: Jamun beverages, Physico-chemical, Analysis, Organoleptic score, Storage etc.