Indian Journal of Science and Technology

Abstract

‘Jamun’ or Indian blackberry is a minor fruit crop with robust medical benefits and possess antioxidant, anticancer and anti-diabetic properties. The objective of the present study was to determine the bioactive components and quality of ‘jamun’ powder incorporated ‘chapatti’. ‘Jamun’ fruit powder was prepared by two drying methods (hot air drying and freeze drying). ‘Jamun’ powder was then incorporated in the whole wheat flour at 1, 2, 3, 4 and 5 % level for preparation of supplemented ‘chapattis’. Freeze dried ‘jamun’ powder resulted in higher retention of ascorbic acid, anthocyanins, total phenols and antioxidant activity compared to hot air dried powder. Bioactive components improved significantly upon incorporation of ‘jamun’ powder in ‘chapattis’. Freeze dried ‘jamun’ powder supplemented ‘chapattis’ showed 24.20% increase of total phenols and 33.21% increase of antioxidant activity. Quality assessment studies depicted non-sticky behavior of dough supplemented with hot air dried ‘jamun’ powder at 1–4 % level and 1–3 % level for freeze dried ‘jamun’ powder. Supplemented ‘chapattis’ depicted full puffing at all the levels except at 5%. Sensory scores were found to be highest for chapattis supplemented with 3% ‘jamun’ powder from both the drying methods. Color characteristics were affected by both supplementation level and drying methods. Freeze dried powder supplemented ‘chapattis’ resulted in softer ‘chapattis’ compared to hot air dried powder supplemented ‘chapattis’.

Keywords:
Antioxidant Activity, Chapatti, Freeze Drying, Hot Air Drying, Sensory Score