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Development of Diversified Technology for Jujube (ziziphus Jujuba L) Processing and Preservation

M. Burhan Uddin
Department of Food Technology and Rural Industries, Bangladesh Agricultural University Mymensing 2202, Bangladesh.

Imtiaz Hussain
Department of Food Science and Technology, Faculty of Agriculture Rawalakot University of Azad Jammu and Kashmir, Pakistan.

Abstract/ Executive Summary:

This study reported on processing of value added products from Jujube and BAU kul (Bangladesh Agricultural University kul). Fresh Jujube and BAU kul were analyzed for moisture, total sugar, total soluble solids, protein, fat, acidity ascorbic and ash contents. The total sugar, ash and ascorbic were lower in BAU kul than Jujube. The formulations of jam, jelly, chutney, pickles were finalized and products were processed from pulp/juice of Jujube and BAU kul. The products were analyzed for moisture, total sugar, acidity pH and ascorbic acid contents. The chemical analysis of products showed that all the products have acceptable composition jujube and BAU kul may be exploited for development of various foods products jam, jelly and pickle. The sensory evaluation results showed that all the processed products are acceptable to the test panelists.

Keywords: Jujube, Processing, Preservation, BAU Kul, Pickle, Jam

Location: Department of Food Technology and Rural Industries BAU Mymensingh.

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Jam, Pickle, Jelly

Objectives:

To develop the products of a jujube by value addition and evaluate these products depending upon the physical-chemical and sensory characteristics.

Methodology:

Processing of Jam and Jelly: Selected jujubes and BUA kul were weighed and washed thoroughly in cold water. Cut the washed fruits with a stainless steel knife into small pieces. Extracted pulp from fruit was adjusted the pH by addition of citric acid or sodium hydroxide. Strained the mass through a course cloth to separate the extract, took one more extract and mix them. Kept the mixed extract in deep a container and after settling, carefully decant the extract. The pectin was mixed in 3 proportions 0.5, 1.0 and 1.5% with sugar thoroughly. The martial was cooked the mixed juice till its TSS reached 65% (tested by refractometer). The cooking temperature maintained at 104-105°C. Added Citric Acid and KMS and cooled. The finished products poured into clear dry sterilized glass jars.Processing of Pickle: Selected fresh jujubes were weighed and washed them thoroughly in cold water. Cut the washed fruits with a stainless steel knife into small pieces. The pieces were mixed with tamarind, sugar, salt, spices, Ginger, Garlic, Cumin Powder, Pachforon, Joyetri & Joyfal, Postodana, Chilli powder. The mustard oil was heated to boiling and the pulp mixture was added into it. After heating few minutes vinegar was added into it. The heating was continued until the mixture became brown in colour and TSS reached 60%. After that citric acid and KMS were added at three different proportions in the finished products. Finally the soft brown mass was filled hot in glass jars and immediately capped. The process flow diagram for manufacturing of pickle is shown.Chemical Analysis: The fresh fruit of jujube and BAU kul as well as their products were analyzed. The total soluble solids (TSS) and total solids were determined with a hand refractometer. vitamin C was determined by using 2,6-dichlorophenolindophenol, acidity was determined titrimetrically with the visual acid-base method, the pH was determined with a digital pH meter and the moisture content and the dry matters were measured by oven drying method. Sugar was determined by Lane and Eynon method. Ash and fat contents of the fresh fruit were determined by method of AOAC.Sensory Analysis: The 10 semi-trained panelists from Department of Food Technology and Rural Industries BAU Mymensingh Were selected for sensory evaluation. The prepared sample of jam jelly and pickle were evaluated for color, flavor, texture and overall acceptability according to the methods described by Meligaared et al.. 9-point Hedonic Scale Test permitted the comparative evaluation of formulations with regard to the aspects clour flavor texture and overall acceptability. The scale ranged from I-dislike extremely to 9-extremely like. Statistical Analysis: The results were analyzed by ANOVA - Analysis of Variance (5% limit of significance) and by comparative analysis of means separated by DMR test for finding possible significant differences between the samples.

Source of Information: World Journal of Dairy & Food Sciences 7 (1): 74-78, 2012, ISSN 1817-308X

Article Link (Online Journal): DOl: 10.5829/idosi.wjdfs.2012.7.1.62115

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

This work was initiated to characterize the product prepared from different varieties of the fruit from jujube and BAU Kul to establish the effect of the suitability for jam, jelly and pickle preparation. Physio chemical analysis shows that both fruits are good source of nutrients in summary, jujube may be exploited for development of various foods products jam, jelly and pickle.

Knowledge Management: Journal