Contact: +91-9711224068
International Journal of Home Science
  • Printed Journal
  • Indexed Journal
  • Refereed Journal
  • Peer Reviewed Journal

Impact Factor: Impact Factor(RJIF): 5.3

International Journal of Home Science

2023, VOL. 9 ISSUE 1, PART A

Evaluation and Development of modified food product Jamun noodles by using Jamun seed powder (Syzygium cumini L.) for Type 2 diabetes mellitus individuals in Mumbai

Author(s): Devikrishna R Kurup, Vidhya V Nair, Anam M Qureshi, Sumaiya G Shaikh and Rupali Sengupta
Abstract:
Jamun (Syzygium cumini L.) is a fruit rich in antioxidant properties, flavonoids, essential oils, anthocyanins, phenolic compounds, and others. When it comes to decreasing blood glucose levels and reducing glycosuria, jamun seeds are quite beneficial. The formulated noodles were prepared with Bengal gram flour, finger millet flour, rice flour and jamun seed powder. This recipe was created by mixing noodles with varied concentrations of jamun seed powder, such as 5%, 10%, and 15%. Noodles with 10% jamun seed powder integration received the highest overall organoleptic assessment ratings out of all the various incorporations. Microbial analysis showed too low to count (TLTC) microbial growth that suggests a good shelf life of the product without the incorporation of any preservatives. It serves as a great convenience food which provide adequate nutrients intake without compromising its organoleptic properties.
Pages: 39-42  |  169 Views  66 Downloads
How to cite this article:
Devikrishna R Kurup, Vidhya V Nair, Anam M Qureshi, Sumaiya G Shaikh, Rupali Sengupta. Evaluation and Development of modified food product Jamun noodles by using Jamun seed powder (Syzygium cumini L.) for Type 2 diabetes mellitus individuals in Mumbai. Int J Home Sci 2023;9(1):39-42.

International Journal of Home Science
Call for book chapter