Development and Nutritional Evaluation of Khoa Fortified with Jamun Seed (Syzygium cumini L.) Powder

The current study, “Development and nutritional evaluation of khoa fortified with jamun seed (Syzygium cumini L.) Powder," was carried out in Vadodara, Gujarat, India during the year 2022 in the Product Development Laboratory of the Department of Food Technology, Parul Institute of Applied Sciences, Parul University. Khoa is an Indian traditional dairy product which is fortified with jamun seed powder. The nutritional evaluation of khoa fortified with jamun seed is done by analyzing nutrient content. Jamun seed powder is a popular detoxifying herb because it contains ash, moisture, crude protein, fat and fiber. The average proximate constituents such as moisture, carbohydrate, protein, fat, fiber and ash content were determined in khoa as follows (45.8%), (75.15%), (17.2%), (2.81%), (1.84%) and (3%) respectively. The minerals determined were calcium (40.87mg), iron (0.65mg), magnesium (10.38mg) and zinc (< 2.0mg) respectively. The Fourier transform infrared spectroscopy (FT-IR) of khoa showed the presence of spectra 2858.52 cm-1 which represents Carbonyl group, 1743.30 cm-1 which represents Hydrocarbon group, 1542.79 cm-1 which represents presence of CONH group and 1029.13 cm-1 which represents OH group. Minerals such as calcium, magnesium, iron and zinc of khoa were evaluated. The total energy value of khoa was observed as 310.01 Kcal/100gm. Then the khoa was packed in polyethylene pouches (PEP) and stored under ambient (25-28 o C) and refrigerated (4oC) temperature conditions for 7 days and it was observed that during the storage study of khoa, at ambient temperature the overall increase in moisture content of khoa ranged from (45.8%) to (47.1%) whereas, the overall decrease in protein, fat and ash ranged from (17.2%) to (16.1%), (2.81%) to (2.58%) and (3%) to (2.3%), respectively. During the storage study of khoa at refrigeration temperature we observed that the overall increase in moisture content of khoa ranged from (45.8%) to (46.4%) whereas, the overall decrease in protein, ash and fat ranged from (17.2%) to (16.3%), (3%) to (2.6%) and (2.81%) to (2.75%), respectively. The Moisture increases more at ambient temperature as compared to refrigeration temperature. Whereas the overall decrease in protein, ash and fat is more in ambient temperature compare to refrigeration temperature. Thus, the developed khoa have improved nutritional value and is suggested to diabetic patients.