Abstract

Muhammad Shahnawaz and Saghir Ahmed Shiekh

Rheological behavior of jamun fruit (Eugenia jambolana) juice, squash and jam at different compositions was studied at the Institute of Food Sciences and Technology, Singh Agriculture University, Tandojam in 2007. LFRA Texture Analyzer of Brookfield Engineering was used to determine the flow properties and consistency of the products. Two indigenous cultivars of jamun (indigenous-V1 and Improved-V2) were exploited for processing application. The suitability of viscosity was based on the compositions of TSS, total sugars, acidity and pH of the products. Results revealed that squash and ready-to-drink juice of jamun had showed significant rheological behavior, however, jam has rather poor quality attributes and was more sticky. Thus, the study specifies the shear-rate and shears-stress values of jamun and their rheological behavior. This study would be a ready reference and helpful communication particularly to those desires for commercial processing of jamun products with customary feature.