Product characterization and antioxidant potential of rice-based jamun (Syzygium cumini L.) powder-supplemented extruded snacks

Abstract

Antioxidant enriched snacks prepared by supplementing rice flour with jamun powder were assessed for product quality and antioxidant activity. Rice flour was supplemented with 5, 10, 15 and 20 % hot air and freeze dried jamun powder for the preparation of the snacks. The quality parameters of extrudates, that is, the expansion ratio and water absorption index, decreased with increasing jamun powder supplementation levels, whereas bulk density (g/cm3), hardness and water solubility increased. Sensory scores were found to be highest for 10% jamun powder (hot air and freeze dried) supplemented snacks which were chosen for further studies. Antioxidant activity improved significantly upon incorporation of jamun powder into rice snacks. Anthocyanins were not detected in control samples, while freeze dried jamun powder-supplemented snacks had 9.52% higher anthocyanins than hot air dried jamun powdersupplemented snacks. Total phenols increased by 89.72% and 80.42% in supplemented snacks containing freeze dried and hot air dried jamun powder, respectively, at a 10% supplementation level. Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141004, India tel. +918054557723 The study was undertaken to determine the antioxidant potential of jamun powder in extruded snacks and to study the functional properties of the developed product.