Development and quality mapping of iron fortified jamun (Syzygium cumini) leather

Abstract

Focused on the iron-fortification of underutilized food sources of Pakistan, jamun was selected as a vehicle fruit for iron supplementation in the form of jamun leather. Iron-fortified jamun leather was prepared from two varieties available in Pakistan i.e., Desi jamun (V1) and Ra jamun (V2) using ferrous sulfate as a fortificant. The treatments prepared were V1T1, V1T2, V2T1 and V2T2 having iron value of 40% (T1) and 60% (T2) recommended daily allowance (RDA). The analyses as physiochemical, phytochemicals, mineral and sensory evaluations were conducted at 0, 30th, 60th, 90th and 120th day. During the study, pH, ascorbic acid, total phenolic contents (TPC) and (2,2-diphenyl-1-picrylhydrazyl) DPPH showed a declining trend, whereas reducing sugar, acidity and brix value increased during storage period. During the study, the highest reduction of pH was observed in V1T1 (3.38±0.021), maximum ascorbic acid was determined in Desi jamun (V1) in a range of 6.81- 6.94 mg/100g. Similarly, Desi jamun (V1) had more total phenolic contents i.e., 1372 mg GAE/100g and remarkable DPPH antioxidant activity as 85% as compared to Ra jamun (V2). The sensory parameters such as color, flavor, taste and overall acceptability showed varying preferences of iron fortification among treatments. Based on analyses outcome, V1T1 and V1T2 were most appropriate treatments having the maximum chemical and organoleptic analysis score amongst all the treatments.