1Department of Foods and Nutrition, I.C. College of Home Science, CCS Haryana Agricultural University, Hisar-125 004, Haryana, India
*Corresponding Author: Amita Beniwal, Department of Foods and Nutrition, I.C. College of Home Science, CCS Haryana Agricultural University, Hisar-125 004, Haryana, India, Email: amita.beniwal.hdj19@aau.ac.in
Online published on 24 June, 2025.
Pearl millet and jamun seed powder were combined to develop snacks that utilize the nutritional value of pearl millet and jamun seeds as antioxidants for innovative, health-conscious options. This aligns with the demand for sustainable, nutrient-rich snacks blending traditional flavors with modern health considerations.
Different formulations incorporated jamun seed powder at 20% levels. The study utilized a 9-point hedonic scale for sensory evaluation and standard procedures for nutritional analysis, including proximate, minerals, in-vitro digestibility and storage fat quality assessments.
Jamun seed powder influenced the sensory scores, with 10% incorporation maintaining acceptability. Nutrient profiles were impacted, altering protein, fat, ash, crude fiber, calcium, phosphorus, zinc, phytic acid and polyphenols. In-vitro protein digestibility decreased, while starch digestibility remained unaffected. During storage, jamun seed products retained sensory attributes better than controls. Type I samples exhibits potential antioxidant and anti-rancidity properties, evident in reduced fat acidity and peroxide value after 90 days (143.40 to 137.25 KOH/100 gm and 14.33 to 13.42 meq/1000 g of fat). This study enhances nutritious and sustainable snack development, offering consumers giuten-free indulgence in traditional flavors with added health benefits.
Jamun seed, Mathri, Namakpara, Pearl millets, Significance
