Journal of Food Science and Technology

, Volume 53, Issue 6, pp 2569–2579 | Cite as

Composition and functionality of whole jamun based functional confection

  • Sneha Sehwag
  • Madhusweta DasEmail author
Original Article


Whole jamun based functional confection (WJFC) was developed from an optimized blend (through response surface methodology) containing 26.585 % paste of jamun pulp with adhering skin, 2 % jamun seed powder, hydrocolloid mixture (2.289 % agar, 1.890 % pectin and 27.236 % polydextrose), antimicrobials (0.022 % benzoic acid and 0.085 % sorbic acid), and 40 % added water. The confection also contained 0.08 % sucralose, 0.06 % citric acid and 100 mg CaCl2.2H2O/g pectin. The confection was found to be rich in minerals like Ca, Mg, K, Na and P, with prebiotic activity and low glycemic index (48.1). Additionally, WJFC had reduced calorie (1.48 kcal/g) and high dietary fiber content (15.49 ± 0.058 g/100 g (db)). The antioxidant potential measured as DPPH radical scavenging activity and FRAP with different extraction solvents was found to range between 0.26 ± 0.01 and 0.98 ± 0.04 mg BHA/g and 2.57 ± 0.97 and 18.17 ± 1.30 μM Fe2+/g, respectively, with highest yield obtained for 50 % aq. ethanolic extract. Moreover, the antioxidant potential was observed to be dose dependent with IC50 values as 9.89 and 2.75 mg (db) against DPPH and superoxide anion radicals, respectively. WJFC was found to suppress α-amylase activity and retard glucose dialysis depicting the antidiabetic effect.


Syzygium cumini Confection Antioxidant Antidiabetic Amylase inhibition Glycemic index Prebiotic effect Glucose dialysis retardation 



Authors are thankful to Miss Madhumita Mondal, PG student, Department of Agricultural and Food Engineering, IIT Kharagpur, and DFRL, Mysore for extended help in experimental work on request, and Department of Biotechnology, Government of India for financial assistance to the first author via project BT/FNS/01/05/2008. The authors have no conflict of interest.


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Copyright information

© Association of Food Scientists & Technologists (India) 2016

Authors and Affiliations

  1. 1.Department of Agricultural and Food EngineeringIndian Institute of TechnologyKharagpurIndia

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