Physico-Functional Properties of Jungle Jalebi (Pithecellobium dulce) Fruit Powder

Author: Kachhawa Kavita, Lakhawat Sarla and Ojha Komal

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Abstract

Jungle Jalebi (Pithecellobium dulce) fruits have immense nutritional potential but have limited utilization. Drying of Jungle Jalebi fruits may enhance their utilization efficiency but can also change its physico-functional properties. Thus, the present study was planned to study physico-functional properties of developed Jungle Jalebi fruit powder (FP). The results revealed that the developed powder have high bulk density, swelling capacity, oil absorption, water solubility, water absorption & retention, foaming capacity and moderate least gelation concentration. Thus, it can be concluded that the Jungle Jalebi fruits powder can be effectively utilized as a functional ingredient in innovative food designing.

Keywords

: Jungle Jalebi, Pithecellobium dulce, Functional properties, Fruit powder

Conclusion

Thus, from the study of physico-chemical properties of developed FP powder it is clear that it has high bulk density with passable flow ability. The smooth interaction of FP with water is reflected by high swelling capacity, solubility, water absorption and retention with moderate least gelation concentration. High foaming capacity with low foaming stability suggests its suitability for bakery and confectionary products. The high oil absorption capacity limits its optimum utilization in food products.

References

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How to cite this article

Kachhawa Kavita, Lakhawat Sarla and Ojha Komal (2023). Physico-Functional Properties of Jungle Jalebi (Pithecellobium dulce) Fruit Powder. Biological Forum – An International Journal, 15(5): 897-905.