Nutritional composition and value added products of <i>Chinese ber</i> (<i>Ziziphus jujuba</i> Mill.) growing in Northern hill regions of India

Abstract

Present study was undertaken for assessing nutritional composition and developing different value added products from <i>Chinese ber</i> (<i>Ziziphus jujuba</i> Mill.) growing in Northern hill regions of India. Fresh fruits and processed products were analyzed for various physico-chemical, nutritional, and sensory characteristics. Fresh fruits contained 76.15-80.50 % moisture, 8.50-9.60 ^oB total soluble solids, 0.30-0.44 % acidity (as malic acid), and 6.80-7.20 % total sugar contents. The fruits were found to be rich in ascorbic acid (88.25-98.0 mg/100 g) and phenolic compounds (350.32-425.50 mg/100 g). Among processed products, candied <i>ber</i> contained highest total solids (89.10 %) compared to other products. Titratable acidity was maximum (2.15 %) in pickle and minimum (0.82 %) was in osmotically dried <i>ber</i>. Both osmotically dried and preserve <i>ber</i> had maximum ascorbic acid (30.15-32.50 mg/100 g). Organoleptic properties showed good score for all the products. However, highest score for taste (8.46) and flavor (8.20) was obtained by osmotically dehydrated <i>ber</i> and it was rated ‘<i>liked very much</i>’ by the panelists compared to other products.