ArticleJournal of food science and technology2016
Composition and functionality of whole jamun based functional confection.
Article in Journal of food science and technology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed, 27 citations in OpenAlex.
- Therapeutic Potentials of Jamun (International journal of food science · 2025Review
- Development of chewing gum model system from phytocompounds of black jamun (Journal of food science and technology · 2024Article
- Effect of gelatin content and oral processing ability on vitamin C release in gummy jelly.Journal of food science and technology · 2022Article
- Optimization and multivariate accelerated shelf life testing (MASLT) of a low glycemic whole jamun (Journal of food science and technology · 2018Article
- Comparative effect of different individual wrappings on shelf life of guava (Journal of food science and technology · 2018Article
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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 Fe(2+)/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.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.