DEVELOPMENT AND EVALUATION OF MULTIGRAIN SNACK PREMIX INCORPORATED WITH JAMUN SEED POWDER

In response to the rise in industrialization, the growing incidence of chronic diseases and changes in dietary habits, the present study was carried to develop and evaluate multigrain snack products incorporated with minor fruits at Department of Postharvest Management, College of Horticulture, Bagalkot, Karnataka during the year 2023-24.The study focused on developing and evaluating multigrain snack products incorporated with minor fruits.The products were assessed for their physicochemical properties, sensory attributes and storage stability.Multigrain snack premix incorporated with jamun seed powder was prepared by varying jamun seed powder (1.00 to 5.00 g).The treatment T 6 (5.00 g of jamun seed powder) was found to be superior with WAC (3.16 g/g), WSI (7.48 %), SP (2.93 g/mL), SV (24.10 mL), BD (0.792 g/mL) , color values (L*: 81.37, a*: 1.733 and b*: 12.38), proximate composition (moisture: 11.47 g/100g, ash: 2.49 g/100g, protein: 15.00 g/100g, fat: 2.843 g/100g and fibre: 10.92 g/100g) and minerals (calcium: 152.80 mg/100g, magnesium: 154.30mg/100g, iron: 4.943 mg/100g and zinc: 2.69 mg/100g).