Effect of incorporation of Jamun leaf powder on rheological characteristics of dough

Jamun (Syzygium cumini L.) is an evergreen tropical tree, enriched with ample nutritive values and medicinal properties like anti-diabetic, antioxidant and anti-inflammatory, etc. Application of Jamun leaf powder (JLP) at the levels of 0 (T0), 4 (T1), 6 (T2), 8 (T3), 10 (T4) and 12% (T5) on the rheological characteristics of cookies was studied. Investigations were carried out to study the rheological characteristics of dough incorporated with Jamun leaf powder-wheat flour blend in the various proportions. Different instruments were used for rheology study viz. Amylograph, Farinograph, Extensograph. Amylographic study revealed that, beginning of gelatinization for Jamun leaf powder-based composite flour was found to be in between (61.05-61.35 °C) with the various proportion of Jamun leaf powder. Moreover, consistent reduction in gelatinization temperature and gelatinization maximum was observed, it was varied between 88.90 to 87.40 °C and 1282.00 to 886.00 AU, respectively. The farinograph results showed that the composite flour's water absorption capacity (74.30-49.70%) and dough stability time (6.60-5.50 min) decreased significantly with the increasing proportion of Jamun leaf powder. While, dough development time (5.70-6.60 min) was observed to be increased at higher Jamun leaf powder incorporation. According to extensographic study, an increase in Jamun leaf powder proportion in composite flour resulted in reduction of dough’s energy value to 46, 42 and 40 cm2 for proving time of 30, 60, 90 min, respectively. Furthermore, with the higher inclusion of Jamun leaf powder, for 30, 60, 90 min of proving time, resistance to extension and extensibility of dough reduced to 55, 30, 26 BU and 39, 39, 41 mm, respectively. The ratio number for composite dough with higher percentage of Jamun leaf powder incorporated flour was increased to 10.7, 11.4 and 10.5 for proving time of 30, 60, 90 min, respectively.