Indian Journal of Natural Sciences www.tnsroindia.org. ©IJONS Vol.7 / Issue 39 / December 2016 International Bimonthly ISSN: 0976 – 0997 RESEARCH ARTICLE Physical and Nutritional Evaluation of Freeze Dried Jamun Pulp Powder Stored at Different Package and Storage Conditions S.Reginold Jebitta1*, M.Ramanathan2 and P.Rajkumar2 1Department of Food Processing and Engineering, Karunya University, Coimbatore,TamilNadu,India. 2Tamil Nadu Agricultural University, Coimbatore, TamilNadu,India. Received: 21 Aug 2016 Revised: 9 Sep 2016 Accepted: 20 Oct 2016 Address for correspondence S.Reginold Jebitta Department of Food Processing and Engineering, Karunya University,Coimbatore, TamilNadu,India. Email:
[email protected] This is an Open Access Journal / article distributed under the terms of the Creative Commons Attribution License (CC BY-NC-ND 3.0) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. All rights reserved. ABSTRACT Jamun Syzygium cumini is a seasonable fruit which is widely distributed in forest tree in India and other tropical region. It is consumed as fresh for its nutritive value. The fruit is rich in anthocyanin, tannins, Gallic acid and many Phytonutrients. High fluctuation in market price on season times is mainly due to wastage. Drying is done to enhance the storage stability, reduce transport weight and retains its nutritive values. Freeze drying was conducted at -40°C the dried powder was packed at two different packaging material Metalized Polyester Pouches (MPE) and Low Density polyethylene Pouches (LDPE). Under three various storage conditions were S1 (Ambient temperature), S2 (ambient temperature in Dark), S3 (low temperature 4°C). On comparing the results of storage study it was found that Moisture content 3.15 %, Bulk density 0.60, solubility 69.85 and flow ability 31.47% was found at the end of six month in S3 condition packed in MPE.