Development and storability assessment of cumin based value added product jeeroli

Abstract

Cumin has been found to possess various pharmacological activities and also has ophthalmic effects due to the
presence of various healthy chemical constituents. It is commonly used as a condiment and flavoring agent in many
dishes. The quantity used in traditional practices is too low while consumption. To ensure consumption of cumin in
daily life, a value added product named jeeroli (sweet sour balls made from cumin) was prepared and development
process standardized. Jeeroli was prepared through dry roasting of jeera followed by cooling and coarse grinding.
After grinding various combinations were tried using black salt, sugar, rock salt, lemon juice, sugar, dry mango powder
and asafetida. Combination which performed best in sensory evaluation was selected to further studies. Shelf life
based on sensory evaluation, moisture content antioxidant activity and microbial load it was found that jeeroli is safe to
consume till 180 days of storage and could be explored as potential cumin based value added product for product
diversification.