Vol. 6, Issue 6 (2018)
Physico-chemical study of fresh jamun (Syzygium cumini L.) yoghurt
Author(s): BD Patil, KD Chavan, RJ Desale and SM Khupse
Abstract: The present investigation entitled “Process Standardization and Quality Evaluation of Jamun (Syzygium cumini L.) Yoghurt†was undertaken during year 2014-15 with a view to standardize the process for preparation of jamun yoghurt with improved therapeutic value using jamun juice and aspartame. Initially, preliminary trials were conducted to finalize the levels of jamun juice and aspartame in the yoghurt. Yoghurt samples were prepared with 3, 6, 9, 12, 15 and 18 percent jamun juice and 0.025, 0.035, 0.045 and 0.055 per cent aspartame. The average chemical composition of fresh yoghurt samples prepared under different treatment combinations ranged from 3.17 to 3.52% fat, 4.08 to 4.55% protein, 14.99 to 15.53% total solids, 0.79 to 0.88% L.A. acidity, 6.68 to 6.94% reducing sugar, 6.68 to 7.04% total sugar, 0.76 to 0.78% ash and pH 4.55 to 4.62.
Pages: 2224-2227 | 270 Views 61 Downloads
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How to cite this article:
BD Patil, KD Chavan, RJ Desale, SM Khupse. Physico-chemical study of fresh jamun (Syzygium cumini L.) yoghurt. Int J Chem Stud 2018;6(6):2224-2227.
