EFFECT OF DIFFERENT LEVELS OF YEAST ON JAMUN VINEGAR (SYZYGIUM CUMINI) QUALITY ATTRIBUTES

Abstract

– The present experiment was carried out during 2021-23 in the Post-Harvest Lab, Department of Horticulture, SHUATS, Prayagraj. The experiment was conducted in a Completely Randomized Design with 8 treatments replicated three times. The treatments were T 0 Control (100% Jamun Juice), T 1 Jamun Juice + 0.5 g yeast /l, T 2 Jamun juice+ 1 g yeast /l, T 3 Jamun juice +2 g yeast /l, T 4 Jamun juice +3g yeast /l, T 5 Jamun juice +4g yeast /l, T 6 Jamun juice +5 g yeast /l, T 7 Jamun juice + 6 g yeast/l. From our experimental findings, it was concluded that the treatment T 2 was found after 6 months to be best in terms of Total soluble solid ( 0 Brix) (9.03), Ascorbic acid (mg/100g) (21.85), pH (2.21), Acidity % (5.50), Total sugar % (0.35), reducing sugar % (0.21), appearance (7.62), and overall acceptability (7.89). The B:C ratio was highest in T 0 with 2.77.