Vol. 6, Issue 6 (2018)
Sensory evaluation of fresh Jamun (Syzygium cumini) yoghurt
Author(s): BD Patil, KD Chavan and SM Khupse
Abstract: The present investigation entitled “Process Standardization and Quality Evaluation of Jamun (Syzygium cumini) Yoghurt†was undertaken during 2014-15 with a view to standardize the process for preparation of jamun yoghurt with improved therapeutic value using jamun juice and aspartame. It was observed that, all the sensory attributes Viz., colour and appearance, flavor, body and texture and overall acceptability of fresh yoghurt samples under different treatment combinations were significant. The colour and appearance, flavour, body and texture and overall acceptability score ranged from 7.70 (T0) 8.23 (T3), 7.33 (T6) to 8.60 (T4), 7.03 (T5) to 8.20 (T0) and 7.60 (T0) to 8.57 (T4), respectively. The treatment combination T4 (9 per cent jamun juice and 0.035 per cent aspartame) found sensorily superior over the rest of treatment combinations. The effect of levels of jamun juice and aspartame was significant. However, their interaction effect was non significant for all sensory attributes.
Pages: 2209-2211 | 520 Views 182 Downloads
download (5137KB)
How to cite this article:
BD Patil, KD Chavan, SM Khupse. Sensory evaluation of fresh Jamun (Syzygium cumini) yoghurt. Int J Chem Stud 2018;6(6):2209-2211.
