EFFECT OF DIFFERENT LEVELS OF YEAST ON JAMUNH VINEGAR (SYZYZIUM CUMINI) QUALTY ATTRIBUTESKANWAR SINGH, SAMIR E. TOPNO, VISHAL MALIK AND AASCHARYA PANDEYAbstract 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 T0 Control (100% Jamun Juice), T1 Jamun Juice + 0.5 g yeast /l, T2 Jamun juice+ 1 g yeast /l, T3 Jamun juice +2 g yeast /l, T4 Jamun juice +3g yeast /l, T5 Jamun juice +4g yeast /l, T6 Jamun juice +5 g yeast /l, T7 Jamun juice + 6 g yeast/l. From our experimental findings, it was concluded that the treatment T2 was found after 6 months to be best in terms of Total soluble solid (0Brix) (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 T0 with 2.77. |