Asian Journal of Microbiology, Biotechnology & Environmental Sciences Paper


Vol, 25, Issue, 3, 2023

Page Number: 596-599

EFFECT OF DIFFERENT LEVELS OF YEAST ON JAMUNH VINEGAR (SYZYZIUM CUMINI) QUALTY ATTRIBUTES

KANWAR SINGH, SAMIR E. TOPNO, VISHAL MALIK AND AASCHARYA PANDEY

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 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.