Sensory evaluation of Jamun

The present investigation on cold and heat maceration was carried out to know the sensory quality of Jamun wine was evaluated. Jamun wine was prepared from three different must types viz., juice, pulp + skin and pulp + skin + seed were exposed to cold soaking and heat maceration of about 8OC for five days and 82OC for two minutes, respectively.

6p nguaconbaynhay8 13-10-2020 8 2   Download

Formulation of Jamun RTS, a nutraceutical beverage by blending Jamun with avocado and nannari, was conducted at College of Horticulture, Bangalore. The prepared Jamun RTS was analysed for physico-chemical characters and sensory quality at monthly interval for three months of storage. The TSS, pH, total sugars and reducing sugars were found to have increased during the storage whereas; acidity, anthocyanin, ascorbic acid content, total antioxidants, non- reducing sugars and the organoleptic scores had decreased.

8p chauchaungayxua5 05-05-2020 9 2   Download

The investigation entitled recipe standardization and storability of jamun RTS with alternative sweeteners was conducted at the Horticulture Processing Laboratory, Department of Fruit Science, College of Agriculture, IGKV, Raipur (C.G.) during the year 2015-16. The experimental material consisted of 15 treatments of alternative sweeteners and one treatment of 100% sugar combination for RTS. The treatments were replicated three times in Completely Randomized Design (CRD).

12p nguaconbaynhay1 04-12-2019 11 1   Download