National Academy of Agricultural Sciences (NAAS)
|
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present investigation entitled “Process standardization for preparation of yoghurt by using Jamun (Syzygium cumini L.) seed powder” was undertaken during 2023-24 with a view to standardize the process for preparation of Jamun seed powder yoghurt with improved therapeutic and anti-diabetic value using Jamun seed powder and aspartame. Initially, preliminary trials were conducted to finalize the levels of Jamun seed powder and aspartame in the yoghurt. Yoghurt samples were prepared with 1, 1.5, 2, 2.5, 3 and 3.5 percent Jamun seed powder and 200, 250 and 300 ppm 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, consistency and overall acceptability score ranged from 7.99 (T0) to 8.24 (T3), 7.99 (T0) to 8.27 (T3), 7.95 (T6) to 8.22 (T3) and 7.97 (T0) to 8.24 (T3), respectively. The treatment combination T3 (2 per cent jamun seed powder and 250 ppm aspartame) found sensorily superior over the rest of treatment combinations. The average chemical composition of fresh yoghurt samples prepared under different treatment combinations ranged from 80.18 to 83.03% moisture, 2.47 to 2.95% fat, 3.22 to 3.38% protein, 19.82 to 26.98% total solids, 0.72 to 1.05% titratable acidity, 3.97 to 4.10% reducing sugar, 4.31 to 4.51% total sugar, 0.74 to 0.78% ash and 3.93 to 4.55 pH. The effect of levels of jamun seed powder and aspartame was significant.
Bhowmik, D., Gopinath, P., Kumar, P., Duraivel, S., Aravind, G., & Kumar, S. P. K. 2013. Traditional and medicinal uses of Indian blackberry. Journal of Pharmacognosy and Phytochemistry, 1(5), 36-40.
Desai, S. R., Toro, V. A., & Joshi, V. 1994. Utilization of different fruit in the manufacture of yoghurt. Indian Journal of Dairy Science, 47, 870-874.
Dewangan, K. N., & Sinha, P. 2020. Evaluation of texture and consistency in dairy and other food products. Journal of Food Science and Technology, 57(4), 1456-1463.
FAO/WHO. 1977. Codex alimentarius: Milk and milk products. Food and Agriculture Organization of the United Nations/World Health Organization.
Ghadge, P. N., Prasad, K., & Kadam, P. S. 2008. Effect of fortification on the physicochemical and sensory properties of buffalo milk yoghurt. Electronic Journal of Environmental, Agriculture and Food Chemistry, 7, 2890-2899.
Ghule, B. 2015. Effect of strawberry pulp on the nutritional profile of dairy products. Journal of Food Science and Technology, 52(2), 123-130.
González-Mariscal I, Montoro RA, Doyle ME, Liu QR, Rouse M, O'Connell JF, Santa-Cruz Calvo S, Krzysik-Walker SM, Ghosh S, Carlson OD, Lehrmann E, Zhang Y, Becker KG, Chia CW, Ghosh P, Egan JM. 2018. Absence of cannabinoid 1 receptor in beta cells protects against high-fat/high-sugar diet-induced beta cell dysfunction and inflammation in murine islets. Diabetologia. Jun;61(6):1470-1483. https://doi.org/10.1007/s00125-018-4576-4
Kumar A. B. 2016. "Jamun (Syzygium cumini) Seed Powder: A Potential Natural Acidulant in Yogurt." Journal of Food Science and Technology, 53(4), 1930-1938.
Lane, J. H., & Eynon, L. 1923. Determination of Reducing Sugars by Means of Fehling's Solution with Methylene Blue as Indicator. London: Nelson Ltd.
Patange, D. D., Kamble, D. K., & Ranveer, R. C. 2018. A Textbook On Milk And Milk Products. Jaya Publication.
Patel, H., & Kumari, R. 2021. Effect of jamun seed powder on the physicochemical properties of dahi (yogurt). Food Research International, 142, 110-118.
Patil, S. B. 2018. Nutritional and chemical analysis of milk: A comprehensive study. Journal of Food Science and Technology, 55(9), 3594-3600.
Prakash, A., & Singh, R. 2016. Nutritional and functional properties of jamun (Syzygium cumini) seed powder in dairy products. Journal of Food Science and Technology, 53(8), 2995-3002.
Ranganna, S. 1986. Handbook of analysis and quality control for fruit and vegetable products. Tata McGraw-Hill Publishing Company.
Rao, P., & Desai, H. 2021. Nutritional properties and health benefits of jamun seed powder. International Journal of Food Science and Technology, 56(5), 2345-2353.
Rasic, J. L., & Kurmann, J. A. 1978. Yogurt. Technical Dairy Publishing House. Copenhagen, Denmark, 55-68.
Ribeiro, S., & Mota, M. 2020. The impact of various ingredients on the flavor profile of yogurt. Journal of Dairy Science, 103(4), 300-310.
Sadawarte, P. D., Pujari, K. H., Sonawane, S. K., & Arya, S. S. 2016. Potential food application and health benefit of jambhul. The Indian Journal of Nutrition and Dietetics, 53(3), 343-353. https://doi.org/10.21048/ijnd.2016.53.3.5340
George, S. Arora, B. K. Wadhwa, A. K. Singh and G. S. Sharma, 2010. Optimisation of Sweetener Blends for the Preparation of Lassi,” International Journal of Dairy Technology, Vol. 63, No. 2, pp. 256-261.
Sharma, A., & Gupta, R. 2018. Analysis of ash content in dairy products fortified with jamun seed powder. Journal of Food Science and Technology, 55(6), 2345-2352
Singh B. S 2017. "Effect of Jamun Seed Powder on Physicochemical and Microbiological Characteristics of Yogurt." Journal of Dairy Science and Technology, 2(3), 23-32.
Singh, A., & Kaur, S. 2020. Functional properties of jamun seed powder and its application in dairy products. Journal of Dairy Science, 103(8), 6890-6900.
Singh, C. S., & Paswan, V. K. 2015. Process optimization for jamun enriched shrikhand. International Journal of Current Microbiology and Applied Sciences, 4(12), 73-81.
Snedecor, G. W., & Cochran, W. G. 1967. Statistical methods (6th ed.). Iowa State University Press.
Tamime, A., & Deeth, H. 1980. Yogurt: Technology and biochemistry. Journal of Food Protection, 43, 939-977. https://doi.org/10.4315/0362-028x-43.12.939
Verma, A., & Tyagi, P. 2022. Evaluation of ash content in various food products: Implications for nutritional value. Journal of Food Science and Technology, 59(3), 234-241.
Citations |
 |
 |
 |
 |
