Sensory and Physico-chemical Quality of Fresh Jamun (Syzygium cumini L.) Seed Powder Yoghurt

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.