Vol. 10, Issue 12 (2021)

Author(s):
Nitin Suradkar, Jagdish Sangle, Vijay Mane, Jayashri Ughade and Vijaya Pawar

Abstract:
In the present investigation efforts have been made with an objective of process standardization and organoleptic evaluation of freshly prepared jamun fruit bar. Jamun fruits of Konkan Bahadoli variety were used for preparation of jamun bar. The bar was standardized by using different level of sugar and citric acid to select the optimum level of each ingredient. The sugar level used as 30, 40, 50 and 60 percent whereas citric acid level used as 0.30, 0.40, 0.50 and 0.60 percent, respectively. The best treatment CC2 with 50 percent sugar and 0.40 percent citric acid was selected on the basis of organoleptic evaluation.