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EFFECT OF DIFFERENT LEVELS OF YEAST ON JAMUN VINEGAR (SYZYGIUM

CUMINI) QUALITY ATTRIBUTES

Research · September 2023

DOI: 10.53550/AJMBES.2023.v25i03.033

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Asian Jr. of Microbiol. Biotech. Env. Sc. Vol. 25, No. (3) : 2023 : 596-599
© EM International
ISSN-0972-3005
DOI No.: http://doi.org/10.53550/AJMBES.2023.v25i03.033

EFFECT OF DIFFERENT LEVELS OF YEAST ON JAMUN VINEGAR

(SYZYGIUM CUMINI) QUALITY ATTRIBUTES
KANWAR SINGH1*, SAMIR E. TOPNO2, VISHAL MALIK3 AND AASCHARYA PANDEY4

Department of Horticulture, Naini Agricultural Institute,

Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj 211 007, U.P., India

(Received 16 May, 2023; Accepted 30 June, 2023)

Key words: Vinegar, Jamun, Yeast, Quality parameters, and Organoleptic evaluation.

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.

INTRODUCTION for various medicinal purposes and currently has a

large market for the treatment of diabetes, chronic
Jamun is an important indigenous fruit of India. It is diarrhea, and other enteric disorders, including its
widely grown in the larger parts of India from the use as an antimicrobial. The seed is also used in
Indo-Gangetic plains in the North to Tamil Nadu in various alternative healing systems like Ayurveda,
the south. It also occurs in the lower range of the Unani, and Chinese medicines for digestive
Himalayas up to 1,300 m above mean sea-level. As ailments Achrekar et al., (1991).
its area of growing clearly indicates, it has a wide Vinegar is a fermented product made by acetic
diversity in fruit shape, size, color taste, stone, acid bacteria that convert ethyl alcohol into acetic
percent of pulp ratio and acidity etc. which needs to acid by oxidation. Vinegar can be made from fruits,
be exploited. Jamun is an important underexploited cereals and vegetables and used as a food
indigenous fruit tree of India. It is a very common, supplement, tonic and nutraceutical Ozturk et al.,
large, evergreen beautiful tree of the Indian sub- (2015) and Yang et al., (2018). Vinegar is produced
continent that belongs to the Myrtaceae family. The from a double fermentation of any fermentable
tree is 8 m to 15 m tall, with oblong, opposite leaves sugary substrates, and its organoleptic and chemical
that are smooth and glossy with a turpentine smell. properties can be changed according to the type of
Jamun possesses commercial importance as a raw materials used and fermentation methods. The
minor fruit in tropical and subtropical conditions. It first step is alcoholic fermentation which is the
is a versatile fruit tree of the best food and medicinal conversion of fermentable sugars into ethanol
value. It is found throughout India starting from mainly by yeast. The second step is acetic acid
Myanmar and extending to Afghanistan. This plant fermentation in which ethanol is oxidized to acetic
is also found in other countries like Thailand, the acid aerobically by acetic acid bacteria Li et al.,
Philippines, Madagascar etc. World production of (2015) and Turhan et al., (2016). In general, two
jamun is estimated at 13.5 million tonnes out of different methods, traditional (slow) and
which 15.4% is contributed by India. submerged (quick), are used for vinegar production.
Moreover, Jamun has a very long history of use Vinegar produced by the slow method is high-
1
*Research Scholar, 2 Assistant Professor, 3 Research Scholar, 4Research Scholar
 Effect of Different Levels of Yeast on Jamun Vinegar (Syzygium cumini) Quality Attributes 597

quality in acidity and contents of aroma components

month month

0.057
0.122
1.35

0.90
0.92
0.33
0.46
0.51
0.53
0.67
6th
but is rather expensive, while vinegar produced by

S
the submerged method is quick and cheaper, which

Total Sugar %
makes it the one that is most employed Cejudo

0.181
0.084
2.49

1.76
1.51
1.72
1.53
1.34
1.16
1.83
Bastante et al., (2018).

3rd

S
MATERIALS AND METHODS

Initial

8.41

0.289
0.135
9.62
9.37
9.59
9.48
9.20
9.08
9.65

S
The present investigation entitled “Effect of
different levels of yeast on Jamun vinegar” was
carried out at the post-harvest lab, Department of

month month

0.100
0.047
4.81
3.77
4.73
5.50
5.23
5.02
4.97
4.91
6th
Table 1. Effect of storage period on total soluble solid(0Brix), ascorbic acid, pH, and acidity % and total sugar of jamun vinegar
Horticulture, Naini Agricultural Institute, SHUATS,

S
PRAYAGRAJ in the year 2022-2023. The CRD design

Acidity %
is used to analyze the data statistically.

0.026
0.056
3.85
3.03
3.20
4.71
4.16
4.10
3.94
3.93
There were eight treatments replicated thrice. The

3rd

S
treatments were T0 Control (100% Jamun Juice), T1
(Jamun Juice + 0.5 g yeast/l), T2 (Jamun juice + 1 gm
Initial

0.022
0.047
1.19
1.07
1.14
1.48
1.37
1.31
1.26
1.24
yeast /l), T3 (Jamun juice +2 g yeast /l), T4 (Jamun

S
juice +3 g yeast/l), T5 (Jamun juice +4 g yeast /l), T6
(Jamun juice +5 g yeast /l), T7 (Jamun juice + 6 g
month

0.122
0.057
yeast/l).

2.44
2.98
2.37
2.21
2.71
2.64
2.59
2.56
6th

S
RESULTS AND DISCUSSION
month

0.134
0.044
3.36
3.57
3.44
2.64
2.93
3.08
3.13
3.26
pH
3rd

S
Total Soluble Solid
After 6th month of storage of jamun vinegar, peak
Initial

0.057
0.123
total soluble solid (0Brix) was observed (9.03) with
4.01

3.87
3.88
3.08
3.39
3.67
3.75
3.78

the treatment T2 Jamun juice (100%) + 1g yeast /l S

whereas the least total soluble solid (0Brix) was
month month

0.439
0.205
17.78

19.06
21.68
21.85
21.41
20.16
19.50
19.11
Ascorbic acid (mg/100g)

observed (7.07) with the control treatment T0 Jamun

6th

juice (100%).
The TSS may include soluble solids such as sugar,
organic acid, amino acids, and soluble pectin.
0.707
0.330
16.52

17.59
19.35
19.40
19.10
18.07
17.94
17.95
3rd

Accumulation of TSS is strongly related to the

ripening of the fruit, this is also associated with an
increased concentration of soluble solids. Soluble
Initial

0.328
0.153
15.95

16.31
17.11
17.12
17.07
16.62
16.49
16.30

solids, which are influenced by additives in vinegar,

consist of free sugars, such as glucose, fructose and
sucrose, organic acids, and free amino acids Chen et
month

0.134
0.287
7.07

8.20
8.27
9.03
8.79
8.56
8.49
8.30
6th

al. (2009).
S

Ascorbic Acid
month

0.190
0.407
10.52
11.67
11.08
10.66
10.30
10.18
9.32

9.58
TSS

After 6th month of storage of jamun vinegar peak

3rd

Ascorbic acid (mg/100 g) (Vitamin C) was observed

(21.85) with the treatment T2 Jamun juice (100%) +
Initial

0.194
0.090
12.31
13.34
13.43
13.42
13.18
13.05
12.87
12.58

1g yeast /l, followed by treatment T1 Jamun juice

S

(100%) +0.5 g yeast /l, T3 Jamun juice (100%) +2 g

yeast/l and T4 Jamun Juice (100%) + 3 g yeast /l.
While the least ascorbic acid (mg/100 g) (Vitamin C)
C.D.at0.5%
Treatment

was observed (17.78) with the control treatment T0

S.Ed.(+)
F-Test

Jamun juice (100%). It might have oxidized itself

T0
T1
T2
T3
T4
T5
T6
T7

resulting in the rapid reduction of vitamin C during

598 KUNWAR ET AL.

storage (Pradeepa et al., 2021). treatment T0, whereas the lowest Total sugar (%) was
observed (0.35) with the treatment T2. The increase
pH
in reducing and total sugars corresponds to the
After 6th month of storage of jamun vinegar least pH increase in total soluble solids and the ultimate
was observed (2.21) with the treatment T2 Jamun decrease in non-reducing sugars, which might be
juice (100%) + 1 g yeast /l, while the highest pH was due to the hydrolysis of polysaccharides into
observed (2.98) with the control treatment T0 Jamun reducing sugar (Jain et al., 1984). The gradual rise in
juice (100%). total sugars throughout the storage period may be
pH tended to decrease in most samples during caused by the gradual inversion of additional
the storage period, mainly due to the amount of sucrose into simpler soluble molecules over time, as
organic or total acids present in the vinegar Liu et al., well as the inversion of polysaccharides like starch
(2008) shows that the pH and total acid content of and cellulose in the presence of organic acids.
the vinegars were not inversely correlated during
Reducing Sugar
storage. It is presumable that the decay rates of free
sugars and amino acids were different among the After 6th month of storage of jamun vinegar highest
vinegar. reducing sugar (%) was observed (0.83) with the
treatment T0 Jamun juice (100%), while the lowest
Acidity
reducing sugar (%) was observed (0.21) with the
After 6th month of storage of jamun vinegar low treatment T2 Jamun juice (100%) + 1 g yeast /l. The
Acidity (%) was observed (3.77) with the treatment increase in reducing and total sugars corresponding
T0 Jamun juice (100%), and the highest acidity (%) to the increase in total soluble solids and ultimate
was observed (5.50) with the T2 Jamun juice (100%) decrease in non-reducing sugars, which might be
+ 1gm yeast/litre. Total acid contents are usually due to the hydrolysis of polysaccharides into
influenced by either fermentation or the addition of reducing sugar Jain et al. (1983). Gradual increase in
grape concentrates Goswami and Ray, (2011), and total sugars over the storage could be due to
these may be responsible for the differences in total inversion of polysaccharides like starch and
acid contents among vinegars. The change in total cellulose substances in the presence of organic acids
acidity with storage tended to increase in non- into simpler soluble molecules and also the
sterilized products, which seemed to be consistent inversion of added sucrose into simpler soluble
with a previous study by Hutchinson et al., (2019), substances in the course of time.
where acetic acid produced by the action of acetic
Appearance Score
acid bacteria in non-sterile products was found to
determine the total acid content. After 6th month of storage of jamun vinegar highest
appearance score was observed (7.62) with the
Total Sugar
treatment T2 Jamun juice (100%) + 1 g yeast /l, while
After 6th month of storage of jamun vinegar highest the lowest appearance score was observed (5.81)
Total sugar (%) was observed (1.35) with the with the control treatment T7 Jamun juice (100%) + 6
Table 3. Effectof storage period on reducing sugar, appearance score, overall acceptability, and B:C ratio of jamunvinegar
Treatment Reducing Sugar Appearance Score Overall Acceptability B:C
Initial 3rd 6th Initial 3rd 6th Initial 3rd 6th ratio
month month month month month month
T0 8.21 1.30 0.83 8.14 7.81 7.48 6.66 6.41 6.16 2.77
T1 8.87 0.97 0.73 8.16 7.88 7.60 8.16 7.83 7.50 2.75
T2 8.98 0.95 0.21 8.27 7.95 7.62 8.54 8.22 7.89 2.73
T3 8.85 0.99 0.64 8.00 7.78 7.56 8.45 8.17 7.85 2.68
T4 8.75 0.98 0.55 7.86 7.53 7.20 8.25 8.03 7.81 2.64
T5 8.70 0.94 0.49 7.68 7.40 7.12 8.14 7.81 7.48 2.6
T6 8.65 0.88 0.43 7.52 7.19 6.86 7.94 7.66 7.38 2.56
T7 8.61 0.85 0.36 6.31 6.06 5.81 7.77 7.44 7.11 2.52
F-Test S S S S S S S S S
S.Ed.(+) 0.029 0.029 0.024 0.079 0.111 0.073 0.038 0.044 0.082
C.D.at0.5% 0.063 0.061 0.052 0.170 0.239 0.157 0.082 0.094 0.177
 Effect of Different Levels of Yeast on Jamun Vinegar (Syzygium cumini) Quality Attributes 599

gm yeast/l. Kumar and Kocher (2017) analyzed the Cejudo Bastante C, Durán Guerrero E. and García Barroso,
characteristics of sugarcane vinegar produced by 2018. Comparative study of submerged and surface
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acceptability and rated the guava vinegar in 470-0866-3_15
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Jamun Juice (100%) + 0.5g yeast /l. While the lowest Chidi, B.S., Hoff, J.W. and Jolly, N.P. 2019. Product
overall acceptability was observed (6.16) with the and microbial population kinetics during balsamic-
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sugarcane vinegar by adsorbed cells of Acetobacter
Benefit Cost Ratio
aceti under semi-continuous fermentation
The highest benefit-cost ratio was observed in the conditions. Sugar Tech. 19: 409-415.
treatment T 0 Jamun juice (100%) at 2.77 and the Li, S., Li, P. and Feng, F. 2015. Microbial diversity and their
roles in the vinegar fermentation process. Appl
minimum was observed in T7. at 2.52.
Microbiol Biotechnol. 99: 4997-5024.
Liu, F., He, Y. and Wang, L. 2008. Comparison of
CONCLUSION calibrations for the determination of soluble solids
content and pH of rice vinegars using visible and
The recipe containing 100% jamun fruit juice and short-wave near infrared spectroscopy. Analytica
1g/l yeast was found suitable for the preparation of Chimica Acta. 610(2): 196-204. http://dx.doi.org/
jamun vinegar. The vinegar prepared from 10.1016/j.aca.2008.01.039 PMid:18291129.
treatment T2 with Jamun 100 % juice + 1g yeast /l Ozturk, I., Caliskan, O.Z.N.U.R., Tornuk, F., Ozcan, N.,
Yalcin, H., Baslar, M. and Sagdic, O. 2015.
shows the highest value of total soluble solid (0Brix)
Antioxidant, antimicrobial, mineral, volatile,
(9.03), ascorbic acid (mg/100 g) (Vitamin C) (21.85), physico-chemical and microbiological characteristics
acidity (5.50%), organoleptic score and the lowest of traditional home-made Turkish vinegars. LWT-
pH (2.21), total sugars (0.35) and reducing sugars Food Science and Technology. 63(1): 144-151.
(0.21). Thus, vinegar made with the above recipe Pradeepa, T., Ramachandra Naik, K., Srinivas, N.,
must be consumable. The sensory evaluation like Mahantesha, B.N., Naika and Praveenakumar, S.G.
appearance score (7.62), and overall acceptability 2021. Standardization of protocol for dragon fruit
(7.89) are significantly superior in the treatment T2 (Hylocereus polyrhizus L.) squash. The Pharma
Innovation Journal. 10(5): 522-525.
with Jamun juice + 1 g yeast /l. The B:C ratio was
Sharma, P. 2015. Preparation of value added vinegar from guava
highest in T0 with 2.77. (Psidium guajava L.) M.Sc thesis, CCSHAU, Hisar.
Turhan, E.Ü. and Canbaº, A. 2016. Chemical and sensory
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