Development of a Sauce Using<i> Gymnema sylvestre</i> Leaves

<table class="table-group" id="tab3"><tr><td><table class="table"><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr class="thead"><td class="align_left">Properties</td><td class="align_center">Value</td></tr><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr><td class="align_left">Total soluble solids (Brix)</td><td class="align_center">25°</td></tr><tr><td class="align_left">pH</td><td class="align_left">4.52 ± 0.01</td></tr><tr><td class="align_left">Titratable acidity (% of acetic acid equivalents)</td><td class="align_left">0.82 ± 0.11</td></tr><tr><td class="align_left">Water activity</td><td class="align_left">0.77 ± 0.01</td></tr><tr class="table-tr"><td colspan="2"><hr class="tbody-hr"/></td></tr></table></td></tr><tr class="table-fn"><td>The values are Mean ± SD of three independent determinations.<br/></td></tr></table>

Physicochemical properties of the sauce formulated with <i>G. sylvestre</i> leaves.

Journal of Food Processing

Development of a Sauce Using Gymnema sylvestre Leaves

Table 3