Utilization of Jamun Fruit (<i>Syzygium cumini</i> L.) for Value Added Food Products

<table class="table-group" id="tab2"><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">Result</td></tr><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr><td class="align_left">pH</td><td class="align_center">3.63 ± 0.12</td></tr><tr><td class="align_left">Titratable acidity (%) (as citric acid)</td><td class="align_center">1.32 ± 0.06</td></tr><tr><td class="align_left">TSS (Brix)</td><td class="align_center">17.56 ± 0.88</td></tr><tr class="table-tr"><td colspan="2"><hr class="tbody-hr"/></td></tr></table></td></tr><tr class="table-fn"><td><div>Mean ± standard deviation.<br/></div></td></tr></table>

<div>Physicochemical properties of fresh jamun fruits.</div>

Journal of Food Quality

tab2

Table 2

Table 2: Utilization of Jamun Fruit (<i>Syzygium cumini</i> L.) for Value Added Food Products 

Journal of Food Quality

Utilization of Jamun Fruit (Syzygium cumini L.) for Value Added Food Products

Table 2