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

The practice of converting milk into various products has been established for centuries.It is estimated that approximately 46 per cent of milk is consumed as fluid milk, while the remaining 54 per cent is processed into dairy products such as cream, butter, ghee, yogurt, ice cream, khoa and flavored milk (Patange et al., 2018)."Yogurt" is a fermented milk product created through lactic acid fermentation, involving the action of Streptococcus salivarius subsp.thermophilus and Lactobacillus delbrueckii subsp.bulgaricus (FAO/WHO, 1977).Yogurts differ in appearance, flavor, and ingredients.The quality and composition of yogurt are influenced by the bacterial cultures used during the milk fermentation process.There is a symbiotic relationship between the two bacterial species, Lactobacillus bulgaricus and Streptococcus thermophilus, leading to faster acid development compared to singlestrain cultures (Rasic et al., 1978;Tamime et al., 1980).During yogurt production, various combinations of starter cultures are selected to achieve desired product characteristics and offer consumers a range of therapeutic benefits.Manufacturers typically add 2-4% yogurt starter culture based on its activity.Recently, there has been a growing trend to enhance dairy products with fruits, such as natural fruit juices, pulps, and dried fruits (Desai et al., 1994;Ghadge et al., 2008).Jamun is considered a blood purifying agent and, when compared to common fruits like guava and papaya, offers additional health