Addition of bentonite at the rate of 3 g/L resulted in the best clarification without significantly affecting (p>0.05) the chemical and organoleptic properties of the clarified jand, whereas tannin and tannin-gelatin combination showed a negative effect on clarification.
CLARIFICATION OF FINGER MILLET (Eleusine coracana L.) JAND USING FINING AGENTS D.B Karki G.P Kharel ABSTRACT Finger millet (Eleusine coracana L.) was fermented using a defined fermentation starter to prepare millet jand (a traditional cereal-based alcoholic beverage) Millet jand was clarified using bentonite, gelatin and tannin and the effect of bentonite on sensory and chemical characteristics were evaluated Effects of holding time, temperature and jand acidity on clarification were also studied Addition of bentonite at the rate of g/L resulted in the best clarification without significantly affecting (p>0.05) the chemical and organoleptic properties of the clarified jand, whereas tannin and tannin-gelatin combination showed a negative effect on clarification Jand acidity and bentonite concentration had a significant effect (p