Evaluation of Nutritional, Physico-Chemical and Sensory Properties of Jackfruit (Artocarpus heterophyllus) Incorporated Frozen Yoghurt

ABSTRACT

The study was conducted to develop frozen yoghurt, flavoured with jackfruit pulp. Sensory data revealed that, the sample incorporated with 15% jackfruit pulp had the best qualities. Protein content of all jackfruit pulp incorporated frozen yoghurts was significantly higher (p < 0.05) and their fat content was significantly lower (p < 0.05) compared to the control. Significantly higher (p < 0.05) overrun was observed in the frozen yoghurt containing 20% of jackfruit pulp compared to the control. Titratable acidity increased and pH decreased in all samples during the storage. Though total plate count of all jackfruit pulp incorporated frozen yoghurts increased upon storage, it was less than that of the control. Escherichia coli, yeast and mould were not detected for a period of 35 days at frozen storage. In conclusion, physicochemical, microbiological, and sensory properties of frozen yoghurt improved significantly by adding jackfruit pulp at rate of 15% (w/w).

KEYWORDS

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Evaluation of Nutritional, Physico-Chemical and Sensory Properties of Jackfruit (Artocarpus heterophyllus) Incorporated Frozen Yoghurt

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