Standardization and Quality Evaluation of Jackfruit based Low Fat Yogurt

DOI: 10.18805/ajdfr.DR-1457    | Article Id: DR-1457 | Page : 93-97
Citation :- Standardization and Quality Evaluation of Jackfruit based Low Fat Yogurt.Asian Journal Of Dairy and Food Research.2019.(38):93-97
Remya PR, Sharon CL, Aneena ER, Seeja T Panjikkaran, Shahanas E remyapr.remya@gmail.com
Address : Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala, India.
Submitted Date : 22-06-2019
Accepted Date : 20-07-2019

Abstract

The state fruit of Kerala, jack, is a miraculous fruit due to its nutrient profile, health benefits and greater potential for value addition. It can be better utilised if consumer acceptable products are prepared from this fruit. The growing demand for "healthy food" is stimulating the innovation and development of new products nationally and internationally. Yogurt, a milk-based product, is a healthy food which offers high nutritional value with concentrated amounts of protein, carbohydrates, and fat. The added value of yogurt over milk lies in the presence of beneficial bacteria as well as certain bioactive components. The study was aimed at developing a low-fat yogurt. Hence in this study, yogurts were prepared by incorporating varying proportions of blanched jackfruit pulp (10%, 20%, and 30%) along with equal volumes of homogenized and skimmed milk. Both koozha and varikka variety of jackfruits were prepared. The jackfruit bulbs were steam blanched for five minutes and pulped to prepare the yogurt. Plain yogurt served as the control. The prepared yogurts were organoleptically evaluated using a 9 point hedonic scale with a panel of 15 judges. The selection of the best sample was done based on Kendall's coefficient of concordance. Among the fruit yogurts, the yogurt with 30% jackfruit pulp scored maximum for the sensory attributes. Chemical parameters like pH, moisture, fat, protein, crude fiber and a total ash content of the yogurts were determined.

Keywords

Jackfruit pulp Lactobacillus acidophilus Physicochemical evaluation Yogurt

References

  1. AOAC (Association of Official Analytical Chemists). (1994). Official Method for Analysis of the Association of Official Analytical Chemists: (14th Ed.). Association of Official Analytical Chemists, Washington DC.1141p.
  2. Barakat, H. and Hassan, M.F.Y. (2017). Chemical, nutritional, rheological and organoleptical characterizations of stirred pumpkin-    yoghurt. Food and Nutrition Science. 8:746-759.
  3. FSSAI [Food Safety and Standards Authority of India]. (2011). Food safety and standards (food products standards and food additives) regulations, 2011.
  4. Gad, A. S., Ghita, E. I., El-Din, H. M. F., Badran, S. M. A. and El-Messery, T. M. (2015). Evaluation yogurt fortified with vegetable and fruit juice as a natural sources of antioxidant. International Journal of food and Nutrition Science. 4(3): 21-28.
  5. Iwe, M.O. (2003). The Science and Technology of Soya bean, Rejoint communications Ltd.Enugu, pp. 115-118.
  6. Jellinek, G. (1985). Sensory Evaluation of Food: Theory and Practice. Ellis Horwood, Chichester, England, 596p.
  7. Kumar, P. and Mishra, H. N. (2003). Optimization of mango soy fortified yogurt formulation using response surface methodology. International Journal of Food Properties. 6(3):499-517.
  8. Maia, J. G.S., Andrade, E. H.A., Zoghbi, M. G. B. (2004). Aroma volatiles from two fruit varieties of jackfruit (Artocarpus heterophyllus    Lam.). Food Chemistry. 85(2): 195-197.
  9. Matter, A. A., Mahmoud, E. A. M. and Zidan, N. S. (2016). Fruit flavored yoghurt: chemical, functional and rheological properties. International Journal of Environmental and Agricultural Research. 2(5): 57-66.
  10. Meenakshi, V., Suganya. and Umamaheswari, T. (2018). Formulation of value enriched probiotic fruit yoghurt. Int. J. Curr. Microbiol. Appl. Sci. 7(3): 1440-1450.
  11. Nahar,M., Mosihuzzaman, M. and Dey, S.K. (1993). Analysis of free sugar and dietary fibre of some vegetables of Bangladesh. Food Chemistry, 25:397-400.
  12. Nazni, P. and Komathi, K. (2014). Quality evaluation of the fruit pulp added yoghurt. International Journal of Nutrition and Agricultural Research. 1(1): 48-54.
  13. Ndife, J., Idoko, F. and Garba, R. (2014). Production and quality assessment of functional yoghurt enriched with coconut. International Journal of Nutrition and Food Science. 3(6): 545-550.
  14. Ong, B.T., Nazimah, S.A.H., Osman, A., Quek, S.Y., Voon, Y.Y., Hashim, D., Chew, P.M. and Kong, Y.W. (2006). Chemical and flavour changes in jackfruit (Artocarpus heterophyllus Lam.) cultivar J3 during ripening. Postharvest Biology and Technology. 40(3): 279-286.
  15. Rahman, M.A., Nahar, N., Mian, A.J. and Mosihuzzaman, M. (1999). Variation of carbohydrate composition of two forms of fruit from jack tree (Artocarpus heterophyllus Lam.) with maturity and climatic conditions. Food Chemistry. 65(1): 91-97.
  16. Rahman. S. M. R., Rashid, M H., Islam, M. N., Hassan, M. N. and Hassan, S. (2001). Utilization of jackfruit juice in the manufacture of yoghurt. Online Journal of Biological Sciences. 1(9): 880-882.
  17. Roy, D.K.D., Saha, T., Akter, M., Hosain, M., Khatun, H. and Roy, M.C. (2015). Quality Evaluation of Yogurt Supplemented with Fruit Pulp (Banana, Papaya and Water Melon). International Journal of Nutrition and Food Science. 4(6): 695-699.
  18. Varga, L. (2006). Effect of acacia (Robino pseudo acacia) honey the characteristics microflora of yoghurt during refrigerated storage. International Journal of Food Microbiology. 108(2): 272-275.

Global Footprints