Abstract:
Yoghurt is one of the most popular fermented dairy products
widely consumed all over the world. In majority of the countries, the increase
in the per capita annual consumption of yoghurt has been attributed to both
the ever-increasing availability of fruit or flavoured yoghurt, and to the
diversity of presentations of the product. This study was conducted to
develop a value added set type fruit yoghurt with the acceptable
combination of milk and ripened jack fruit (Artocarpus heterophyllus Lain).
Various levels of jack fruit chunks (3-5 mm) viz. 3, 5, and 7 percent (w/v)
were used in the preparation of fruit yoghurt. On the basis of various sensory
attributes, yoghurt containing 5 % jack fruit chunks was selected as
optimum. Selected yoghurt sample from sensory panel and control (Plain
yoghurt) were analysed for proximate composition, E-coli count, shelf life
and sensory attributes such as appearance, aroma, colour, fruit distribution,
mouth feel, texture, taste and overall acceptability. The means for total
solids, fat, protein and fibre % for the control samples were 19.73±0.12,
4.00±0.06, 3.30±0.02 and 0.00±0.00, respectively whereas for the 5% jack
fruit chunks added yoghurt samples the means were 21.98±0.05, 4.11±0.03,
3.31±0.01 and 0.04±0.01, respectively. The products were packaged in plastic
cartons and stored under refrigerated conditions at 4±10C for a period of
three weeks. The pH and syneresis increased significantly (p<0.05) and
titratable acidity decreased significantly (p<0.05) with storage. E-coli were
not detected on first day of storage at 10-
1
dilution. The samples comply with
the Sri Lankan Standards for solids- non-fat content (Minimum % by mass
8) and E-coli counts. The product was acceptable for a period of 15 day at
4±10C. Yoghurt sample prepared by incorporating 5% jack fruit chunks
resulted in superior organoleptic properties and nutritional qualities when
compared to control sample, thus illustrating the sustainability of jack fruit
incorporation in commercial yoghurt production at a low cost.
