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Formulation and Nutritional Analysis of Jackfruit Yogurt

J. C. Onik
Scientific Officer
Dep’t of Agro-processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, Bangladesh.

M. A. Ali
Assistant Professor
Department of Agro-Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, Bangladesh.

M. H. Rahman
Dep’t of Agro-processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, Bangladesh.

S. M. Y. Ali
Department of Agriculture Extension, Gazipur, Bangladesh.

M.N. Iqbal
Dep’t of Agro-processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, Bangladesh.

Abstract/ Executive Summary:

The study was designed to produce fruit juice yogurt by addition of jackfruit juice as partial ingredient which is nutritious as well as delicious food. An investigation was carried out to develop the acceptable prepared yogurt using different level (2%, 4%, 6%, 6.5%, 7%, 7.5%, 8% and 10%) of jackfruit juice. The prepared samples were evaluated for sensory quality by Hedonic Rating Test. Furthermore, the formulated jackfruit yogurt was compared with the plain yogurt in terms of chemical composition. The sensory evaluation revealed that the jackfruit yogurt formulated with 93.5% milk, 12% sugar and 6.5% jackfruit juice was most acceptable in terms of color, flavor, texture, taste preferences and overall acceptability and ranked as “Like Much”. Whether samples formulated with 4% and 6% jackfruit juice along with 12% sugar and 96% and 94% milk respectively were equally acceptable and ranked as “Like moderately”. But the rest of the formulated sample which contained 7%, 8% and 10% jackfruit juice along with 12% sugar and 93%, 92% and 90% milk respectively secured the lowest score and was unacceptable to the panelists. On the basis of dry weight moisture, total carbohydrates, fat, protein and ash contents were found as 71.82%, 19.36%, 4.41%, 3.69%, 0.72% respectively for jackfruit yogurt; and 73.20%, 17.7%, 4.67%, 3.73% and 0.70%, for plain yogurt, respectively. The minerals potassium, phosphorus, magnesium and calcium contents were found 284, 110, 19.2 and 131 (mg/100g) for formulated jackfruit yogurt, respectively and 278, 173, 19 and 209 (mg/100g) respectively for plain yogurt. Jackfruit yogurt contain high amount of β carotene of 22.62 (µg/100g) whereas 9.11 (µg/100g) β carotene was found in plain yogurt. The jackfruit yogurt will be very tasteful and nutritive as well as acceptable to consumers when it is prepared by adding 6.5% jackfruit juice and 12% sugar with 93.5% milk.

Keywords: Yogurt, Jack Fruit Juice, Milk, Organoleptic Analysis.

Location: The experiment was conducted in the laboratory of the Department of Agro-Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur and some parts of the analyses were done at the Post-harvest Technology Laboratory of Bangladesh Agriculture Research Institute, Gazipur.

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Jackfruit

Objectives:

To prepare yogurt using jackfruit juice as a partial ingredient
To analyze the chemical composition of the developed yogurt
To assess the organoleptic properties of the yogurt

Methodology:

The experiment was conducted in the laboratory of the Department of Agro-Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur and some parts of the analyses were done at the Post-harvest Technology Laboratory of Bangladesh Agriculture Research Institute, Gazipur. Whole milk was collected from the farm of Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur. The jackfruit was purchased from local Joydebpur market in Gazipur. Yogurt purchased from local market used as starter culture. Chemicals, solvents, glassware, refrigerator, oven, muffle furnace, soxhlet apparatus, digestion chamber, distillation unit were used in the study from laboratory stock. Different eight levels of jackfruit juice were incorporated to prepare different samples of Jackfruit yogurt (JY).Plain yogurt was prepared from fresh milk using a traditional method. After collection, the milk was first heated to 70⁰C for 15-30 minutes. After that sugar was added and heated to about 80⁰C until concentrate by reducing of its original volume (one third volume of original milk) with continuous stirring. Clarified jackfruit juice was also added in various proportion. Then the prepared samples were cooled to 42⁰C and inoculated with 1 spoon yogurt and maintained the temperature with the range of 37-39⁰C for 16 to 18 hours approximately until desired degree of coagulation was achieved. Then it was cooled rapidly to 5-10⁰C. Finally, desired yogurt was formed. Similarly, plain yogurt was prepared with milk and the addition of the mother culture following the same procedure.

Organoleptic Analysis

Various methods have been used to measure food preferences. The most common method is a questionnaire of generated foods or food categories in which a hedonic scale is used to rate the degree of likings. Hedonic scale is an organoleptic quality rating scale where the judge expresses his degree of likings. A 9 point balanced scale was used (Ranganna, 1991). Overall tests were conducted by using nine point Hedonic scales. The general form of the scale: 1. Dislike extremely, 2. Dislike very much, 3. Dislike moderately, 4. Dislike slightly, 5. Neither like nor dislike, 6. Like slightly, 7. Like moderately, 8. Like very much, 9. Like extremely. Appearance, color, flavor, texture, taste and overall acceptance of the samples were accomplished. The 10 panelists were teachers and students of different departments, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Bangladesh. In Hedonic scaling, response, i.e. state of like and dislike are measured on a rating scale. The essential features of the Hedonic scale were its assumption of a continuum of preferences and the direct way it defined the categories of response in terms of like and dislikes. Statistical analysis - Data collected from the sensory evaluation were analyzed by the use of Analysis of Variance (ANOVA) and mean procedure of Statistical Analysis System (SAS). When the significance differences (at 5% level of significance) were observed. Duncan’s Multiple Range Test (DMRT) was used to analyze the differences between the means. Proximate composition and nutritional analysis of selected jackfruit yogurt sample through organoleptic analysis and plain yogurt were determined.

Source of Information: INTERNATIONAL JOURNAL OF BUSINESS, SOCIAL AND SCIENTIFIC RESEARCH, ISSN: 2309-7892, Volume: 3, Issue: 4, Page: 258-262, July-September 2015, Retrieve from http://www.ijbssr.com/currentissueview/14013115

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Judging from the different parameters studied from the experiment it may be concluded that 6.5% of jackfruit juice could be used to prepare jackfruit yogurt with 93.5% milk. If the yogurt formulated with addition of 6.5% jackfruit juice and 93.5% milk and 12% sugar will be the most tasteful, acceptable and nutritive one. Addition of jackfruit juice not only makes the product different, but also it makes the less use of milk in yogurt production. Thus productions of maximum volume of yogurt from minimum volume of milk by incorporating jackfruit juice might popularize the milk products.These new dairy products might benefit elderly consumers by reducing the risk of blood cholesterol, and would also make use of seasonal surplus fruits and therefore profit to farmers.

Knowledge Management: Journal, Online Circulation