Development of Fruit Juice Yogurt by Utilization of Jackfruit Juice: A Preliminary Study on Sensory Evaluation, Chemical Composition and Microbial Analysis

The study was designed to produce fruit juice yogurt by the addition of jackfruit juice which is nutritious as well as the delicious food. It also provides some nutrients which are beneficial for our health. An investigation was carried out to develop the acceptable prepared yogurt using different level (5%, 10% and 15%) of jackfruit juice. The different chemical, microbiological and sensory quality characteristics were analyzed. The statistical analysis showed that panelist acceptability was decreased with the increase of fruit juice le vel. In comparing all sensory characteristics 10% jackfruit fruit juice yogurt sample was not significantly (P>0.0 5), different from 5% jackfruit juice yogurt sample and 5% fruit juice yogurt sample was not significantly different (p>0.05) from plain(0% jackfruit juice) yogurt. 15% jackfruit juice yogurt sample was significantly different from plain yogurt. In comparing chemical analysis total solid and acidity were increased with jackfruit juice incorporation as jackfruit juice contain higher total solid (23.38%) and acidity (0.59%). While protein and fat content were decreased of prepared yogurt samples with the addition of jackfruit juice as juice contain low protein (1.75%) and fat (0.76%). The microbiological quality was also acceptable. Experiment showed that various types microbial (TVC, TFC) counts were reduced due to high acidity of jackfruit juice. The findings of the research may give a suggestion to prepare yogurt successfully by adding different proportion of jackfruit juice with milk and among them 15% jackfruit juice yogurt showed slightly better taste owing to hig h acid content.